Tomato, Pancetta And Buffalo Mozzarella Pizza - cooking recipe

Ingredients

None None FOR THE PIZZA DOUGH
1 1/2 cups warm milk
1 pkg (1/4 oz) active dry yeast
1 tbsp honey
4 1/2 cups flour
1 tsp salt
1/4 cup extra-virgin olive oil
None None FOR THE TOPPING
1 cup barbecue sauce
8 oz mixed baby tomatoes, halved
10 slices pancetta, coarsely torn
3 balls buffalo mozzarella (15 oz), drained and torn
1 cup loosely packed small fresh basil leaves

Preparation

For the pizza dough, combine the milk, yeast and honey in a small bowl. Let stand for 5 mins or until foamy. Combine the flour and salt in a large bowl. Make a well in the center and add the yeast mixture and oil. Using your hands, mix until combined. Turn the dough onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic. Place in an oiled bowl, turning to coat in oil. Cover with plastic wrap and let stand in a warm, draft-free place for 1 hour or until the dough has doubled in size.
Preheat the oven to 425\u00b0F. Line baking pans with parchment paper.
Divide the pizza dough into 40 balls. Roll each ball on a lightly floured surface into 2 1/2-inch rounds. Place the pizza crusts on the prepared pans.
Spread 1 tsp sauce over each crust. Divide the tomatoes, pancetta and mozzarella between the crusts.
Bake the pizzas, in batches, for 15 mins or until the crusts are crisp and the mozzarella is melted. Sprinkle the pizzas with basil and serve immediately.