of Thinly Sliced Potatoes, Pancetta, Rosemary, Olive Oil
Recipe courtesy of the Idaho Potato Commission.
3 to 3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 1/4 cups water, lukewarm
3 tablespoons extra virgin olive oil, plus more as needed
1 pound Idaho® potatoes, peeled, very thinly sliced
3 tablespoons extra virgin olive oil
1 1/2 tablespoons rosemary, fresh, minced
Salt and freshly ground black pepper, as needed
3 ounces pancetta, 1/2-inch dice
All-purpose flour, as needed
1 1/4 cups shredded Pecorino Sardo
- For Pizza Dough: Combine flour, salt and yeast in bowl of a standing mixer. Add water and olive oil and mix with dough attachment until just blended. Switch to a dough hook and knead at medium/low speed for about 5 minutes*, or until dough cleans sides of bowl and gathers smoothly around dough hook. Remove dough to a lightly floured board and knead by hand about 1 minute or less to bring together. Place dough in a lightly oiled bowl, turn to coat dough with oil, cover with plastic wrap and ferment until doubled in bulk, about 60 to 90 minutes.
- Turn dough onto a lightly floured board with dough scraper and divide into quarters. Form each quarter into a ball, trying not to deflate too much. Place balls apart on a floured tray and dust tops with flour. Cover with plastic and proof until doubled in size, about 1 hour. (Makes 2 1/4 pounds)
- One hour prior to baking, place a pizza stone on the lowest shelf of a 550°F (287.7°C) oven.
- Toss potatoes with olive oil, rosemary, salt and pepper and reserve.
- Sauté pancetta until it releases some fat and just begins to get crispy. Remove, drain off fat and reserve.
- On a floured peel, form dough into 4 (9-inch) circles. Cover with barely overlapping potato slices. Divide pancetta between all pizzas, strewing dice all over surface.
- Bake until done, top with cheese and serve.
Makes 8 servings.
*Note: Dough can be mixed in a bowl and kneaded by hand for about 10 minutes until smooth.
Recipe and photograph courtesy of the Idaho Potato Commission.