Roasted Tomato, Mozzarella and Pancetta Pizza on a Rosemary Focaccia Crust

When I made Parmesan and Rosemary Focaccia bread a few days ago I looked at the flat dough and I couldn’t help but think of a pizza crust. I kept thinking about how great it would be to make a pizza out of this bread and load it with tasty toppings. I relayed the idea to John and we brainstormed toppings to go on a focaccia pizza. I thought that real tomatoes instead of a sauce would be better since focaccia is traditionally a sandwich bread. John had the great idea of roasting them in the oven for 20 minutes with olive oil and garlic, giving the tomatoes an almost sun-dried flavor. We also decided that pouring a little mixture of olive oil and balsamic vinegar on the crust would be a great way to infuse the balsamic vinegar into the dough. The crust was then pre-baked to get it nice and crispy. To add some smoky flavor I tossed on some pancetta which was sauteed for a few minutes with garlic. The pancetta is fairly salty so I would recommend not adding any extra salt to this pizza. The pizza turned out really well and I can’t wait to make this again!

Roasted Tomato, Mozzarella and Pancetta Pizza on a Rosemary Focaccia Crust
(Makes 1 pizza)
Printable Version


  • 1 focaccia dough crust (see below)
  • olive oil
  • 2 cloves garlic, minced
  • 3 oz. pancetta, diced in small cubes
  • 2 vine ripened tomatoes, sliced thin
  • 1 tbsp balsamic vinegar
  • 8 oz. fresh mozzarella, sliced
  • 1/4-1/2 cup grated parmigiano-reggiano
  • basil leaves, for garnish
  • coarsely ground black pepper


  1. Preheat the oven to 450F.
  2. Lightly oil a large, flat pan and roll out the dough until thin. Coat the top with a little olive oil and pour the balsamic vinegar all over the crust.
  3. On a piece of parchment paper, lay the tomatoes flat and coat with olive oil. Spread 1 clove of minced garlic onto the tomatoes evenly.
  4. Bake the tomatoes for 20 minutes in the oven. At the same time, bake the crust until the top is slightly brown and crispy, about 10-15 minutes.
  5. While the crust is baking and the tomatoes are roasting, add 1 clove of minced garlic and pancetta in a small pan.  Cook on medium heat until the pancetta and garlic smell fragrant, about 5 minutes. Add a little olive oil if necessary.
  6. Once the crust is fully baked add the mozzarella as a first layer.  Then add the pancetta, roasted tomatoes and sprinkle the parmigiano-reggiano evenly on top.
  7. Bake for 5 minutes, or until the cheese has melted.

Rosemary Focaccia Pizza Dough:
(makes 1 crust)


  • 3 1/4 cups bread flour
  • 1 1/2 tsp salt
  • 2 1/4 tsp instant yeast
  • 2 1/2 cups cold water
  • 1/4 cup extra virgin olive oil
  • 2 heaping tbsp fresh rosemary, chopped
  • 1 tsp coarse ground pepper


  1. In a bowl, combine flour, salt, rosemary, pepper, yeast, and water and mix by hand until the ingredients come together as a sticky ball. Let rest for 5 minutes.
  2. Add olive oil and stir by hand about 3 minutes.
  3. Lightly coat another bowl with olive oil. Form dough into a ball and place into the bowl.
  4. Cover bowl with plastic wrap and refrigerate overnight.
  5. The next day, the dough will have doubled in size. Let rest at room temperature for 2 hours before use.

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