Pizza con trevisano, pancetta e rosmarino

Pizza with trevise, pancetta and rosemary

6 × 25 cm (10 in) pizza bases (see here)

3 heads trevise

extra virgin olive oil

3 buffalo mozzarella, thinly sliced

2 branches fresh rosemary, leaves picked from the stalks, finely chopped

Maldon salt and freshly ground black pepper

200 g (7 oz) pancetta affumicata, thinly sliced

Pull the leaves from the thick white stalks of the trevise, and shred them. Wash thoroughly, and drain well. Toss with 2 tablespoons olive oil. Place the trevise on the pizza bases, followed by the sliced mozzarella, and scatter with rosemary, salt and pepper. Place the slices of pancetta over the top, about four per pizza. Drizzle lightly with a little more olive oil and bake in the preheated oven until the cheese has melted, the pancetta is cooked and the crust is crisp, about 6–8 minutes.