Pizza Alla Pancetta Recipe

Name: Pizza Alla Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) packet dry yeast (preferably Fleischmann's); 4 cups all-purpose flour, plus more for rolling; 1 cup wheat flour; 2 tablespoons extra virgin olive oil; 2 cups water, plus more; 10 fresh tomatoes, pureed; 1 cup basil, chopped; 1 tablespoon fresh thyme leave, chopped; 1 tablespoon red pepper flakes (optional); 2 pinches salt; 4 slices pancetta; 1 cup button mushroom (sauteed with garlic, onion, salt and pepper); 1 ball of bocconcini mozzarella cheese (sliced into 10 circles); 1 cup of shaved parmesan cheese; 1 head broccoli (sliced into florets and breaded with Parmesan); extra virgin olive oil

Servings: persons

1 (1/4 ounce) packet dry yeast (preferably Fleischmann's)
4 cups all-purpose flour, plus more for rolling
1 cup wheat flour
2 tablespoons extra virgin olive oil
2 cups water, plus more
10 fresh tomatoes, pureed
1 cup basil, chopped
1 tablespoon fresh thyme leave, chopped
1 tablespoon red pepper flakes (optional)
2 pinches salt
4 slices pancetta
1 cup button mushroom (sauteed with garlic, onion, salt and pepper)
1 ball of bocconcini mozzarella cheese (sliced into 10 circles)
1 cup of shaved parmesan cheese
1 head broccoli (sliced into florets and breaded with Parmesan)
extra virgin olive oil

1
For the dough: Add yeast to your water.
2
Add the all-purpose and wheat flour.
3
Add your EVOO.
4
Add more water if too thick.
5
Knead on a floured surface.
6
Make it a ball.
7
Get a bowl and turn in upside down to the ball.
8
Let rest for 10 minutes to 15 minutes.
9
Then roll it until it becomes the size of a placemat.
10
Put on a baking sheet.
11
Next, prepare your tomato sauce.
12
For the sauce: Put a medium-sized saucepan on the stove.
13
Put your tomatoes in the saucepan.
14
Add your basil, thyme, red pepper flakes and salt.
15
Simmer for 10 minutes.
16
Spread your sauce on the dough.
17
Topping:.
18
Add all your toppings to the dough, starting with the cheeses, next the veggies, then the pancetta.
19
Drizzle with EVOO to brown top.
20
Bake for 35 minutes or until cooked through.
21
Slice into 8 pieces and serve.
22
Yields 4 servings, 2 pizza slices each person.

934

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1/4 ounce) packet dry yeast (preferably Fleischmann's), 4 cups all-purpose flour, plus more for rolling, 1 cup wheat flour, 2 tablespoons extra virgin olive oil, and more.

Yes, Pizza Alla Pancetta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza Alla Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions