French bread pizza with tomato-orange sauce, pancetta and orange gremolata

Gremolata: chop the garlic cloves, orange zest and parsley together until the flavours merge; set aside, keeping the orange.

Peel and roughly chop the shallot; saute in olive oil in a pretty hot pan until just starting to brown.

Add a few canned plum tomatoes, mash them a little and stir on medium-high until they colour and the pan goes dry.

Before the bottom burns, deglaze with the juice of the orange, catching the seeds by hand.

Transfer to a narrow vessel with a couple more raw tomatoes from the can and blend smooth with a stick blender; balance the sweetness with some chili.

Put the pancetta in a cold 12-inch pan, turn to medium and slowly render the fat, stirring; stop before it gets crisp, and lift most of it out, leaving the fat.

Arrange the remaining pancetta in the shape of the bread, add a little olive oil and put the bread in cut side down; smash it flat with another pan a couple of minutes until ready to flip.

Flip, add a little more olive oil to fry the bottom and turn the heat off. Dust with garlic powder, add sauce, canned parm, the cheese and the remaining pancetta.

Brush the exposed cut sides with water. Broil about five minutes, starting on the middle rack and moving up if needed.

Sprinkle with gremolata and cool on a rack.