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Pancetta & Caramelized Onion Pizza

  • Writer: Nicole Vollert
    Nicole Vollert
  • Apr 14
  • 2 min read

Updated: Apr 29

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Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4–6 (makes 1 large pizza)


Why I Love This Recipe

This pizza is rich, savory, and just a little bit sweet thanks to the caramelized onions. The garlic olive oil base lets the flavors shine, and the crispy pancetta adds the perfect salty crunch.


Ingredients

  • 1 prepared pizza dough

  • 2 tablespoons garlic olive oil (olive oil + 2 cloves minced garlic + pinch of oregano)

  • 1 cup shredded mozzarella cheese

  • 1/2 cup caramelized onions

  • 1/2 cup diced pancetta, cooked until crisp

  • Fresh thyme or parsley, for topping

  • Olive oil, for brushing crust

  • Optional: drizzle of balsamic glaze for finishing


Instructions

  1. Preheat & Prep:

    • Preheat oven to 475°F (or higher if using a pizza oven).

    • Roll out the dough and place it on parchment or a pizza peel.

  2. Make Garlic Olive Oil Base:

    • In a small saucepan, warm olive oil over low heat.

    • Add garlic and cook for 1–2 minutes, until fragrant but not browned.

    • Stir in oregano, then remove from heat.

  3. Assemble the Pizza:

    • Brush the dough evenly with the garlic olive oil base.

    • Sprinkle half the mozzarella over the dough.

    • Add the caramelized onions and crisped pancetta.

    • Top with the remaining mozzarella.

    • Brush the outer crust with olive oil.

  4. Bake:

    • Bake for 12–15 minutes, or until crust is golden and cheese is bubbling.

  5. Finish & Serve:

    • Sprinkle with fresh thyme or parsley.

    • Drizzle with balsamic glaze if using.

    • Slice and serve warm.


Notes

  • Dietary Quick Tip: To make this pizza gluten-free, use your favorite gluten-free pizza crust. For a dairy-free version, simply swap in a plant-based mozzarella. The flavor combo still shines with those caramelized onions and crispy pancetta!

  • Time-Saving Tip: Caramelize onions ahead of time and refrigerate—just warm slightly before using.

  • Pro Tip: Pancetta doesn’t need oil to crisp—just cook in a dry skillet and drain on paper towels.


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