Smoked Mozzarella and Radicchio Pizza with Pancetta and Honey

Imperial June 3, 2026June 3, 2026

Quick Recipe Version (TL;DR)

Yield: 2 pizzas, 4 servings
Prep Time: 25 minutes
Cook Time: 16 minutes
Total Time: 41 minutes

Quick Ingredients

1 lb pizza dough, divided into 2 balls
2 tablespoons olive oil, divided, plus 2 teaspoons for brushing
1 small head radicchio, cut into 8 wedges
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon black pepper
4 oz pancetta, diced
1/2 cup crushed tomatoes
1 small garlic clove, finely grated
6 oz smoked mozzarella or scamorza, torn or thinly sliced
1/4 cup grated Parmesan cheese
1 tablespoon honey
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley or basil
Fine cornmeal or flour, for dusting

Do This

1. Heat oven to 500 degrees F with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. Toss radicchio wedges with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper; grill or sear 2 minutes per side, then slice.
3. Cook pancetta in a skillet over medium heat for 5 to 6 minutes until lightly crisp; drain on a paper towel.
4. Mix crushed tomatoes, grated garlic, 1 tablespoon olive oil, and a pinch of salt for a quick sauce.
5. Stretch each dough ball into a 10 to 11-inch round, then top with sauce, smoked mozzarella, Parmesan, pancetta, and radicchio.
6. Bake each pizza at 500 degrees F for 7 to 8 minutes, until the crust is puffed and browned and the cheese is melted.
7. Stir honey with lemon juice, drizzle over hot pizza, finish with herbs, slice, and serve right away.

Why You’ll Love This Recipe

Big flavor, simple method: Smoky scamorza, salty pancetta, bitter radicchio, and a light honey drizzle make every bite balanced and exciting.
Restaurant-style at home: A very hot oven and preheated baking surface give you a crisp, blistered crust without special equipment.
Great contrast: The radicchio softens and chars slightly, bringing a pleasant bitterness that keeps the rich cheese from feeling heavy.
Flexible and weeknight-friendly: Use store-bought pizza dough and the whole recipe comes together in under 45 minutes.

Grocery List

Produce: 1 small head radicchio, 1 small garlic clove, 1 lemon, fresh parsley or basil
Dairy: 6 oz smoked mozzarella or smoked scamorza, 1/4 cup grated Parmesan cheese
Meat: 4 oz diced pancetta
Pantry: 1 lb pizza dough, olive oil, crushed tomatoes, honey, kosher salt, black pepper, red pepper flakes, fine cornmeal or flour

Full Ingredients

For the Pizza Base

1 lb pizza dough, homemade or store-bought, at room temperature for 45 to 60 minutes
Fine cornmeal or all-purpose flour, for dusting the peel or baking sheet
2 teaspoons olive oil, for brushing the dough edges

For the Charred Radicchio

1 small head radicchio, about 8 oz, trimmed and cut through the core into 8 wedges
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Pancetta and Sauce

4 oz pancetta, diced into 1/4-inch pieces
1/2 cup crushed tomatoes
1 small garlic clove, finely grated or minced
1 tablespoon olive oil
1/8 teaspoon kosher salt
1/8 teaspoon red pepper flakes, optional

For Topping and Finishing

6 oz smoked mozzarella or smoked scamorza, torn into small pieces or thinly sliced
1/4 cup finely grated Parmesan cheese
1 tablespoon honey
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley or basil
Flaky salt, optional, for finishing

Smoked Mozzarella and Radicchio Pizza with Pancetta and Honey – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and bring the dough to room temperature

Place a pizza stone, pizza steel, or heavy inverted baking sheet on the middle rack of your oven. Heat the oven to 500 degrees F for at least 30 minutes. This long preheat is important because the hot surface helps the bottom crust cook quickly and become crisp.

While the oven heats, set the pizza dough on the counter at room temperature for 45 to 60 minutes if it has been refrigerated. Room-temperature dough stretches more easily and is less likely to snap back.

Step 2: Char the radicchio

Place the radicchio wedges in a bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat until hot.

Cook the radicchio wedges for 2 minutes per side, turning carefully, until the outer leaves are lightly charred and the cores are just tender. Transfer to a cutting board and let cool for 3 minutes, then slice crosswise into bite-size ribbons. Keep a few larger pieces if you like a more rustic look on the pizza.

Step 3: Crisp the pancetta

Place the diced pancetta in a dry skillet over medium heat. Cook for 5 to 6 minutes, stirring occasionally, until the pancetta has rendered some fat and the edges are lightly crisp. Transfer the pancetta to a paper towel-lined plate. If there is more than 1 tablespoon fat in the pan, discard the extra or save it for another use.

Step 4: Mix the quick tomato base

In a small bowl, stir together the crushed tomatoes, grated garlic, 1 tablespoon olive oil, 1/8 teaspoon kosher salt, and red pepper flakes if using. Keep the sauce light and uncooked; it will brighten the rich smoked cheese and finish cooking on the pizza.

Step 5: Stretch the dough

Divide the dough into 2 equal pieces, about 8 oz each. Working with one piece at a time, dust your work surface lightly with flour. Press the dough from the center outward, leaving a slightly thicker rim. Gently stretch it into a 10 to 11-inch round.

Sprinkle a pizza peel, parchment paper, or the back of a baking sheet with a thin layer of cornmeal or flour. Transfer the stretched dough to the prepared surface. If the dough shrinks, let it rest for 5 minutes, then continue stretching.

Step 6: Top the pizzas

Spread 1/4 cup of the tomato mixture over the first dough round, leaving a 1/2-inch border. Scatter over half of the smoked mozzarella, half of the Parmesan, half of the crisped pancetta, and half of the charred radicchio. Brush the exposed edge of the dough with 1 teaspoon olive oil.

Repeat with the second dough round and remaining sauce, cheese, pancetta, radicchio, and olive oil. Avoid overloading the center of the pizza; a lighter hand helps the crust bake through and stay crisp.

Step 7: Bake until browned and bubbling

Slide the first pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500 degrees F for 7 to 8 minutes, rotating once halfway through if your oven has hot spots. The pizza is ready when the crust is puffed and browned in spots, the underside is crisp, and the smoked mozzarella is melted with a few toasted edges.

Transfer the pizza to a cutting board and bake the second pizza the same way. If using parchment, remove the parchment after the first 3 minutes of baking so the crust can crisp directly on the hot surface.

Step 8: Finish with honey and herbs

In a small bowl, stir together the honey and fresh lemon juice. Drizzle half of the honey mixture over each hot pizza. Finish with chopped parsley or basil and a tiny pinch of flaky salt if desired. Let each pizza rest for 2 minutes before slicing so the cheese settles slightly.

Pro Tips

Use smoked scamorza if you can find it: It melts beautifully and has a firmer, deeper smoky flavor than many smoked mozzarellas.
Do not skip charring the radicchio: Raw radicchio can be quite sharp, while a quick sear softens the bitterness and adds roasted flavor.
Keep the sauce thin: This pizza is about balance. Too much tomato sauce can cover up the smoky cheese and make the dough soggy.
Let the oven get fully hot: A true 30-minute preheat gives the crust better lift, browning, and texture.
Drizzle honey after baking: Adding honey before baking can make the toppings too wet and may cause the sugars to darken too quickly.

Variations

Vegetarian version: Skip the pancetta and add 1/3 cup toasted walnuts or 1/4 cup sliced oil-cured olives for savory depth.
White pizza version: Omit the tomato sauce and spread each dough round with 2 tablespoons ricotta mixed with 1 teaspoon olive oil, a pinch of salt, and black pepper.
Spicy honey version: Warm the honey with 1/4 teaspoon red pepper flakes for 20 seconds, then stir in the lemon juice and drizzle over the baked pizza.

Storage & Make-Ahead

Pizza is best served right after baking, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 400 degrees F oven for 6 to 8 minutes, or in a dry skillet over medium-low heat for 4 to 5 minutes until the crust crisps again. Avoid microwaving if possible, as it softens the crust.

To make components ahead, char and slice the radicchio up to 1 day in advance, cook the pancetta up to 2 days in advance, and mix the tomato base up to 2 days in advance. Store each component separately in the refrigerator. Bring the dough to room temperature before stretching, and assemble the pizzas only when you are ready to bake.

Nutrition (per serving)