This easy pizza recipe is topped with pancetta & pears, a delicious combination of salty & sweet—perfect for dinner any night of the week.
I first tasted this flavor pairing on a trip to Seattle, at a small pizzeria on Pike Street called Serious Pie. Their Pancetta Pear Pizza struck the perfect balance of savory and sweet, and I couldn’t wait to recreate it at home. Below is a straightforward, approachable version you can make any night—no special equipment required beyond a hot oven and a baking surface.
Pancetta Pear Pizza
This pizza highlights thinly sliced pear with salty diced pancetta, fresh garlic, creamy mozzarella and bright basil, finished with a drizzle of balsamic glaze. It’s elegant enough for guests yet simple enough for a weeknight dinner.
Ingredients
- 1 (13.8 oz) can pizza dough
- 4 tbsp olive oil
- 1 pear, thinly sliced
- ½ cup pancetta, diced
- 4 cloves garlic, thinly sliced
- 4 oz mozzarella balls (bocconcini) or torn fresh mozzarella
- 1 tbsp fresh basil, chopped
- 2 tbsp balsamic glaze (reduction)
Yield & Timing
- Servings: 4 people
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Author: Whitney Bond (recipe adapted)
Instructions
- Preheat your oven to 400°F (200°C). If you have a baking stone or pizza steel, place it in the oven to heat; otherwise use a baking sheet.
- Unroll or stretch the pizza dough to a roughly even circle or rectangle, depending on your preference, and place it on the heated baking stone or a lightly oiled baking sheet.
- Brush the surface of the dough lightly with olive oil to encourage a crisp, golden crust.
- Arrange the thin pear slices evenly across the dough. Scatter the diced pancetta, sliced garlic and mozzarella balls on top.
- Bake in the preheated oven for about 15 minutes, or until the crust is golden and the cheese is melted and bubbling. If you prefer extra-crispy pancetta, you can briefly cook the pancetta in a skillet before adding it to the pizza.
- Remove the pizza from the oven and sprinkle with chopped fresh basil. Finish with a generous drizzle of balsamic glaze to add a bright, sweet-tart contrast to the savory toppings.
- Allow the pizza to rest for a couple of minutes, slice, and serve warm.
Tips & Variations
- Choose a firm, ripe pear—Bosc or Anjou work well. Slice thinly so the pear softens quickly in the oven without becoming mushy.
- Pancetta brings great flavor; if you prefer a leaner option, substitute prosciutto (add after baking) or use a smaller amount of diced bacon.
- For added texture, sprinkle a small handful of arugula over the pizza right after baking, then finish with the balsamic glaze.
- If you don’t have balsamic glaze, reduce balsamic vinegar over medium heat until slightly thickened, or use a light brush of honey for sweetness.
- To make ahead, prepare the dough and toppings separately, then assemble and bake when ready to serve.
Storage
Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven or toaster oven to help revive the crust rather than microwaving, which can make it soggy.
Nutrition (per serving, approximate)
- Calories: 485 kcal
- Carbohydrates: 57 g
- Protein: 13 g
- Fat: 23 g
- Sodium: 740 mg
- Sugar: 11 g
This Pancetta Pear Pizza is a simple way to elevate your weeknight meals or to impress guests with a flavor-forward, seasonal pie. The salty pancetta and sweet pear complement each other beautifully, while the garlic, mozzarella and basil round out the profile. Finish with balsamic glaze for a final pop of acidity and sweetness.
Enjoy making this at home—it’s quick, elegant and full of flavor.