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white stuffed roman pizza with pork, rabe and garlic cream sauce

  • Author: Mortadella Head
  • Total Time: 58 minutes
  • Yield: 1 pizza tray 1x


A loaded sandwich? Topped with an entire pizza?! To some, this may seem a bit over the top, but we nearly guarantee that it’ll make its way into your dinner rotation.



¼ lb sliced provolone cheese
2 cups grated mozzarella cheese
½ cup fresh mozzarella cheese
1 cup fresh tomatoes marinated in olive oil, salt, pepper, and basil
½ cup grated Pecorino Romano cheese
3 cups slow cooked pork
Broccoli rabe
12 cups garlic cream sauce
2 tbsp olive oil
1 tbsp fresh garlic


  • Cut your Roman pizza Bianca in half.
  • Layer the bottom half of the dough with provolone cheese.
  • Once the bottom is layered, spread pork all over the provolone.
  • Top porchetta with rabe and grated Pecorino Romano cheese.
  • Cover the ingredients with the top half of the dough. Spread garlic cream sauce over the top.
  • Dot cream sauce with garlic and marinated tomatoes. Top with more mozzarella pizza cheese.
  • Bake in the oven at 400 degrees for 18 minutes, or until the cheese is golden brown.
  • Take the pizza out after 10 minutes and layer on some fresh mozzarella.
  • Enjoy!
  • Prep Time: 40
  • Cook Time: 18
  • Category: Stuffed Pizza
  • Method: Baking