Hawaii Pizza with Pancetta and Rosemary | Castello®

Ingredients

• 1/2 onions
• 2 garlic cloves
• 1 large tomatoes
• splash of balsamic vinegar
• 1 tin of cherry tomatoes
• pinch of salt and pepper to taste
• 1 tsp sugar
• tsp chopped rosemary
• oil to cook
• 140 g wholemeal flour (bread flour)
• 140 g 00 flour
• 4 pinches salt
• 16 g dried baking yeast
• splash olive oil
• 240 ml water
• 160 g Castello® Tickler™ extra mature cheddar
• 1/2 pineapples (optional) - cut into wedges
• 12 rashes pancetta
• chopped rosemary
• watercress to garnish