1. Preheat your oven to 250°C on bake or convection mode with no fan force. If you are using a pizza stone, place it in now to preheat fully.
2. Slice the pancetta into thin strips. Cook low and slow in a pan until golden and crispy, around 10-15 minutes. Keep the rendered fat aside.
3. In a mortar and pestle or blender, combine basil leaves, pine nuts, garlic, grated parmesan, salt, and olive oil. Blend or crush until smooth.
4. Open your Based Pizza base and spread a thin layer of tomato sauce across the surface. Bake for 5–6 minutes until the base is golden and crisp.
5. Once baked, top with finely grated pecorino, the crispy pancetta, and drizzle over the warm pancetta fat. Add spoonfuls of basil pesto and finish with a few fresh basil leaves. Serve immediately.

• 1 Based Pizza sourdough base
• 3 tbsp tomato sauce
• 80 g pancetta, sliced into thin strips
• 20 g pecorino romano, finely grated
• A handful of basil leaves (for pesto and garnish)
• 1 tbsp pine nuts
• 1 small clove garlic
• 15 g parmesan cheese, grated
• 3 tbsp olive oil
• Salt, to taste