Homebaked Pancetta and Chorizo Pizza

FOR PIZZA CRUST:

In a large bowl, add yeast to warm water and dissolve. Once dissolved add sugar, salt and oil. Combine.
Next add flour, a little at a time, whilst combining until your mix has formed a dough ball. Pat with a little additional flour, cover with a tea towel and let rest for approximately 20 minutes.

FOR SAUCE:

In a pan, heat oil gently on a medium heat. Add onion and saute until soft. Add garlic granules. Next, add passata and tomato puree and simmer on a low heat.
Add sugar, balsamic vinegar, salt and pepper and basil. Continue to simmer on a low heat until it gets to a thick-ish consistency.

Dust your countertop with a little flour and place dough ball on top. Roll out roughly until it’s the desired size and place on a non stick (or greased) tray.

TOPPING:

Spread a little of your homemade sauce on top of the pizza. Don’t skimp but don’t over sauce! (If that makes sense.) Next add the mozzarella, chorizo, pancetta, mushrooms and onion.

Cook at 400 degrees for 40 minutes.

Oven temperatures vary. My oven is not as strong as some so I tend to use a higher heat.

Serve with a side salad of lambs lettuce, red chard, bulls blood chard and shredded Beetroot. Dress salad with balsamic vinegar.