Pancetta, Leek, and Gruyére Pizza

Preparation info

  • Difficulty


  • Makes


    11- by 17 inch

Appears in

A northern Italian pizza with French overtones. This should not come as a big surprise as Piemonte was once ruled by France. Gruyère, a Swiss cheese, is as popular in Italy as it is in France.


  • Basic Pizza Dough
  • 2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and green parts, well washed and drained
  • Salt and freshly ground pepper
  • Grated nutmeg
  • 6 ounces pancetta, cut into julienne
  • ½ pound grated Gruyere cheese, or a combination of half mozzarella and half Gruyére cheeses
  • Virgin olive oil
  • 2 to 3 tablespoons grated Parmesan cheese



Make the pizza dough. Preheat the oven to 475 degrees.

Melt the butter in a heavy skillet. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Drain and season to taste with salt, pepper, and a little grated nutmeg.

Partially render the chopped pancetta in its own fat in a sauté pan or skillet, cooking it until almost cooked through but not crisp.

Prepare 2 9-inch round pizza crusts or 1 11- by 17-inch rectangular crust. Cover with the Gruyère or Gruyère and mozzarella cheeses and then top with the rendered pancetta and the leeks. Transfer the pizza to the oven and bake until the crust is golden and well puffed, about 15 minutes. Brush the edges with a little virgin olive oil and sprinkle with the grated Parmesan cheese.