Pancetta Pizza Giardiniera
Recipe type: Pizzas
  • 1 12-inch pizza shell
  • 7 slices provolone (or 5 ounces shredded)
  • ½ cup giardiniera, excess oil drained
  • ½ pound cooked pancetta, diced
  • 5 slices provolone (or 3 ounces shredded)
  1. Lay the slices of provolone over crust, up to ½-inch of the crust edge.
  2. Combine the drained giardiniera with the cooked pancetta and spread this mixture evenly over the layer of cheese up to ½-inch of the crust edge.
  3. Lay remaining 5 slices of provolone evenly over the pancetta/giardiniera mixture.
  4. Bake pizza until top layer of cheese melts into the giardiniera and the cheese takes on brown speckles.
Recipe by Pizza Today at