Three-Cheese Pizza with Pancetta and Mushrooms

i enjoy the way in which this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you have to test it i guarantee you whatever you should this its very tasty

• sarah12jones212212312

• classifieds wales

• 2/3/2014

This was delicious--used Whole Foods dough, prosciutto & sprinkled with arugula when out of the oven. Wow!

• Anonymous

• 3/31/2012

Delicious! The best pizza I've made from a recipe. I did not saute anything - just thinly sliced the mushrooms and coarsely chopped the pancetta and put it on the pizza and it turned out great. I did use a store bought dough I like though. The fontina definitely added depth and flavor so don't leave it out.

• eklie

• 11/24/2011

Yum... Made the dough with half whole-wheat, half all-purpose flour, and subbed ham for the pancetta, as I'm not the biggest fan... Man I LOVE fontina.

• dombot

• Calgary, AB

• 10/24/2011

Awesome recipe! Sauteed the mushrooms and then crumbled some Italian sausage into the pan along with the pancetta. Topped the pizza with some arugula after it came out of the oven. I agree with everyone else about the salt...be careful not to overdo it. I omitted the salt altogether and just sprinkled the pizza with pepper before putting it in the oven.

• marian926

• Sacramento, CA

• 5/24/2011

Made this for dinner the other night... and wow, it was very tasty. As others indicated, I sauteed the pancetta and mushrooms before putting on the pizza and also added some fresh basil and Italian parsley. Next time I would add a few crushed red peppers. I ate 2-pieces the next day, cold, and it was just as good.

• dawnu

• 3/28/2011

这是一个美味的披萨!就像其他suggested, I sauteed the mushrooms and the pancetta beforehand. Also, I used more mushrooms (8oz) and pancetta (1/3 lb) than the recipe called for--the amounts in the recipe were too small for the size of my two pizzas. Beware of salting the pizza--the cheeses and the pancetta are quite salty. I used no other salt and it was on the salty side. Made it for a superbowl party and it was a huge hit with kids and adults alike. Will definitely make again.

• Anonymous

• 2/6/2011

Really enjoyed this. Used Whole Foods whole-wheat pizza dough and a nice organic brand of pizza sauce. Also took other reviewers' advice and sauteed the mushrooms before adding them to the pizza. I think another time I'd use prosciutto instead of pancetta, which was mostly fat and very little salty flavor. All in all, though, a great, easy, tasty pizza.

• QuakerBaker

• New York

• 1/25/2011

I just made this using Whole Foods pre made dough, but followed the rest of the recipe exactly. It was delicious, and made the house smell divine. I will try making the dough next time.

• Anonymous

• Michigan

• 10/28/2010

YUM! This is my favorite pizza recipe. I love the combination of the cheeses with the salty pancetta and earthy crimini mushrooms. The pizza dough recipe is the easiest and tastiest I've tried and always bakes up nice and golden. I try to make this at least once a month.

• atnaturesmercy

• Voorhees, NJ

• 7/11/2010

Very good pizza although I like my pizza extra thin and could not get my dough thin enough-not the recipes fault! Anyway, would add a lot more pancetta next time-but very easy and different. Fixed it for a football game party when no one wanted to grill..

• RDunn2

• Ft. Lauderdale

• 9/13/2009

Wow! I used to work at a FANTASTIC pizza place in DC - 2AMY's - where they serve authentic Italian pizza's - When I made this recipe it brought be back there - I wish there was room in my stomach for more! I added a bit more cheese and some more pancetta for my husband (Who's a meat freak). The directions say to salt and pepper the pizza before it goes in - I didn't do this - and wouldn't. The pancetta is so salty already. Someone commented that the pizza was too thin - no way - excellent and not too crispy if you take it out around 12 - 13 minutes.

• pontevedrabeachfoodie

• 8/30/2009

I had a lot of trouble with the dough but the final result was delicious. I will definitely be making this again.

• trebbals

• 7/11/2009

Better than pizza joints! I made the dough recipe, and forgot the olive oil, but it was still fantastic. Also, used turkey bacon instead of pancetta, as it is what I had on hand. Will make many more times with different toppings. I think the parchment paper made a huge difference, allowing a crispy texture to the crust.

• Anonymous

• New York

• 6/5/2009

Excellent! Wouldn't change a thing, except for adding more toppings if desired.

• Anonymous

• Monterey Hills, CA

• 5/18/2008