Authentic Italian Recipes from Italy




                   Can't find what you're looking for? Request a recipe and we'll post it for you!

                                        Never miss a recipe. Join our spam-free mailing list.




     Vegetable Pizza with Pancetta Header

                     Vegetable Pizza with Pancetta
   Vegetable Pizza with Pancetta Photo
Category: Pizza & Panini
Servings: 8 - 10 (recipe makes 2 pizzas)
Total time: 1 hr + time for the pizza dough to rise
Level: Intermediate
Review/Rate this recipe

An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 recipe Quick and Easy Pizza Dough

- 1/2 recipe Home-Style Tomato Sauce

- 1 box frozen artichoke hearts, thawed

- 1 medium zucchini

- 1 red bell pepper

- 1 green bell pepper

- 1/2 large onion

- Olives

- 6 slices pancetta (bacon can also be used)

- 1/2 teaspoon minced parsley

- 1 small clove garlic

- White wine

- Extra virgin olive oil

- Salt


1.  This recipe makes 2 pizzas. Preheat oven to 500 degrees. If using a pizza stone for baking, preheat your stone on the bottom rack of your oven for at least 1 hour prior to baking the pizza.

2.  Prepare the Home-Style Tomato Sauce.

3.  Peel and mince the clove of garlic.

4.  Cut the thawed artichokes in half and place them in a bowl with the minced garlic, minced parsley, a splash of white wine, a drizzle of olive oil and a pinch of salt. Mix thoroughly and set aside.




5.  Clean the zucchini and cut into 3 inch long sticks.

6.  Clean the bell peppers and remove the seeds. Cut the peppers into thin strips.

7.  Peel the onion and slice it into thin strips.

8.  Dice the bacon or break it into pieces and set aside.

9.  Place the zucchini, bell peppers and onion in a pan with 1/4 cup olive oil, 1/4 cup white wine, 1/4 cup water and a pinch of salt. Heat over medium heat and cook until the vegetables have softened, approximately 15 - 20 minutes. Once the vegetables have finished cooking, remove them from the heat and set aside.

10.  Roll out and shape the pizza dough in your desired shape and thickness - the thinner the dough, the crispier the pizza crust. If using a pizza peel, place semolina flour or a bit of cornmeal on your peel and then place the pizza dough on the peel. If baking the pizza in a pan, make sure the pan is non-stick. Otherwise, line your pan with parchment paper to prevent the pizza sticking to the pan.

11.  Spread a layer of the tomato sauce over the top of the dough leaving a 1 inch border around the edge. Add a layer of the peppers, zucchini and onion mixture over the sauce; then add the artichoke hearts and the olives. Top the pizza with half of the bacon.

12.  Place the pizza in the oven and bake for approximately 10 - 12 minutes or until the crust turns a deep golden brown, the vegetables begin to lightly roast and the bacon begins to crisp.

13.  Remove the pizza from the oven and let cool for 3 - 5 minutes.

14.  Repeat steps 9 - 13 for the second pizza. Slice and serve hot.