Bacio e Amore Inspired Pizza – Created by Wilhelm Rodriguez

Bacio e Amore is an award-winning non-traditional inspired pizza by Wilhelm Rogrequez, featuring orange-infused crème fraîche, a Bacio provolone cheese blend, pancetta, guanciale, and house-made peach jam. Finished with arugula, Peppadew peppers, goat cheese, and a citrus mist, this bold artisan pizza delivers a perfect balance of sweet, savory, and bright flavors in every bite.

Featured Cheeses: Provolone & Part Skim Blend, Whole Milk Cheese, Sharp Provolone & Whole Milk Blend

Total Time: 25 minutes

Servings: 6 Slices

Ingredients

12" pizza dough (8–10 oz)
⅓ cup crème fraîche
1 tsp orange zest
½ tsp poppy seeds
¾ cup Bacio Provolone & Part Skim Blend cheese
2 oz pancetta, thinly sliced
1 oz guanciale, thinly sliced
2 tbsp peach jam
1/2 cup fresh arugula
1/4 cup red Peppadew peppers, sliced
1/4 cup yellow Peppadew peppers, sliced
¼ cup goat cheese crumbles
¼ tsp black lava sea salt (to finish)
1 tbsp orange juice (for mist)
¼ tsp orange zest (for mist)
Pinch (≈1/16 tsp) Ajinomoto (MSG) (for mist)

Orange mist
orange juice + orange zest + tiny pinch Ajinomoto

Instructions

Stretch dough to a 12” round.
Spread a thin layer of orange crème fraîche
Add orange zest and poppy seeds
Sprinkle ¾ cup Bacio Provolone & Part Skim Blend cheese evenly
Distribute pancetta + guanciale
Add small dollops of peach jam across the pizza
Scatter red and yellow Peppadew peppers evenly
Bake at 500 degrees for 8-12 min
Remove from oven
Finish with: Goat Cheese, fresh arugula, lightly mist with orange + Ajinomoto mixture, and spnkle with black lava salt
cut and serve