Potato and Pancetta Pizza

5 from 3 votes

Makes 3 medium pizzas

Prep Time30

Cook Time30

Proving Time2

Total Time3

Course: Main

Cuisine: Italian

Keyword: potato pizza

Servings:

In a bowl mix sugar, yeast, olive oil and lukewarm water and let the yeast work its magic for about 5 minutes.
Sift together flour and salt and empty the mixture in a food processor or stand mixer, add the wet ingredients to the flour mixture and pulse it until the dough comes together.
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.)
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.

While your dough is rising prepare the toppings by boiling unpeeled potatoes and cooking the pancetta or bacon.
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.

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.
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.
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.
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.
Repeat with the remaining 2 pizzas.