Tomato, Pancetta And Buffalo Mozzarella Pizza

• 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

1. 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.
2. Preheat the oven to 425u0b0F. Line baking pans with parchment paper.
3. 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.
4. Spread 1 tsp sauce over each crust. Divide the tomatoes, pancetta and mozzarella between the crusts.
5. 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.

warm milk, active dry yeast, honey, flour, salt, extravirgin olive oil, topping, barbecue sauce, mixed baby tomatoes, pancetta, buffalo mozzarella, basil

Taken from recipes-plus.com/api/v2.0/recipes/37454 (may not work)