Pancetta, Date, and Manchego Pizza

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 18 minutes
Total Time: 58 minutes

Quick Ingredients

1 pound pizza dough, rested at room temperature
2 tablespoons all-purpose flour, for dusting
1 tablespoon semolina flour or fine cornmeal, for the peel or pan
2 tablespoons extra-virgin olive oil, divided
1 small garlic clove, finely grated
4 ounces diced pancetta
5 large Medjool dates, pitted and chopped, about 3 ounces
6 ounces low-moisture mozzarella, shredded or torn
3 ounces Manchego cheese, coarsely grated or shaved, divided
1 teaspoon finely chopped fresh rosemary, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional

Do This

1. Heat the oven to 500°F with a pizza stone, steel, or inverted sheet pan inside for 30 minutes.
2. Rest the dough at room temperature while the oven heats.
3. Crisp the pancetta in a skillet for 6 minutes, then drain on a paper towel-lined plate.
4. Mix 1 tablespoon olive oil with the grated garlic; chop the dates and prepare the cheeses.
5. Stretch the dough to a 12-inch round and brush with the garlic oil.
6. Top with mozzarella, 2 ounces Manchego, pancetta, dates, 1/2 teaspoon rosemary, black pepper, and red pepper flakes.
7. Bake for 12 minutes, then finish with the remaining Manchego, remaining rosemary, and 1 tablespoon olive oil.

Why You’ll Love This Recipe

Sweet, salty, and savory in every bite: Chewy Medjool dates balance the crisp pancetta beautifully.
Big flavor without complicated prep: A simple garlic-olive oil base lets the toppings shine.
Great cheese contrast: Mozzarella melts into creamy stretches while Manchego adds a nutty, slightly sharp finish.
Restaurant-style at home: A very hot oven gives you browned edges, bubbly cheese, and a crisp-bottomed crust.

Grocery List

Produce: 1 small garlic clove, fresh rosemary
Dairy: Low-moisture mozzarella, Manchego cheese
Meat: Diced pancetta
Pantry: Pizza dough, all-purpose flour, semolina flour or fine cornmeal, extra-virgin olive oil, Medjool dates, black pepper, crushed red pepper flakes

Full Ingredients

For the Dough and Base

1 pound pizza dough, homemade or store-bought, rested at room temperature for 30 minutes
2 tablespoons all-purpose flour, for dusting the work surface
1 tablespoon semolina flour or fine cornmeal, for dusting the pizza peel or baking sheet
1 tablespoon extra-virgin olive oil, for the garlic oil base
1 small garlic clove, finely grated or minced

For the Toppings

4 ounces diced pancetta, cut into 1/4-inch pieces if not already diced
5 large Medjool dates, about 3 ounces total, pitted and chopped into 1/4-inch pieces
6 ounces low-moisture mozzarella, shredded or torn into small pieces
3 ounces Manchego cheese, coarsely grated or shaved, divided
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional

For the Rosemary Finish

1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh rosemary
Remaining 1 ounce Manchego cheese, reserved from the amount above

Pancetta, Date, and Manchego Pizza – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and rest the dough

Place a pizza stone, pizza steel, or an inverted heavy rimmed baking sheet on the center rack of the oven. Heat the oven to 500°F for 30 minutes. This high heat helps the crust brown quickly and keeps the toppings from overcooking.

While the oven heats, set the pizza dough on the counter at room temperature for 30 minutes. Keep it covered with a clean kitchen towel or a lightly oiled piece of plastic wrap so the surface does not dry out. Room-temperature dough is much easier to stretch and less likely to spring back.

Step 2: Crisp the pancetta

Place the diced pancetta in a dry skillet over medium heat. Cook for 6 minutes, stirring every minute, until the pancetta is browned at the edges and the fat has rendered. It should look crisp but not hard or burnt.

Transfer the pancetta to a paper towel-lined plate and let it drain while you prepare the rest of the toppings. If there is a lot of rendered fat in the skillet, save 1 teaspoon for brushing the crust if you like a richer, more savory edge, or discard it.

Step 3: Prepare the dates, cheeses, and garlic oil

In a small bowl, stir together 1 tablespoon extra-virgin olive oil and the finely grated garlic. Set it aside for a few minutes so the garlic can flavor the oil.

Pit and chop the Medjool dates into small 1/4-inch pieces. If the pieces stick together, gently separate them with your fingers so they scatter evenly over the pizza. Shred or tear the mozzarella, then grate or shave the Manchego. Reserve 1 ounce of the Manchego for finishing the pizza after it comes out of the oven.

Step 4: Stretch the pizza dough

Lightly dust a clean work surface with 2 tablespoons all-purpose flour. Place the dough on the flour and press it into a flat disk with your fingertips, leaving a slightly thicker border around the edge for the crust.

Gently stretch the dough into a 12-inch round. If it keeps shrinking back, let it rest for 5 minutes, then continue stretching. Dust a pizza peel, flat baking sheet, or piece of parchment paper with 1 tablespoon semolina flour or fine cornmeal, then transfer the stretched dough onto it.

Step 5: Add the toppings

Brush the garlic oil evenly over the dough, leaving a 1/2-inch border around the edge. Add the mozzarella first, spreading it evenly so it melts into a creamy base.

Sprinkle 2 ounces of the Manchego over the mozzarella. Scatter the crisped pancetta and chopped dates evenly over the cheese. Finish the unbaked pizza with 1/2 teaspoon chopped rosemary, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes if using.

Step 6: Bake until browned and bubbling

Carefully slide the pizza onto the hot stone, steel, or inverted sheet pan. Bake at 500°F for 12 minutes, rotating the pizza after 7 minutes if one side is browning faster than the other.

The pizza is ready when the crust is puffed and deeply golden in spots, the mozzarella is melted and bubbling, the dates look softened at the edges, and the pancetta is crisp. If your oven runs hot, begin checking at 10 minutes; if using a thick sheet pan, it may need the full 12 minutes.

Step 7: Finish with Manchego, rosemary, and olive oil

Transfer the pizza to a cutting board and immediately sprinkle the reserved 1 ounce Manchego over the hot surface. Add the remaining 1/2 teaspoon chopped rosemary and drizzle with 1 tablespoon extra-virgin olive oil.

Let the pizza rest for 2 minutes before slicing. This brief rest helps the cheese settle slightly, so each slice holds together while still staying melty and warm.

Pro Tips

Use low-moisture mozzarella: Fresh mozzarella releases more water and can make the center of the pizza soft.
Do not overload the dates: Small, evenly scattered pieces give you sweet bites without making the pizza taste dessert-like.
Preheat the baking surface well: A hot stone, steel, or sheet pan is the easiest way to get a crisp underside in a home oven.
Add some Manchego after baking: The reserved cheese softens from the heat and keeps its nutty, salty character.
Chop rosemary finely: Large rosemary needles can taste woody; finely chopped rosemary gives a fragrant finish.

Variations

Fig and pancetta pizza: Replace the dates with 1/3 cup chopped dried figs for a slightly earthier sweetness.
Spicy honey finish: Stir 1 teaspoon honey with 1/8 teaspoon crushed red pepper flakes and drizzle it over the pizza after baking.
Greens on top: Add 1 cup lightly packed baby arugula after baking for a peppery, fresh contrast to the rich cheese and pancetta.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat slices on a dry skillet over medium-low heat for 4 minutes, then cover the skillet for 1 minute to warm the cheese. You can also reheat on a baking sheet at 375°F for 8 minutes. Avoid microwaving if possible, as it softens the crust.

To prep ahead, crisp the pancetta, chop the dates, grate the Manchego, and shred the mozzarella up to 1 day in advance. Store each component separately in the refrigerator. Bring the dough to room temperature for 30 minutes before stretching, and assemble the pizza just before baking for the best texture.

Nutrition (per serving)