Potato And Pancetta Pizza Recipes

Steps:

• Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
• Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies
• Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve.

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of water to a boil over medium heat and stir in the salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and put on a towel to dry and cool. Once the potatoes are cool enough to handle, cut them into 1/4-inch slices.
• Meanwhile, cook the pancetta in a nonstick pan over medium heat until most of the fat has rendered out and they become crispy. Drain on a paper towel lined plate.
• Dust a flat work surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
• Arrange the sliced potatoes on top of the pizza dough so that the entire surface is covered. Sprinkle a pizza pan with cornmeal and put the pizza on the pan. Drizzle olive oil over the top of the potatoes and put in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
• Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Return the pizza to the oven and cook until all of the cheese has melted and the top of the pizza begins to brown, about 7 more minutes.
• Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
• Let the pizza sit for a couple of minutes before cutting. Drizzle with lime juice and sprinkle with lime zest. Cut and serve.

Steps:

• Put the potatoes and the 2 tsp. salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until just tender, about 4 minutes. Drain and let cool. In a fry pan over medium heat, fry the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Prepare a grill for indirect grilling over high heat. Preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F. Dust a wooden pizza peel with flour. Divide the pizza dough in half and form each half into a ball. Using your hands or a rolling pin, stretch or roll out 1 ball of dough into a 10-inch round. Lay the dough on the pizza peel. Using a spoon, spread 1 Tbs. of the olive oil evenly over the dough, leaving a 1/2-inch border on the edge. Sprinkle half of the cheese evenly over the dough. Arrange half of the potato slices on the cheese and sprinkle half of the pancetta on top. Using the pizza peel, carefully slide the pizza onto the preheated pizza stone. Cover the grill and cook for 3 to 5 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue to cook until the crust is golden brown, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a large cutting board and cover loosely with aluminum foil. Repeat with the remaining ingredients to make the second pizza. In a bowl, toss together the arugula, the remaining 1 Tbs. olive oil, salt and pepper. Scatter the arugula evenly over the pizzas. Cut into slices and serve immediately. Makes 2 pizzas; serves 4 to 6. Williams-Sonoma Kitchen.