Pancetta Flatbread Pizza with Goat Cheese and Olives

It doesn’t take many ingredients to create a flavor-packed homemade pizza—you just need a few that complement each other. Here, thin slices of pancetta add mild bacon flavor (without the grease), and goat cheese brings a little tanginess to the pie. Scatter on some briny olives and sweet red onion for a tasty change of pace from mainstream delivery (or frozen stuff).

Ready-made flatbreads make it easy. And fresh toppings make it so much better.

Prefer pizza with good ol' bacon? Check out Thin-Crust Pizza with Bacon and Red Onion. 

Makes 2 medium pizzas

Ingredients

• 2 12 X 10-inch flatbreads (about 10.5 oz each)
• olive oil, for brushing
• 1/2 cup canned crushed tomatoes, divided
• 4 garlic cloves, finely chopped, divided
• 1/2 tsp dried red chile flakes, divided
• 1/2 tsp dried oregano, divided
• sea salt
• 1 cup crumbled goat cheese, divided
• 1/4 lb very thinly sliced pancetta, divided
• 1/3 cup thinly sliced red onion, divided
• 1/3 cup sliced green olives, divided

Flatbreads

Pizza Toppings

Preparation

1. Preheat the oven to 375° F.
2. Lay each flatbread on a double layer of parchment paper. Brush each with olive oil and spread half the tomatoes over each. Divide the garlic, chile flakes, and oregano on each and season with salt.
3. Top each with half the goat cheese, pancetta, onion, and olives.
4. Bake until the pancetta is just cooked through (it won’t be crispy) and the flatbreads are crispy around the edges, 10-12 minutes.

Tomato Layer 

Pancetta Layer 

Onion and Olives

Cheese Layer 

Baked Pizza

Transfer the pizzas to a cutting board and let rest 2 minutes before cutting into serving pieces.

Pancetta Flatbread Pizza with Goat Cheese and Olives