mohamed shili This Smoked pancetta pizza is a crispy and spicy recipe, which features savory smoked pancetta and fresh red chilli. It’s the perfect choice for pizza night, ready in about 15 minutes after the dough is prepped.
Smoked pancetta pizza Ingredients
A simple, classic combination for a powerfully flavorful pizza.
For the Pizza Base:
- 1 ball of basic pizza dough
- 6 tablespoons tomato sauce
For the Topping:
- 50g (1.8oz) fresh mozzarella or buffalo mozzarella, torn
- 4 or 5 slices of smoked pancetta, thinly sliced
- ½ a fresh red chilli, finely sliced
- Sea salt and freshly ground black pepper
- Extra virgin olive oil
How To Make Smoked pancetta pizza
A step-by-step guide to this classic and intensely savory pizza.
- Prep Oven and Dough: Preheat your oven to its highest setting (250°C/500°F/gas 9), with a pizza stone or heavy baking tray inside to get screaming hot. On a floured surface, roll or stretch your pizza dough out into a thin circle.
- Assemble the Pizza: Place the pizza base on a piece of floured parchment paper or a pizza peel. Smear the tomato sauce evenly over the base, leaving a small border for the crust. Tear the mozzarella into pieces and dot these over the sauce.
- Add Toppings and Bake: Scatter over as much of the sliced chilli as you like and season with a pinch of salt and pepper. Lay the pancetta slices over the top. Drizzle with a little extra virgin olive oil.
- Bake and Serve: Carefully slide the pizza onto the hot stone or tray and bake for 7 to 10 minutes, until the crust is golden, the pancetta is crisp, and the cheese is bubbly. Serve immediately.
Recipe Tips
For the most authentic and perfectly crispy pancetta pizza.
- How to get a crispy pizza crust? The secret is intense heat from below. Preheat your pizza stone or a heavy, overturned baking tray inside the oven at its absolute highest temperature for at least 30-45 minutes. Launching your pizza onto this hot surface is what gives you that classic, crisp base.
- What is pancetta? Pancetta is an Italian-style bacon made from pork belly that is salt-cured. Unlike American bacon, it’s typically not smoked (though smoked versions exist, as in this recipe). It renders its fat beautifully when cooked, becoming wonderfully crisp.
- How do I control the spice level? The heat comes from the fresh red chilli. For a milder flavor, make sure you remove all the white seeds and membranes from inside the chilli before you slice it. For a bigger kick, leave some of the seeds in.
- Can I make this ahead of time? This pizza is at its best when served hot and fresh from the oven. You can have all your toppings prepped and ready to go, which makes the final assembly take only a couple of minutes.
What To Serve With Smoked pancetta pizza
Simple sides to complement this bold and savory pizza.
This powerful, flavorful pizza is a classic on its own. It pairs wonderfully with:
- A simple, crisp arugula or green salad with a sharp lemon vinaigrette
- A cold, crisp Italian lager beer or a glass of Chianti
- Some extra chili oil for drizzling on top
How To Store Leftover Pizza
Keeping your pizza delicious for another day.
- Refrigerate: Store any leftover pizza slices, once completely cooled, in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
- Reheat: For the best results and to re-crisp the crust, reheat the pizza in a hot, dry frying pan for a few minutes per side, or directly on the rack in a hot oven for 5-7 minutes.
Smoked pancetta pizza Nutrition Facts
An estimated guide per serving (½ of the pizza).
- Calories: 620 kcal
- Carbohydrates: 80 g
- Protein: 25 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use bacon instead of pancetta?
Yes, you can. Thinly sliced streaky bacon is a good substitute. The flavor will be smokier and slightly different from classic Italian pancetta, but still delicious.
Do I have to use a pizza stone?
A pizza stone is highly recommended for the best, crispiest crust. However, if you don’t have one, the next best thing is to place a heavy, flat baking tray upside down in the oven and let it get screaming hot for at least 30 minutes. You can then launch your pizza directly onto the hot metal.
Can I add other toppings?
Of course, but simplicity is key here. Sautéed mushrooms or a few dollops of creamy ricotta would complement the pancetta and chilli without overpowering them.
Try More Recipes:
- Potato & Rosemary Pizza Recipe
- Slow-roasted shredded pork with thyme Recipe
- Anchovy, Chilli & Caper Pizza Recipe
Smoked pancetta pizza Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy2
10
minutes10
620
kcalA classic and intensely savory pizza topped with crispy smoked pancetta, spicy fresh chilli, and creamy mozzarella on a simple tomato sauce base.
Ingredients
1 ball of basic pizza dough
6 tbsp tomato sauce
50g mozzarella, torn
4-5 slices of smoked pancetta, thinly sliced
½ a fresh red chilli, finely sliced
Extra virgin olive oil
Sea salt and freshly ground black pepper
Directions
- Preheat your oven and a pizza stone to its highest temperature (250°C/500°F).
- Stretch or roll out your pizza dough into a thin circle.
- Smear the tomato sauce evenly over the base.
- Scatter the torn mozzarella over the sauce, then add as much sliced chilli as you like. Season with salt and pepper.
- Lay the pancetta slices over the top.
- Drizzle with olive oil and bake on the hot stone for 7-10 minutes, until the crust is golden and the pancetta is crisp. Serve immediately.
Notes
- A very hot oven and a preheated pizza stone are the secrets to a crispy, restaurant-quality crust.
- Laying the pancetta on top allows its fat to render and flavor the whole pizza as it cooks.
- This is a pizza with bold flavors, perfect for those who love a salty, spicy kick.
- Don’t overload the pizza with too many toppings; the simplicity of the pancetta and chilli is key.