• 60 Min
  • Serves 4

Pancetta, Pear, and Unruly Arugula Pizza

  • Vegetarian
  • Main Course
  • Unruly Arugula
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1 large yellow onion, thinly sliced into half moons
2 Tbsp. extra virgin olive oil
½ tsp. Kosher salt
½ tsp. sugar
4 oz. diced pancetta
1 store-bought frozen pizza crust
½ cup smoked gouda, shredded
½ cup part-skim mozzarella, shredded
1 bosc pear, cored and thinly sliced
1 cup Unruly Arugula
Honey, for garnish



To make the caramelized onions:

In a large sauté pan over medium-high heat, add the olive oil followed by the onion. Cook for 10 minutes, stirring occasionally, until the onion softens and starts to brown. Lower the heat to medium-low and sprinkle with salt and sugar. 


Continue to cook for another 30 minutes, stirring occasionally, until the onions are deeply caramelized (Note: you may have to splash some water (about ¼ cup or so) into the pan during the caramelization process if they appear to be browning too quickly). Set aside to cool slightly. 


To make the pancetta:

In a medium skillet over medium heat, add the pancetta. Cook, stirring occasionally, until fat renders and pancetta is crispy, about 8-10 minutes. Remove pancetta with a slotted spoon and set aside. 


To make the pizza:

Preheat oven to 425ºF. Place pizza crust on a baking sheet. Top pizza crust with half of the smoked gouda and half of the mozzarella. Top with caramelized onions followed by the remaining cheeses, sliced pears and cooked pancetta. Bake for 10-12 minutes or until cheese is fully melted and edges are golden brown. 


Top pizza with Unruly Arugula and a drizzle of honey and serve.