PIZZA ESTIVA

I nearly called this "Pizza not-what-it-seems" as all the Italians I have shown the photo to are convinced it's topped with aubergines!  However,  pizza estiva or "summer pizza" is more catchy.

My starting point for this was the recipe for soft, Modican pizza I was given a few years ago and I added grilled nectarines - one of my favourite summer ingredients - and pancetta cubes.  I used some datterino tomatoes and passata instead of chopped tomatoes.

Pizza estiva

250 gr 00 flour or strong white bread flour
1 cube of fresh yeast, crumbled, or a sachet of easy-blend yeast
coarse sea salt
warm water
200 gr passata
about 20 datterino or other very small cherry tomatoes
dried oregano
1 clove garlic, finely chopped
chopped basil leaves
140 gr pancetta dolce or unsmoked bacon cubes
250 gr mozzarella, sliced thinly or ready-crumbled mozzarella for pizza
a little grated Grana Padana or Ragusano cheese
4 - 6 nectarines, depending on size
extra virgin olive oil

Mix the flour, crumbled yeast cube or sachet of yeast and some coarse seasalt together with enough warm water to make a soft, springy dough. I use a processor and it takes about 3 seconds but you can mix it in a bowl by hand if you want. Then knead it hard – slap it against the sides of the bowl. [Do this even if you have mixed it in a processor.] Leave to double in size in an oiled bowl covered with a clean, damp tea towel.
Slice the nectarines as thinly as you can, then grill them quickly on both sides on a lightly oiled ridged grill pan. Let them cool on kitchen paper.
Now whizz up the datterini or cherry tomatoes in a processor - you just want them mushy - and mix them with the passata, garlic, oregano and basil. Add some coarse seasalt.
Cook the pancetta cubes in a bowl in the microwave for 1 minute.
Slice 6 nectarines as thinly as you can and cook them in a little oil on a ridged griddle pan - about 1 minute per side.  Leave to drain on kitchen paper.
Cover a baking tray or sheet with baking parchment and oil it lightly.
When the dough has almost risen, heat the oven to 180 C [fan] or 200 C.
Chuck the dough onto the oiled baking parchment and stretch it out as best you can into an oblong shape. [I love this bit as it’s messy.] Pat it out with the heel of your hand, dipping your hand in the tomato mixture so that it doesn’t stick to the dough.
Cover the dough with the mozzarella.
Spoon the tomato mixture over, add the nectarine slices and pancetta cubes.  Sprinkle over the grated cheese.
Put the pizza in the oven and cook for 45 minutes. 

Serves 4 people with generous slices.  You could always make two for more guests / hungry people. Italians, of course, like a whole pizza each!