Potato And Pancetta Pizza
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Salt4 cups
Yukon Gold Potatoes450 g
Pancetta (diced)3 cup
Cornmeal (for dusting)1 pinch
Red Pepper Flake450 g
Taleggio Cheese (sliced)1 cup
Grated ParmesanDirections:
1
Preheat the oven to 450 degrees F
2
Bring a large pot of water to a boil over medium heat and stir in the salt
3
Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes
4
Remove the potatoes from the water and put on a towel to dry and cool
5
Once the potatoes are cool enough to handle, cut them into 1/4-inch slices
6
Meanwhile, cook the pancetta in a nonstick pan over medium heat until most of the fat has rendered out and they become crispy
7
Drain on a paper towel lined plate
8
Dust a flat work surface with flour and roll out the pizza dough until it is 1/4 of an inch thick
9
Arrange the sliced potatoes on top of the pizza dough so that the entire surface is covered
10
Sprinkle a pizza pan with cornmeal and put the pizza on the pan
11
Drizzle olive oil over the top of the potatoes and put in the oven
12
Bake for 10 to 12 minutes until the potatoes start to brown
13
Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses
14
Return the pizza to the oven and cook until all of the cheese has melted and the top of the pizza begins to brown, about 7 more minutes
15
Remove the pizza from the oven and garnish with cracked black pepper and chopped basil
16
Let the pizza sit for a couple of minutes before cutting
17
Drizzle with lime juice and sprinkle with lime zest
18
Cut and serve