Ingredients per serve


Pizza Dough

  • Dry yeast 14.0 g
  • Sugar 10.0 g
  • Plain flour 1.0 kg
  • Olive oil 80.0 ml

Roasting Vegetables

  • heirloom baby carrots 300.0 g
  • Warm water 1.5 l
  • Salt 5.0 g
  • Baby beetroot 250.0 g
  • red onion 200.0 g
  • Rainbow chard 250.0 g

Assembling Pizza

To Serve

  • Extra Virgin Olive Oil 50.0 ml
  • Pancetta slices 100.0 g

Beautifully colourful heirloom vegetables bring a dramatic look to any dish and they really shine when used as a pizza topping.



  1. Pizza Dough

    • Combine yeast, sugar, salt and water in a bowl. Whisk until dissolved then set aside for 10 minutes.
    • Sift flour into a large bowl. Add yeast mixture and oil. Bring together to make a soft dough.
    • Knead dough on a lightly floured surface for 15 minutes or until elastic and smooth. Place in a large lightly oiled bowl, cover with plastic and set aside in a warm place for 45 minutes to an hour or until dough has doubled in size. 
    • Punch down dough with fist. Knead lightly until smooth. Pizza dough is now ready to be topped. Halve dough and shape into two rectangles.
  2. Roasting Vegetables

    • Halve carrot, halve or quarter baby beetroot, cut red onion into wedges and roughly chop chard.
    • Place carrots and beetroot on a baking tray, drizzle with olive oil and roast in a combi oven at 220 degree Celsius until just tender. Add onion wedges and chard to the tray and continue cooking for 15 minutes. Remove and set aside.
  3. Assembling Pizza

    • Spread pizzas with combined KNORR Intense Flavours Roast Umami and KNORR Pronto Napoli. Slice bocconcini and arrange on pizzas with roasted vegetables and pancetta.
    • Bake pizzas in combi oven at 200 degree Celsius for 20 minutes or until cheese is melted and golden.
  4. To Serve

    • Drizzle pizzas with extra virgin olive oil and slice.
  5. Tip

    • For a vegetarian options, remove pancetta from this recipe. For alternatives to pancetta, use spicy chorizo, salami or prosciutto.