Forget take-away, instead try this delicious homemade pizza, topped with thinly sliced potato, pancetta, rosemary and freshly ground black pepper.
In season ingredients:
3¼ cups plain flour (or Italian 00 flour)
¼ cup white polenta
7g packet dried yeast
1 tsp caster sugar
2 tbsp extra-virgin olive oil
polenta (extra), to sprinkle
1 large potato (320g), unpeeled
8 slices pancetta, thinly sliced
2 stalks rosemary, leaves removed
freshly ground black pepper, to taste
400g can whole Italian tomatoes, drained
125g Italian buffalo mozzarella, drained
40g baby rocket leaves
1 Combine flour and polenta in a large bowl. Whisk yeast and sugar into 1½ cups warm water. Stand for 10–20 minutes or until frothy. Add yeast mixture to flour mixture with oil. Stir until a dough forms. Turn dough onto a lightly floured surface. Knead for 10 minutes, adding more flour to surface as needed, until dough is smooth. Put dough in a clean oiled bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until doubled in size.
2 Preheat oven to highest temperature possible. Punch down dough and turn onto a floured surface. Knead into a ball. Divide dough into 4 even portions. Sprinkle polenta (extra) onto a flat surface and roll each portion into a 22cm-diameter pizza base, keeping remaining dough covered with plastic wrap until required. Sprinkle polenta (extra) onto an upturned oven tray or round pizza tray (to make it easier to slide the pizza onto a cutting board). Roll out remaining dough.
3 Thinly slice potato (ideally use a mandolin or other slicer on a thin setting). Cover surfaces of 2 pizza bases with potato, overlapping slices slightly. Sprinkle with pancetta, rosemary and freshly ground black pepper. Squash tomatoes with your hands over
2 remaining pizza bases. Tear mozzarella and sprinkle over the tomato base. Bake pizzas for 10 minutes or until golden brown and crisp. Sprinkle rocket leaves over mozzarella pizza and serve.