Atavico Rosso Piceno Superiore DOC

Grower: Moncaro
Grape Variety: Montepulciano / Sangiovese
Style: Vibrant and Fruity
Country: Italy
Appellation: Marche
Vintage: 2017/18
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl

Smoked Pancetta, Mozzarella, Fresh Chilli Pizza

Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 2

INGREDIENTS

For the dough //

800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2x7 g sachets dried yeast
1 tablespoon golden caster sugar
650 ml lukewarm water

For the tomato sauce //

1 clove garlic
1 small bunch fresh basil
olive oil
400 g good-quality tinned plum tomatoes
sea salt
freshly ground black pepper
For the topping
85 g mozzarella
extra virgin olive oil

For the topping //

6 tablespoons tomato sauce
50 g mozzarella
1 fresh red chilli, finely sliced
sea salt
freshly ground black pepper
4-5 slices higher-welfare smoked pancetta, thinly sliced
extra virgin olive oil

To make the dough //

1. Pile the flour and salt on to a clean surface and make an 18cm well in the centre.
2. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.

To make the sauce //

1. Peel and finely slice the garlic. Pick the basil leaves and discard the stalks. Heat a saucepan on a medium-low heat and add a splash of olive oil and the garlic.
2. Cook gently until the garlic starts to turn golden, then add most of the basil leaves, the tomatoes, and a good pinch of salt and pepper. 3. Cook gently for around 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks.
3. When done, have a little taste, and season again if needed.

1. Smear the tomato sauce evenly over the pizza base.
2. Tear the mozzarella into pieces and dob these over, then scatter over as much chilli as you like and season with salt and pepper.
3. Lay the pancetta over the top so it will crisp up during cooking and the juices will cook into the pizza.
4. Drizzle with extra virgin olive oil and cook until crisp and golden.