Sage and pancetta pizzas

Method:
1.Preheat barbecue to a high heat. Divide pizza dough into 4 portions and roll into rounds about 1 cm / ½ in thick. Lightly brush dough rounds with oil, place on barbecue grill and cook for 3-5 minutes or until well browned and crisp.
2.FIip pizza bases. Top cooked side with overlapping slices of tomatoes, pancetta and cheese. Scatter with sage leaves and black pepper to taste. Cook for 3-5 minutes longer or until base is golden and crisp and topping warm. Serve immediately.

Ingredients:
1 quantity pizza dough sage and pancetta topping
2 tomatoes, thinly sliced
250 g/8 oz pancetta, thinly sliced
250 g/8 oz bocconcini cheese, sliced
2 tablespoons fresh sage leaves
freshly ground black pepper

Cooking time: 10 minutes - Preparation time: 15 minutes

Tip from the chef
To make pizza dough, place 1 teaspoon active dry yeast, pinch sugar and 2/3 cup/170 ml/ 51/z fl oz warm water in a bowl and mix to dissolve. Stand for 5 minutes or until foamy. Place 2 cups/250 g/8 oz flour and ½ teaspoon salt in a food processor and pulse once or twice to sift. With machine running, slowly pour in yeast mixture and ¼ cup / 60 m ½ fl oz olive oil and process to form a rough dough. Knead dough until soft and shiny. Place dough in an oiled bowl, cover with plastic food wrap and place in a warm draught-free place for 1-1½ hours or until doubled in size. Knock down and knead lightly.