Potato and pancetta pizza
What could be more savory than seasoned potatoes on top of pizza? Sacramento chef Fabrizio Cercatore shows you how to top your next pie with Yukon Gold.
Chef/co-owner Fabrizio CercatoreHot Italian
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2 to 4 medium Yukon Gold potatoes, cut in wedges
4 cloves garlic, left in skins
1/4 tbsp. chopped fresh rosemary leaves
1 1/2 tbsp. extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
1 store-bought or homemade 12-inch pizza crust
4 oz. mozzarella cheese
1/2 oz. Crescenza cheese (can substitute with burrata cheese or any soft, fresh cow's milk cheese)
2 oz. pancetta
1 oz. cooked Yukon Gold potatoes (see recipe above)
Rosemary oil, to drizzle
For potatoes: Preheat oven to 425 degrees. Toss potatoes, garlic and rosemary with oil, salt and pepper on a baking sheet. Arrange potatoes cut-side down and roast until fork-tender, 20 to 25 minutes.
For pizza: Preheat oven to 425 degrees. Add cheeses, pancetta and potatoes evenly over stretched dough/homemade pizza crust. Bake for 10 to 15 minutes, or until crust is golden brown and cheese is bubbly. Drizzle rosemary oil over finished pizza. Slice and enjoy.