Polenta Crusted, Broccoli Pesto and Pancetta Pizza

Instructions

• 1To make the dough, put 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 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 surface and knead for 10 minutes until smooth and elastic.)
• 2Put 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.
• 3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Sprinkle 2 tablespoons of the polenta on the counter and knead the dough to incorporate the polenta. Divide into three, 8 ¾ oz pieces.
• 4To make the broccoli pesto, blanch the broccoli in a saucepan of boiling salted water for 1 minute until bright green and just tender. Drain and rinse in cold water. Drain well. Put 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).
• 5To 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 until bright green and just tender. Drain well. Set aside to cool 10 minutes.
• 6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
• 7Sprinkle the remaining polenta onto the bench. Roll out each piece of pizza dough to form a 9 ½-inch round and place each on a 11 ¾-inch square piece of parchment paper.
• 8Prick the crusts with a fork or pizza docker.
• 9Spread 1 teaspoon of oil over each pizza crust. Sprinkle with pecorino.
• 10Spoon 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.
• 11Select the CLASSIC crust setting.
• 12Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
• 13Open 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.
• 14Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
• 15Repeat with the remaining pizzas.
• 16Drizzle with extra olive oil, season with salt and pepper and garnish with extra pecorino. Slice and serve.