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Tomato Cheese & Pancetta Savory Pie

A delicious Italian Savory Pie made with Fresh Tomatoes, Pancetta and Mozzarella Cheese. The perfect appetizer or make it a main dish and serve with a simple tossed salad.

savory pie with tomatoes pancetta and mozzarella on a wooden board

Savory Pie

The other day on the news I heard that Italy was named number two in the world for food. Can I honestly say that I am not surprised. If there is one thing I have learned there’s nothing like Italian Food.

And of course the Italian had to comment that Italy should be number one! 🙂 

My eldest daughter came back for a two week visit and as she says “I come home to sleep and eat, because there’s nothing like being back home and Mom’s cooking.

So naturally we had to discuss does food really taste different in Italy? 

tomato pancetta savory pie how to make topped with cheese, pancetta and tomatoes and baked My eldest daughter is convinced it does, and my youngest believes if you know how to cook it can taste just or almost as good as in Italy.

In my opinion I believe if you know where to buy your produce, and I say buying from a local market or even farmer makes a difference. Your food will taste good too.

So the best way to test this theory would be to make a Tomato, Pancetta and Mozzarella Savory Pie. 

What are the best Tomatoes for Baking?

I like to use firm but ripe Roma, Cherry or Grape Tomatoes. In the summer you can use pretty much any type of tomato, but in the wintertime these are the best.

baked tomato savory pie on a board

The Best Cheese for a Savory Pie?

Since this is an Italian Savory pie I would recommend using a firm mozzarella, if you use fresh it will be too watery unless you leave it to drain overnight in a sieve (refrigerated).

And be sure to slice or shred your own cheese. Shredded bagged cheese is the worst,  a covering of wax is added to the cheese so it doesn’t stick together, not very appetizing!

You could also use a creamy Fontal (Fontina) or Asiago. But be sure to use Pancetta rather than Bacon.

This Italian Pie makes the perfect appetizer although it is delicious also as a quick and easy dinner idea, just serve it with a simple side salad.

Any leftovers should be stored in the refrigerator and can be warmed in the oven to enjoy the next day.

pancetta savory pie on a white paper

What is the difference between Pancetta and Bacon?

Although both Bacon and Pancetta are made from pork bellies, bacon is brined and smoked whereas pancetta is seasoned with salt and a lot of pepper,.

It is then curled into a tight roll and wrapped in a casing to hold its shape. Unlike bacon, pancetta is cured but not smoked.

More Delicious Recipes with Pancetta

Pancetta and Mascarpone Pasta

Classic Carbonara

Cheesy Sauteed Mushroom Pancetta Pizza

So if in the middle of winter or during the summer you get the urge for an Italian Savory Pie I hope you give this a try and let me know how you like it. Buon Appetito!

a slice cut from the savory pie

How to Make Tomato Cheese & Pancetta Pie

baked tomato savory pie on a board

Italian Tomato Cheese & Pancetta Savory Pie

Rosemary Molloy
A delicious Italian Savory Pie made with Fresh Tomatoes, Pancetta and Mozzarella Cheese. The perfect appetizer or main dish.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Italian
Servings 6
Calories 269 kcal


  • 1 pre made pie crust
  • 3/4 cup chopped pancetta (75 grams)
  • 6-7 ounces thinly sliced firm mozzarella (200 grams)
  • 16 ripe firm small roma, cherry or grape tomatoes (more if needed)
  • 1 tablespoon butter melted
  • 1 1/2 teaspoons oregano
  • 1 teaspoon basil
  • 1/4 teaspoon salt
  • 1 - 1 1/4 tablespoons olive oil for drizzling


  • Pre-heat oven to 375 degrees (190 celsius), lightly grease a medium sized pizza pan or spring form pie plate 8-9 inches (22cm).
  • Spread the pie pastry on prepared pan then brush the pastry with the melted butter, top with the thinly sliced mozzarella, sprinkle with the cubed pancetta and finally top with the halved grape or cherry tomatoes or sliced Roma tomatoes, sprinkle with salt, oregano and basil, and drizzle with olive oil. Bake in pre-heated over for approximately 30-35 minutes. Let sit 5 minutes before cutting.  Enjoy!


Calories: 269kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 427mg | Potassium: 447mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1635IU | Vitamin C: 22.7mg | Calcium: 173mg | Iron: 1.5mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


 Republished from July 31, 2014.


  1. The taste of this pie was delicious, but, it was extremely watery. The recipe calls for 16 tomatoes and looking at the pictures 16 tomatoes wee definitely not used. I think if I had stuck with the picture rather than the actual ingredients it would of come out better. There was so much liquid in it that it really ruined it. I may try it again by letting the tomatoes release their liquid first or use a lot less of them.

    1. Hi Pamela, it was probably because your tomatoes weren’t firm, too mushy. And yes it was cherry or grape tomatoes which are much smaller than regular tomatoes. Hope that helps.

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