Pizza with Pancetta and Brie

For the pizza with pancetta and brie, put the flour in a bowl, make a small pit in it.

Mix lukewarm water (not more than 45 °C) with the yeast, salt and sugar and pour into the flour hole.

Sprinkle a little flour on top and cover with a damp cloth and let rise in a warm place for about 30 minutes.

Then knead well for about 10 minutes, add the olive oil and let rest for another 20 minutes.

Then form 4 equal balls and let them rest in the refrigerator for 30-60 minutes.

Roll out the pizza dough thinly on a floured surface and pull apart with the palms of your hands. As you do this, keep turning the dough in one direction.

For the sauce, peel and finely dice the shallot and garlic. Heat some olive oil in a pot (2-3 tablespoons) and slowly sauté the shallot and garlic in it.

After about 5 minutes, add the tomatoes, season with salt and pepper and simmer for about 15-20 minutes on very low heat. Add marjoram or oregano and season again with salt and pepper.

Spread some tomato sauce on the finished rolled out pizza dough, leaving about 1-2 cm from the edge. Sprinkle generously with mozzarella and top with the pancetta and brie.

Bake in the preheated oven at 180-200 °C top and bottom heat for about 20 to 25 minutes.

Remove the pizza with pancetta and brie from the oven and sprinkle with fresh herbs.

Preparation Tip:

If you want it to go fast, then for the pizza with pancetta and brie simply use a ready-made dough.

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