• 1 ball of refrigerated pizza dough
  • 2 Slices of pancetta
  • Shredded mozzarella cheese
  • Shredded parmesan cheese
  • Small handful of slivered red onions
  • 1 jar of pizza sauce
  • Basil
  • Salt
  • Pepper
  • Crisco
  • Flour for dusting
  • Equipment:
  • Cookie sheet

A few weeks ago I posted one of my favorite veggie pizzas.   A few of my loyal meat-eater-readers weren’t feeling it as a main course.  They insist that every main course should have at least some meat in it.  So, for those of you with this notion, feel free to use my veggie pizza as an appetizer, and this one as a main course.

This pizza starts out with a store bought refrigerated dough. Don’t get one of those par-baked pizza shells, get the actual ball of dough. I like to go to Trader Joe’s where they are only 99 cents and taste great! You could also ask a local pizzaria if they would sell you the dough.


To start, take the pizza dough out of the fridge 20 minutes before you are ready to start working with it.

Once you are ready to begin, preheat the oven to 400 degrees.

Begin by preparing your toppings. Cut the pancetta into small cubes.  Slice a handful of red onions.  Chop a small handful of fresh basil.

Next, put a little (not too much) flour on your work surface and on your hands. Start to stretch out your pizza dough into a rectangle shape. Try to get it as close to the shape of the cookie sheet as possible. If you tear the dough, make it back into a ball shape and start again.

Now, place the dough on the cookie sheet and press it out so it fills the whole sheet. It doesn’t have to be perfect, part of the homemade pizza is the natural looking shape and size that it comes out.

Put an even layer pizza sauce, then however much cheese you like, the pancetta and red onions on the pizza.  Evenly sprinkle a pinch of salt and pepper on the pizza. Place the pizza in the oven for 18-20 minutes or until cheese is melted and crust has puffed up and is golden-brown.

Once the pizza is ready, finish it off with the chopped basil.