Preparations :
¾ cup (185ml) lukewarm water (43°C-46°C)
2 tsp of dried yeast (1 sachet/7g)
½ tsp of caster sugar
⅓ cup (80ml) extra virgin olive oil, divided
2 cups of plain flour (300g)
½ small red onion, thinly sliced
1 long red chilli, thinly sliced
200g pkt kalettes (stems trimmed)
2 garlic cloves, very finely chopped
100g bocconcini, torn
50g sliced pancetta, torn
1 lemon
20g parmesan
Whisk water, yeast and sugar all together by using a large bowl. Allow it to become foamy by leaving it for 5 minutes. Stir in 1 tbsp of the oil, afterwards mix in 1 tsp of salt and 1 cup of the flour (150g). Then for the remaining 1 cup of flour, stir it in as well. On the floured surface, knead dough for 8 minutes until it feels smooth and elastic but remain tacky. Reshape everything into a ball and move onto a floured tray. Cover loosely with plastic wrap and dust with more flour. Let it rise with room temperature for until dough doubles in size or at least 30 minutes.
At the same time, place a rack in the bottom of the oven. Preheat oven to 250°C (230°C fan-forced). Heat up frying pan with medium heat. Add 1 tbsp of the oil & the onion & chilli. Cook and stir it for at least 4 minutes until onion softens more. For approximately 3 minutes, add kalettes, cook and stir it until wilted. Then add seasonings with salt and pepper.
The underside of a large needs to be dusted lightly (about 30x40cm) baking tray with flour. Using a rolling pin, roll out dough to cover underside of tray.
Using a small bowl, the remaining 2 tbsps oil and garlic. Spread all of them with dough. Add toppings with kalette mixture & bocconcini. Drape pancetta over. Finally bake it for at least 10 minutes for the golden & crusty & pancetta to become more crispy. Then grate lemon rind & parmesan firmly all over the pizza and you may sprinkle with extra chilli, if needed.