Food Network UK

Griddled pizzettas with mushrooms, pancetta and stracchino

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Recipe by Guy Fieri

Ingredients

  • For the dough:

  • 1 1/2 tsp dry yeast
  • 1/2 tsp sugar
  • 125ml warm water
  • 210g plain flour, plus more for work surface
  • 1/2 tsp salt
  • 30ml extra-virgin olive oil, plus more for coating bowl and griddle

  • For the topping:

  • 30ml extra-virgin olive oil
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper, optional
  • 250g pancetta, cut into 1.25cm Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • 750g assorted mushrooms, such as shiitake, cremini, oyster or whatever you like, cleaned and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 500g stracchino (or another mild creamy cheese, such as ricotta or fromage blanc) room temperature
  • 100g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 20g chives, finely Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • Aged balsamic for drizzling, optional

Use imperial measurements

Method

How to make Griddled pizzettas with mushrooms, pancetta and stracchino

For the dough:
1) Combine the dry yeast, sugar and warm, not hot, tap water in a small bowl. Stir to combine and leave to sit for about 15 minutes. If the water is too hot it will kill the yeast and if it is too cold the yeast will not activate. When ready the yeast will look bubbly on top and smell very yeasty.

2) Combine the flour and salt in a large mixing bowl. Make a well in the centre of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir the flour into the liquids until combined. Turn the dough out onto a smooth clean work surface and use your hands to Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please knead the dough to a smooth homogeneous consistency.

3) Lightly coat the mixing bowl with olive oil, and return the Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please kneaded dough to the bowl. Cover with cling film and put in a warm place until the dough has doubled in size, about 1 hour.

For the topping:
1) Preheat the oven to 210C/Gas 7. Add the olive oil, garlic, red pepper and pancetta to a large saute pan over a medium heat. Cook the pancetta slowly until it gets brown and crispy. Once the garlic has become golden brown remove it and discard.

2) Turn the heat up to high and add all the mushrooms. Season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Set aside.

3) Portion the prepared dough into golf ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like, I like irregular shapes). If not using the dough right away, wrap each piece individually in cling film and reserve until ready to use.

4) Preheat the griddle and brush with oil. Carefully arrange each piece of dough on the griddle and cook on both sides until the dough is stiff and crisp and has marks on both sides.

5) Spread each piece with stracchino, top with the pancetta/mushroom mixture, and sprinkle with Parmesan. Put the pizza in the preheated oven until the cheese has melted, about 5 to 7 minutes. Remove from the oven, sprinkle with chives and drizzle with the aged balsamic, if desired.
Mamma mia, what pizza!