Cherry Tomato Pancetta Pizza Recipes

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CHERRY TOMATO & PANCETTA PIZZA



Cherry tomato & pancetta pizza image

Try this traditional family recipe, perfect for picnics and summer lunches

Provided by Silvana Franco

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 45m

Number Of Ingredients 6

280g packet white bread or pizza base mix
1-2 tsp olive oil
150g cherry tomatoes , halved
125g ball mozzarella , drained
75g cubed pancetta or bacon
bunch of basil (for scattering)

Steps:

  • Empty the pizza dough into a bowl. Shred or chop the basil and stir half of it into the mixture along with 200ml warm water. Knead vigorously for 5 mins, then roll out into a 30cm round shape.
  • Transfer to a floured baking sheet, rub the surface with olive oil and leave for 15 mins until risen. Push the cherry tomatoes, cut-side up, into the dough so the pizza is studded with them.
  • Dry the mozzarella very thoroughly with kitchen paper, then cut into cubes. Scatter over the pizza along with the pancetta or bacon, then bake for 20 mins until risen, bubbling and golden. Tear over the remaining basil leaves.

Nutrition Facts : Calories 353 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.88 milligram of sodium

LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES



Linguine with Pancetta and Sauteed Cherry Tomatoes image

Provided by Gerald Colapinto

Categories     Pasta     Pork     Sauté     Quick & Easy     Meat     Bacon     Sausage     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 8

12 ounces linguine
1/4 cup olive oil
6 garlic cloves, chopped
4 ounces sliced pancetta or bacon, chopped
1/4 teaspoon dried crushed red pepper
1 1/2 pounds cherry tomatoes
1 1/4 cups grated Pecorino Romano or Parmesan cheese, divided
1/2 cup chopped fresh basil, divided

Steps:

  • Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
  • Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.

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