Pancetta & Arugula Polenta Pizzettes

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Chef's Table > pizza

Savory. Salty. Sweet. It'll satisfy all your cravings. Gruyère and mozzarella cheeses, salty pancetta, sweet fennel, sage and polenta...all anchored by earthy mushrooms.
Chrystal & Amir
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  • Serves 4
  • |
  • prep time: 10 minutes
  • |
  • cook time: 1 hour, 5 minutes
  • 1 medium head fennel, cut into chunks
  • 1½ cups Bertolli® Classico™ Olive Oil, divided
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 1 cup Bertolli® Vodka Sauce
  • 2 Tbsp. chopped fresh sage
  • 1 package (16 oz.) prepared polenta, cut into ½-in.-thick slices
  • 3 ounces arugula, coarsely chopped
  • ½ cup finely chopped pancetta
  • ½ cup finely chopped cremini mushrooms
  • 1 cup shredded Gruyère cheese (about 4 oz.)
  • 1 cup shredded mozzarella cheese (about 4 oz.)
1. Preheat the oven to 400°.

2. Arrange fennel in single layer on a baking sheet. Drizzle with 1 tablespoon Olive Oil, then season with salt and pepper. Roast 40 minutes or until fennel is tender golden; cool 5 minutes. Lower the oven to 350°.

3. Process fennel, Sauce and sage in a blender or food processor until smooth; set aside.

4. Heat remaining Olive Oil in a 12-inch skillet over medium heat and cook polenta, a few at a time, turning once, 12 minutes or until lightly browned. (Use more Olive Oil as needed.) Arrange on baking sheet lined with parchment paper or aluminum foil.

5. Evenly top polenta with Sauce mixture, arugula, pancetta, mushrooms and cheese. Bake 8 minutes or until cheese is melted and polenta is heated through.