Potato and Pancetta Pizza
Makes 3 medium pizzas
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500g/4 cups white bread flour
- 2 tsp salt
- 7g/2 tsp active dry yeast
- 1/2 tbsp sugar
- 2 tbsp olive oil
- 325 ml/1 1/3 cups lukewarm water
- 3 tbsp olive oil
- 8 pancetta strips/thick cut bacon (cooked)
- 3 medium potatoes (boiled and sliced)
- 2 rosemary sprig (leaves chopped)
- 250g/8 oz fresh mozzarella
- 125g/1/2 cup smoked Gouda or smoked Cheddar (grated)
Instructions
- 1
In a bowl mix sugar, yeast, olive oil and lukewarm water and let the yeast work its magic for about 5 minutes.
- 2
Sift together flour and salt and empty the mixture in the food processor or a stand mixer, add the wet ingredients to the flour mixture and pulse it until the dough comes together.
- 3
Remove the dough from the food processor into a large bowl, cover it with a tea towel and let it rise somewhere warm for 2 hours. (You can easily make it by hand if you don’t own the machines but they make this task a snap.)
- 4
Once the dough is doubled in size remove the bowl on a flour dusted surface and knead it a bit. Divide the dough into 3 equal sized balls.
- 5
While your dough is rising prepare the toppings by boiling unpeeled potatoes and cooking the pancetta or bacon.
- 6
When potatoes are cool enough to handle peel them and slice into 1/4" rounds. Cut pancetta into strips and set both potatoes and pancetta aside.
- 7
Preheat your oven to 500F/300C or as high as it could go. If using pizza stone make sure it is preheating in the oven as well.
- 8
Stretch out your pizza dough until it is quite thin in the middle and slightly thicker around the edges and place it on a sheet of parchment paper, that's been oiled or sprinkled with semolina or corn flour.
- 9
Spread 1 tbsp of olive oil on each pizza crust, then spread potato rounds and sprinkle with chopped rosemary, pancetta strips, mozzarella and smoked Gouda or Cheddar.
- 10
Transfer the pizza on parchment paper on the pizza stone. Bake in it the preheated oven for 8-10 minutes. Don't wait longer than that or pizza will turn crunchy instead of soft and pliable.
- 11
Repeat with the remaining 2 pizzas.