List of Ingredients
- white flour
- 2 TBSP. of beer yeast
- Salt
- Olive oil
- 11 OZ. of smoked Scamorza cheese
- 4 OZ. of sliced smoked pancetta
- Half a head of trevisana nera radicchio
- tomato passata
- Extravirgin olive oil
- Salt
- Black peppercorns
Method
To make light pizza with scamorza, knead the dough with the flaked yeast, salt, 1 tbsp oil and approximately 1 cup lukewarm water, until a soft and elastic dough is formed; set aside to rise for one hour, then punch down and work briefly on a pastry board and leave to rise for a further 60 minutes or until it has roughly doubled in volume.
Now divide into 4 equal parts, stretch out into very thin discs, transfer each one to an oiled plate and top with 1 tbsp passata, a quarter of the pancetta and a quarter of the radicchio, cut into strips; a pinch of salt, a generous grind of pepper, and a drizzle of oil.
Bake the pizzas for approximately 15 minutes at 475°F, then remove and scatter with the sliced scamorza cheese and return to the oven for a further 5-6 minutes. Serve hot.