Smoked Scamorza, Spinach and Pancetta Pizza

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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4 ounces thinly sliced pancetta, chopped

5 ounces baby spinach, chopped 

3 tablespoons flour

One 16-ounce ball pizza dough 

8 ounces smoked scamorza cheese or smoked mozzarella, grated 

1 tablespoon extra-virgin olive oil 

4 eggs, at room temperature 


  1. Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
  2. Place the pancetta in a large skillet set over medium-high heat. Cook the pancetta, stirring often with a wooden spoon, until crispy, about 8 minutes. Drain half of the fat. Add the spinach and turn off the heat. Stir until the spinach wilts. Set aside.
  3. Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Sprinkle the dough with half of the cheese. Spoon the spinach mixture over the cheese layer and top with the remaining cheese. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.
  4. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Crack the eggs in the oil and cook until the whites are set and the yolks are still runny, about 3 minutes. Top the pizza with the eggs and serve.
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