Guanciale is an Italian cured meat - making it the perfect ingredient for pizza.
For the pizza dough, mix together the water, olive oil, sugar and yeast and set aside for 5 minutes, or until the yeast has activated and formed bubbles on the top. Pour the flour and salt into a stand up mixer and carefully add the yeast and water mix. Mix the dough until it comes together, then knead for 10 minutes until it is smooth and springy. Cover the dough and leave to rest for 45 minutes to an hour, or until it has doubled in size.
Meanwhile, get the toppings ready. Mix together the crème fraiche, cream and nutmeg. Season with salt and pepper but remember that the guanciale could be a little salty.
Pre heat the oven to 250C and place a tray in the oven to heat up.
When the dough has risen, knock the air out of it by kneading it for another 10 minutes. On a floured bench, roll the pizza out so that it is approximately 2mm in height.
Sprinkle semolina over the hot tray and transfer the dough to the tray. Working quickly, assemble the pizza. Slice the potatoes very thinly. Spread the crème fraiche mix over the base, followed by the potato, guanciale, red onion and rosemary.
Transfer to the oven and bake for 10 minutes, or until the base is cooked through and crispy.
Remove from the oven. Scatter the baby spring onion and mizuna over the pizza, and drizzle olive oil to finish.
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