Unfortunately, it’s not Pizza Day every day, but it is today ! So why not give yourself a treat with this 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 



  • 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. 


  • 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.