Slovak Pancetta and Mushroom Pizza

Slovakia's pizza combines crispy pancetta with earthy portobello mushroom and a scatter of red cabbage for colour and crunch. It is a white pizza - no tomato sauce - which lets the mushroom and pancetta flavours come through without competition. The cabbage adds a pop of purple and a fresh crunch that lifts the whole thing.

Originally created as the Slovakia entry for DeliVita's Euro 2024 pizza series, this is one of those pizzas that looks far more impressive than the effort involved. Three toppings on a mozzarella base, done in 90 seconds. It is proper midweek cooking.

Ingredients

• 1 pizza dough ball
• Flour for dusting
• 100g fresh mozzarella, torn
• 2/3 portobello mushroom, sliced
• 3 slices pancetta
• 50g red cabbage, thinly sliced
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400-450 degrees.
2. Stretch the dough to about 12 inches on a well-floured surface.
3. Drizzle the base with olive oil and scatter the mozzarella evenly, leaving a border for the crust.
4. Lay the pancetta slices across the surface, add the mushroom slices, and scatter the red cabbage. Season with salt and pepper and drizzle with a little more olive oil.
5. Slide into the oven and cook for 60-90 seconds, turning frequently. The pancetta should crisp up and the mushroom edges should char slightly.