Okay, so I had this idea kicking around in my head for a while: porchetta pizza. Sounds good, right? I finally got around to actually trying it out the other day.
Getting Started
First things first, I needed the star: the porchetta. I didn’t make it from scratch this time, gotta be honest. I picked up some really nice, pre-cooked stuff from a local spot that does it right. It was already seasoned with all those herbs like rosemary and fennel, and super juicy with that crispy skin bit. Having it ready made things way easier.
Prepping the Base
For the pizza base, I used some dough I had proofing. Just a simple dough, nothing fancy. I stretched it out, aiming for a kind of rustic, uneven shape. I find they cook better sometimes when they aren’t perfectly round. I brushed the base lightly with some olive oil instead of a traditional tomato sauce. I really wanted the porchetta flavor to be front and center.
The Main Event: Toppings
Alright, slicing the porchetta. This was important. I cut it thin, but not paper-thin. You still want a bit of bite. I made sure to get both the meaty parts and some of the fatty, crispy bits in each slice. I scattered these generously over the olive oil base.
Then, cheese. I kept it simple. Some torn pieces of fresh mozzarella dotted around. Didn’t want to overload it and drown out the pork.
- Stretched the dough.
- Brushed with olive oil.
- Sliced the porchetta.
- Layered porchetta slices on the base.
- Added fresh mozzarella pieces.
Into the Oven
My oven was cranked up high, as hot as it could reasonably go. Pizza needs that blast of heat. I slid the pizza onto my preheated baking stone. Then it was just a waiting game, maybe 10-12 minutes? I kept peeking, watching the crust puff up and turn golden, the cheese melt and bubble, and the edges of the porchetta get just a little crispier.
The Moment of Truth
Pulling it out, the smell was amazing. That herby, roasted pork aroma filled the kitchen. I let it sit for a minute or two before slicing. That first bite? Wow. It really worked. The salty, savory porchetta with its crispy bits, the creamy mozzarella, the simple olive oil base, and the chewy, slightly charred crust. It wasn’t complicated, but the flavors were just fantastic together. Maybe a sprinkle of chili flakes or some fresh arugula on top after baking would be good next time, but honestly, it was great as it was.
Definitely making this again. It felt like a proper treat, using leftovers or good quality porchetta in a new way. Simple, but seriously tasty.
