October 21, 2025

Polish Mountain Cheese & Cranberry Jam Pizza

This pizza brings together smoky, creamy, and tangy flavours inspired by the Polish mountains. The star of the show is oscypek, a traditional smoked sheep’s cheese from the Tatra region, paired with Polish bacon (boczek) and a touch of homemade cranberry jam for contrast.

The result is a beautifully balanced pizza, the smokiness of oscypek and boczek meets the sweet tartness of cranberry, all resting on a crisp base with gooey low-moisture mozzarella. Finished with a drizzle of extra virgin olive oil and a sprinkle of dried parsley, this one’s rich, rustic, and absolutely packed with character.

We baked this pizza in our home oven using a pizza steel and a 48-hour cold-fermented dough, resulting in a beautifully developed crust with exceptional flavour and texture.

Polish-inspired homemade pizza topped with smoked oscypek cheese, crispy boczek bacon, and cranberry jam on a golden crust, finished with dried parsley and extra virgin olive oil. Baked in a home oven on baking steel.

Polish Mountain Cheese & Cranberry Jam Pizza

A bold, flavourful pizza inspired by the mountains of southern Poland. Combining oscypek (Polish smoked sheep’s cheese), boczek (smoked Polish bacon), and homemade cranberry jam, this pie delivers an irresistible balance of smoky, savoury, and sweet notes.

To make this pizza, you’ll need a few basic ingredients and a little time to prep your dough and toppings. Follow our step-by-step instructions and you'll be indulging in a slice in no time. Bon appétit! And don't forget to check out some of our other pizza recipes for inspiration for your next pizza making day!

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Servings people

Equipment

Pizza Steel, or Stone
1 Pizza Peel
1 wooden chopping board or peel for prep and serving

Ingredients

1 pizza dough ball
Polish bacon (boczek)
Low moisture mozzarella cheese
Polish smoked mountain cheese (oscypek)
Cranberry jam
Extra virgin olive oil
Dried parsley

Instructions

Prepare Dough:
Follow any of our dough recipes.
For this particular bake, we used our cold fermentation dough recipe, opting for a 48 hour fermentation period.
You will need to prepare the dough at least 24 hours ahead of time.
Prepare Cheese:
Grate or tear tear the low moisture mozzarella cheese into medium-sized pieces.
Slice or tear the oscypek cheese into small bite-sized pieces for even melting and balanced flavour.
Set both aside for assembly.
Prepare Bacon:
Slice the Polish bacon (boczek) into thin – medium sized strips. Set aside for assembly.
Preheat Oven:
Home oven with Baking Steel or pizza stone:
Place the baking steel or stone in the centre of your oven and preheat to the highest temperature for at least 30 minutes.
Prepare Base:
On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
Assemble Pizza:
Layer low moisture mozzarella, spacing evenly across dough.
Add strips of Polish bacon (boczek), followed by small pieces of oscypek cheese.
Finish with small spoonfuls of cranberry jam dotted evenly across the surface.
Bake Your Pizza:
Home oven with Baking Steel or pizza stone:
Launch the pizza into the oven and onto the baking steel or pizza stone.
Bake time should be around 7-10 minutes, or until the crust is puffed and golden, the cheese is melted and bubbling.
Serving:
Once baked, transfer the pizza to a cutting board or tray. Sprinkle with dried parsley and finish with a drizzle of extra virgin olive oil. Leave to cool slightly before slicing.
Enjoy your Polish Mountain Cheese & Cranberry Pizza – a perfect blend of smoky, savoury, and sweet flavours straight from the heart of the Polish mountains.