Recipe courtesy of Barbuzzo Mediterranean Kitchen & Bar

Lardo Pizza

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 2 servings
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Secret Sauce:

4 tablespoons heavy cream 

3 ounces fresh mozzarella, small dice 

1 tablespoon caciocavallo cheese, grated 

1/4 teaspoon kosher salt 

1/8 teaspoon fresh cracked black pepper 


One 12- to 14-inch premade pizza crust or thawed frozen dough 

All-purpose flour, for dusting

1 ounce Taleggio cheese, rind removed 

1/8 cup roasted maitake or other mushrooms 

1/8 cup braised, sliced artichoke hearts with stem or canned artichokes

1/2 ounce lardo, sliced paper thin 

1/4 teaspoon kosher salt 

1/8 teaspoon fresh cracked black pepper 

1 teaspoon fresh thyme leaves 


Special equipment:
pizza stone, pizza peel
  1. For the sauce: Mix together the heavy cream, mozzarella, caciocavallo, salt and pepper.
  2. For the pizza: Preheat the oven to 500 degrees F with a pizza stone on the lowest shelf.
  3. Lightly dust a pizza peel with flour and slide the pizza crust onto the peel.
  4. Spoon the 1/4 to 1/2 cup of the secret sauce into the center of the crust and spread it evenly using the back of a spoon, allowing 2 inches of the outer crust to remain unsauced. Break off small pieces of Taleggio using your fingers and dot all over the pizza. Add the roasted mushrooms, artichoke slices and lardo. Sprinkle with the salt and pepper.
  5. Slide the pizza onto the pizza stone and bake until crisp and you see charred bubbles, 8 minutes. Remove with the peel and slide onto a pizza tray. Cut into 4 pieces using a pizza cutter, sprinkle on the thyme and serve.