Matthew Evans’ pancetta pizzettas are a quick and delicious snack. For crispy dough, use the grill part of a covered barbecue or cook on a pizza stone in the oven.
- 250 ml (1 cup) passata (see Note) (sieved puréed tomatoes)
- 2 garlic cloves, crushed
- a few basil leaves, finely chopped
- 50 ml extra virgin olive oil, plus extra, to brush and grease
- 1 quantity pizza dough
- plain flour, to dust
- 24 sage leaves
- 16 thin slices pancetta
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 230°C or as hot as you can get it. Place passata, garlic, basil and olive oil in a saucepan over low heat for 10 minutes or until warmed through. If it gets too thick, add a splash of water so it’s thin enough to spread easily. Season with salt and pepper.
Divide pizza dough into 8, then, using your hands, shape and flatten dough on a lightly dusted work surface to make 15 cm rounds. Place dough on 2 greased oven trays, brush with a little olive oil and smear over passata. Tear sage leaves and scatter over.
Bake pizzettas on the top shelf of the oven for 5 minutes, swapping trays halfway, or until browned on top and crisp on the base (the cooking time will depend on how hot your oven is). Top with pancetta to serve.
• You can substitute slightly watered down puréed canned tomatoes for the passata.
Photography by Alan Benson.
As seen in Feast magazine, October 2011, Issue 2.