Potato and Pancetta Pizza
You just found the perfect brunch pizza for an elevated experience that goes beyond the expected. These may feel like slightly unusual toppings for a pizza, but they are familiar flavor combinations you know and love, making this recipe a must try. Crisped COLUMBUS® Pancetta stands in for bacon as a winning match for sliced Yukon Gold potatoes, only made more delicious by the addition of creamy alfredo sauce. Top with fresh, sliced green onions and sour cream to finish. Potato and Pancetta Pizza will win over your guests when entertaining and enter the regular recipe rotation in your home, thanks to its easy preparation and quick bake time.
Ingredients
- 4
small Yukon Gold potatoes
- 1 tablespoon
olive oil
-
Kosher salt and freshly ground pepper, to taste
- 1 pound
pizza dough, divided into 2 balls, at room temperature
- 1 cup
refrigerated alfredo sauce, divided
- 1 cup
shredded mozzarella cheese, divided
- 1
(5-ounce) package COLUMBUS® Diced Pancetta, crisply cooked
-
Sliced green onions and sour cream for serving, if desired
Directions
Heat pizza stone in oven to 500° F.
Thinly slice potatoes with a mandolin. Place in large microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 3 to 4 minutes, or until tender. Uncover. Add olive oil, and salt and pepper to taste. Toss until fully coated.
Stretch one dough ball on lightly floured pizza peel. Top with 1/2 cup alfredo sauce, 1/2 cup mozzarella cheese, half of the potatoes and half of the pancetta. Transfer to pizza stone.
Bake 10 to 15 minutes, or until crust is golden brown and cheese is melted. Sprinkle with green onions, if desired. Repeat with remaining ingredients to make 2 pizzas. Serve with sour cream, if desired.