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Prep Time: 25 min  |  Total Time: 33 min
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Goat & Fontina Cheese with Pancetta Pizza


1 12" Boboli® Original Pizza Crust
12-16 thin pancetta slices
10 -12 plum tomatoes
6 oz. creamy goat cheese
25-30 pitted black olives
1 c. shredded Fontina cheese
2 tsp. balsamic vinegar
2 pinches red pepper flakes
1 tsp. dried oregano
1 tsp. dried basil
1/4 c. sliced fresh basil
1/4 c. extra virgin olive oil
Grated Parmesan cheese


Preheat oven to 450° degrees.
Cook time 8 – 10 minutes

Place pancetta slices in frying pan, cook on medium to low heat for approximately 5 minutes or until pancetta is crisp. Drain pancetta on paper towels. Cut tomatoes in wedges and remove seeds. In bowl combine tomatoes, vinegar, and red pepper flakes. Place pizza crust on baking sheet in center of oven for 5 minutes until slightly crisp. Remove from oven and spread goat cheese on Boboli® Pizza Crust. Add tomato mixture, crumbled pancetta, Fontina cheese, dried basil and oregano. Drizzle pizza with 1 to 2 tablespoons olive oil. Return pizza to oven and bake for approximately 8 minutes or until cheese is melted and Boboli® Pizza Crust is baked to desired crispness. Remove from oven. Scatter fresh basil over pizza and sprinkle with grated Parmesan cheese. Cut into 8 wedges. Serve immediately.

Alternate Methods

For 8" pizza crust, use 2/3 ingredients.

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