Pancetta Tomato Brie Pizza

The beauty of pizza is the limitless ingredient possibilities - only limited by your imagination. And that's how I came up with this one, almost by accident. I saw the black truffle oil, then some heirloom tomatoes and had some leftover brie and pancetta and voila - it all came together - this is one very more-ish pizza you and your guests will want again and again.

¼ cup pancetta, cubed
2 tsp. garlic, finely chopped
1 pizza crust (see note)
2 Tbsp. black truffle oil
1 Heirloom tomato, thinly sliced
8-10 brie cheese, thinly sliced

1 tsp. fresh basil, finely chopped

Preheat oven to 425°F.

Lightly sauté garlic and pancetta - take off and drain on paper towel. Spread pizza crust with black truffle oil. Fan out tomato slices sprinkle with pancetta and garlic. Add brie slices.

Place in middle rack and cook 10-12 minutes or until crispy.

Garnish with fresh basil and serve.

Cook's Note: If feeling lazy use Boboli or Mama Mia's thin crust or buy fresh dough from your favorite grocery store.

Charles Woollett

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