Here’s your weekly Football Food Friday post!
Pizza is a quintessential football food. It’s my husband’s favorite pizza, and a great crowd pleaser. The smoked cheese is essential to get the right taste and pairs perfectly with the pancetta. It’s definitely a “guys” pizza — smokey, salty, gooey, and meaty. Though every one I’ve served this pizza to has loved it.
Prep Time: 30 minutes (if dough is already made)
Cook Time: About 30 minutes
Serves: 2-12” Round Pizzas
1 recipe Pizza Dough
1 recipe Pizza Sauce (you’ll only use about ½ the recipe, freeze the rest)
7 oz Pancetta, cubed (or bacon, cut into small pieces)
6 oz of Mozzarella cheese, freshly grated
6 oz smoked Gouda (or smoked Mozzarella cheese), grated
Pizza stone or baking sheet
Preheat the oven to 500 degrees F.
Prepare the sauce.
Divide the pizza dough in half and pull each piece out into desired shape and thickness.
Grate the cheeses.
If you are using bacon instead of pancetta it’s best to cook it first so you do not have a pool of grease on the pizza.
Par bake the pizza dough, either on a pizza stone or a baking sheet for 3-5 minutes.
Now top the par-baked dough with the tomato sauce, then with the grated cheeses, and finally the cubed pancetta. If using bacon place it on the pizza before the cheese, since it’s already cooked.
Bake for another 7-10 minutes or so.
Slice after 3-5 minutes of rest and serve immediately.
Variation: If you’d like to grill this pizza pre-cook the pancetta, then follow the directions for Grilled Pizza.