Saturday, 20 August 2016

Blue Grapes and Pancetta Pizza

This is an other recipe from my Icelandic food magazine issue. It is easy to prepare and the balance of salty and sweet makes it special. The same origin as the blackberry pizza I made a couple of weeks ago.

I used frozen pizza dough, I`ve frozen it last week, when I made a huge ball of dough. Freeze it at 120 - 150 g a ball each and you are good to go the next time you have a hieper for pizza. The dough needs just 20 - 30 minutes to get ready again.

recipe for the dough:
300 g spelt flour type 630
50 g semolina douro
20 g fresh yeast
25 g olive oil
1 tsp salt
1 pinch sugar
200 ml handwarm water

Get the ingredients for the dough together and knead that for a couple of minutes. Let it sit under a towel for 30 minutes. After it has proved, you will have about 650 g of dough.

recipe for the topping
10 - 15 blue seedless grapes
2 shallots
50 g Pancetta Magretta
3 stalks of thyme
some drops olive oil
1 tsp chili honey
fresh basil leaves
1/2 ball of mozzarella
30 g grated cheddar cheese
salt and pepper

Preheat the oven 230 C
Strech the fresh or defrosted dough with your hands, get some drops of olive oil on top. Cut up the mozzarella and place it on top. Nex the pancetta and the shallot slices. Half the blue grapes and place them top up on the pancetta. Use thyme and seasoning and get the cheddar on top. Finish with the chili honey. Bake for 15-20 minutes. Add the fresh basil leaves and serve.

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