Kalette and Pancetta Pizza
3/4 cup (185ml) lukewarm water (43°C-46°C)
2 teaspoons (1 sachet/7g) dried yeast
1/2 teaspoon caster sugar
1/3 cup (80ml) extra virgin olive oil, divided
2 cups (300g) plain flour
1/2 small red onion, thinly sliced
1 long red chilli, thinly sliced
200g Kalettes, stems trimmed
2 garlic cloves, very finely chopped
50g sliced pancetta, torn
Sliced chilli, extra, to serve (optional)
In a large bowl, whisk water, yeast and sugar. Let stand for 5 mins or until foamy. Stir in 1 tablespoon of the oil, then mix in 1 cup (150g) of the flour and 1 teaspoon salt. Gradually stir in remaining 1 cup flour. On a floured surface, knead dough for 8 mins or until smooth and elastic but still tacky. Shape into a ball and transfer to a floured tray. Dust with more flour and cover loosely with plastic wrap. Let rise at room temperature for 30 mins or until dough doubles in size.
Meanwhile, position a rack in bottom of oven. Preheat oven to 250°C (230°C fan-forced). Heat a frying pan over medium heat. Add 1 tablespoon of the oil, and the onion and chilli. Cook, stirring, for 4 mins or until onion softens. Add kalettes and cook, stirring, for 3 mins or until wilted. Season with salt and pepper.
Lightly dust the underside of a large (about 30cm x 40cm) baking tray with flour. Using a rolling pin, roll out dough to cover underside of tray.
In a small bowl, mix garlic and remaining 2 tablespoons oil. Spread over dough. Top with kalette mixture and bocconcini. Drape pancetta over. Bake for 10 mins or until golden and crust and pancetta are crisp. Finely grate lemon rind and parmesan over pizza and sprinkle with extra chilli, if using.