
Polenta Crusted, Broccoli Pesto and Pancetta Pizza
2 hrs 15 mins total time
40 mins active time
Medium
Makes 3 pizzas
Ingredients
Measurements:
For the dough:
- 3 cups (1 lb) bread flour
- 2 tsp instant dried yeast
- 2 tsp granulated sugar
- 2 tsp flaky sea salt
- 1 tbsp olive oil
- 1 cup (8 fl oz) lukewarm water
approximately
- ¼ cup (1½ oz) polenta (coarse cornmeal)
divided
For the broccoli pesto:
- ½ small head (5 ¼ oz) broccoli
trimmed, cut into florets
- ½ cup (½ oz) firmly packed basil leaves
- ½ small clove garlic
peeled
- 2 tbsp pine nuts
toasted
- ¼ cup (2 fl oz) extra-virgin olive oil
- ¼ cup (¾ oz) coarsely grated Parmesan cheese
- ¼ tsp flaky sea salt
- ¼ tsp cracked black pepper
For the topping:
- 1 large head (14 oz) broccoli
- 1 tbsp olive oil
plus extra to serve
- ¾ cup (2 oz) grated pecorino cheese
plus extra to serve
- 6¼ oz piece pancetta
rind removed
- Flaky sea salt
to season
- Freshly ground black pepper
to season
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.