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Nectarine, ricotta and pancetta pizza

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  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free
  • High in dietary fibre
  • High in protein

You won’t believe how easy this impressive pizza is to make. Bursting with flavour from nectarine, ricotta and crispy pancetta, you’ll be going back for more.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + Cooling time


  • 8 pancetta slices
  • 2 x 250g pkts fresh pizza dough, at room temperature
  • 200g smooth ricotta
  • 2 yellow nectarines, stoned, cut into wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 120g baby rocket leaves
  • 1/2 cup basil leaves
  • 2 tbs balsamic vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Line 2 large baking trays with baking paper. Heat a large frying pan over high heat. Add the pancetta and cook for 1 min each side or until just golden. Transfer to a plate lined with paper towel. Cool slightly. Break into large pieces.
  2. Step 2

    Roll out 1 dough portion on a lightly floured work surface to a 25cm disc. Place on 1 lined tray. Repeat with the remaining dough and tray.
  3. Step 3

    Spread each pizza base evenly with ricotta. Season. Top with nectarine and pancetta. Drizzle with a little oil. Bake, swapping the trays halfway through cooking, for 15 mins or until the bases are crisp and golden.
  4. Step 4

    Sprinkle the pizzas with rocket and basil. Drizzle with vinegar and the remaining oil. Season. Cut into wedges to serve.

Nutrition Information


Energy: 3587kJ/858 Cals (41%)

Protein: 77g (154%)

Fat: 35g (50%)

Sat fat: 10g (42%)

Carb: 38g (12%)

Sugar: 15g (17%)

Fibre: 15g (50%)

Sodium: 1622mg (81%)