Recipe

Pizza Porchetta with Herb-infused Crust

Savory Italian Delight: Herb-infused Pizza Porchetta

4.5 out of 5

Indulge in the flavors of Italy with this mouthwatering Pizza Porchetta recipe. Combining the traditional Italian porchetta with the beloved pizza, this dish offers a unique and delicious twist on the classic flavors of Italian cuisine.

Pizza› Pizza porchetta

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

12-15 minutes

Total time

32-35 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low-carb (if using a cauliflower crust), High-protein, Keto-friendly (if using a keto-friendly crust), Gluten-free (if using a gluten-free crust)

Allergens

Wheat (if using regular pizza dough), Dairy

Not suitable for

Vegetarian, Vegan, Dairy-free, Paleo, Nut-free

Ingredients

Pizza dough: 300g (10.5 oz) Pizza dough: 300g (10.5 oz)
Porchetta: 200g (7 oz), thinly sliced Porchetta: 200g (7 oz), thinly sliced
Mozzarella cheese: 150g (5.3 oz), shredded Mozzarella cheese: 150g (5.3 oz), shredded
Tomato sauce: 1/2 cup (120ml) Tomato sauce: 1/2 cup (120ml)
Fresh basil leaves: 1/4 cup, torn Fresh basil leaves: 1/4 cup, torn
Red onion: 1/2, thinly sliced Red onion: 1/2, thinly sliced
Olive oil: 2 tablespoons Olive oil: 2 tablespoons
Garlic: 2 cloves, minced Garlic: 2 cloves, minced
Fresh rosemary: 1 sprig, chopped Fresh rosemary: 1 sprig, chopped
Fennel seeds: 1 teaspoon Fennel seeds: 1 teaspoon
Salt: 1/2 teaspoon Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon Black pepper: 1/4 teaspoon

Nutrition

Calories: 380 kcal / 1590 KJ
Fat: 18g (Saturated Fat: 7g)
Carbohydrates: 32g (Sugar: 2g)
Protein: 22g
Fiber: 2g
Salt: 1.2g

Preparation

1.
Preheat the oven to 220°C (425°F).
2.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, fennel seeds, salt, and black pepper.
3.
Roll out the pizza dough on a floured surface to your desired thickness.
4.
Brush the herb-infused oil mixture evenly over the surface of the dough.
5.
Spread the tomato sauce over the oiled dough, leaving a small border around the edges.
6.
Sprinkle half of the shredded mozzarella cheese over the sauce.
7.
Arrange the porchetta slices evenly on top of the cheese.
8.
Scatter the sliced red onion and torn basil leaves over the porchetta.
9.
Sprinkle the remaining mozzarella cheese on top.
10.
Transfer the pizza to a baking sheet or pizza stone and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
11.
Remove from the oven and let it cool for a few minutes before slicing.
12.
Serve hot and enjoy!

Treat your ingredients with care...

Porchetta — If you can't find pre-sliced porchetta, you can purchase a whole porchetta and slice it thinly yourself. Alternatively, you can ask your local butcher to slice it for you.

Tips & Tricks

For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the pizza on it.
Experiment with different toppings such as roasted garlic, sun-dried tomatoes, or arugula to add your own personal touch to the pizza.
If you prefer a spicier kick, sprinkle some red pepper flakes over the pizza before baking.
If you're short on time, you can use store-bought pizza dough instead of making it from scratch.
Leftover pizza porchetta can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Pizza Porchetta hot, straight from the oven. Cut it into slices and serve as a main course or as part of a pizza party. Pair it with a fresh green salad or a side of roasted vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation, garnish the Pizza Porchetta with a sprinkle of fresh basil leaves and a drizzle of extra virgin olive oil. Serve it on a wooden cutting board or a pizza stone to add a rustic touch.