Polenta Crusted, Broccoli Pesto and Pancetta Pizza

Instructions

• 1

  To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)

• 2

  Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until dough doubles in size.

• 3

  Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Sprinkle 2 tablespoons of the polenta on the countertop and knead the dough to incorporate the polenta. Divide into three, 8¾ oz pieces.

• 4

  To make the broccoli pesto, blanch the broccoli in a saucepan of boiling salted water for 1 minute, or until bright green and just tender. Drain and rinse in cold water. Drain well. Place the broccoli and remaining ingredients in a blender or food processor. Blend or process until well combined. Spoon into a clean jar. Cover the top with a thin layer of olive oil. Refrigerate for up to 4 days or freeze for up to 3 months. Makes 1 cup (8 oz).

• 5

  To make the topping, cut the stalk from the broccoli. Using a vegetable peeler, peel 18 thin slices from the broccoli stalk and set aside. Cut the broccoli into florets. Blanch the broccoli in a saucepan of boiling salted water for 1 minute, or until bright green and just tender. Drain well. Set aside to cool 10 minutes.

• 6

  To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.

• 7

  Sprinkle the remaining polenta onto the countertop. Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.

• 8

  Prick the crusts with a fork or pizza docker.

• 9

  Spread 1 teaspoon of oil over each pizza crust. Sprinkle with pecorino.

• 10

  Spoon ¼ cup (2 oz) broccoli pesto onto the center of each crust and spread with the back of the spoon to cover. Top with pancetta and the peeled broccoli stem.

• 11

  Select the CLASSIC crust setting.

• 12

  Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.

• 13

  Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-7 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.

• 14

  Open the lid carefully with oven mitt and transfer the pizza to a cutting board.

• 15

  Repeat with the remaining pizzas.

• 16

  Drizzle with extra olive oil, season with salt and pepper and garnish with extra pecorino. Slice and serve.