No better day than World Pizza Day for a deliciously fresh Pizza Arlecchino

Pizza Arlecchino

Ingredients (for 4 persons) 

• 200 g tomato passata 
• 50 g chopped shallot 
• 1 clove of crushed garlic 
• Cayenne pepper 
• 200 g Pancetta 
• 40 g Rigatello  
• 200 g Mozzarella 
• 40 g Yellow Pepper Strips 
• 40 g Green Pepper Strips 
• 40 g Red Pepper Strips 
• Fresh Basil 
• Oregano 
• Garlic grains 
• Olive Oil 
• 20 g Basil paste 

  Pizza dough per pizza:

• 200 g flour
• 100 ml water
• 18 g fresh yeast
• 2 Tbsp olive oil
• 1 Tsp salt
• 1 pinch sugar 

Preparation: 

Dough:  

• Place the flour in a heap on your work surface and make a depression in the middle.
• Pour the olive oil and sugar into the depression and sprinkle the salt around the outer edge of the flour.
• Dissolve the yeast in lukewarm water and pour this into the hole.
• Start gently mixing the flour with this mixture using your fingers. Knead the mixture by hand into a homogeneous mass and a smooth dough.
• Roll your dough and cover it with a kitchen towel to let it rise for 90 minutes in a draught-free place or prepare your dough the night before and keep it in cling film in the fridge. Then continue the rising process the next day. 
• Roll out the dough on your floured work surface and line a baking tray with butter paper. 

Topping:

• Fry the shallot with the garlic in a little olive oil and add the passata.
• Season with salt and cayenne pepper.
• Leave to cool.  
• Spread the topping on the dough and distribute the paprika, pancetta, rigatello, mozzarella, oregano and garlic grains over the pizza. 
• Bake in a preheated oven at 220°C for 8 min. 
• Mix the basil paste with the olive oil and drizzle it over the baked pizza.
• Finish off with the fresh basil leaves and grate some Rigatello over the pizza.