Potato And Pancetta, Pizza
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
Yukon Gold Potatoes1 tsp
Salt3 cup
Corn Meal (for dusting)450 g
Pancetta (diced)450 g
Taleggio Cheese (sliced)1 cup
Grated Parmesan1
PepperDirections:
1
Watch how to make this recipe
2
Preheat oven to 450 degrees F Bring a large pot of water to a boil and add 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 place on a towel to dry and cool
5
Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices
6
Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy
7
Drain on a paper towel lined plate
8
Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick
9
Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven
10
Bake for 10 to 12 minutes until the potatoes start to brown
11
Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses
12
Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown
13
Remove the pizza from the oven and garnish with cracked black pepper and chopped basil
14
Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest
15
Cut and serve