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Gorgonzola Fig Pancetta Pizza Recipe

Gorgonzola, fig and pancetta pizza

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Cooking time


  • 4 x 170g pizza dough balls
  • Semolina for rolling pizza dough
  • 6 tbsp extra virgin olive oil
  • 28 slices of pancetta
  • 1 cup of tomato sauce (whole peeled tomatoes blended with dried oregano, salt and pepper)
  • 6 tbsp chopped parsley
  • 120g shredded mozzarella
  • 180g gorgonzola dolce late
  • 6 figs
  • 6 tbsp apple balsamic
  • Sea salt and cracked black pepper
  • Handful of rocket leaves – washed and dried


  1. Roll out dough onto a bench sprinkled with semolina or flour with a rolling pin until you have a thin pizza dough. Prick with a fork all over the pizza base to stop air bubbles forming when cooking.
  2. Liberally apply some extra virgin olive oil to cover the base or you can spoon on tomato sauce over each base if you want it with a tomato base. Sprinkle the parsley, shredded mozzarella, pancetta and then the gorgonzola. Season with salt and pepper.
  3. Cook in a preheated oven (as hot as it goes) for about 5-10 minutes or until cooked and golden and crispy.
  4. Cut figs into slices and lay over the pizza with some rocket leaves and then drizzle apple balsamic over the pizza.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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