Sophia Pizza of Potatoes, Pancetta and Rosemary

  • Yield 10 to 12 servings

Serve this pizza topped with potatoes, pancetta and rosemary for a nice change of pace.

Idaho Potato Commission


1 pound Idaho potatoes, peeled, very thinly sliced
3 tablespoons extra virgin olive oil
1 1/2 tablespoons rosemary, fresh, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, as needed
3 ounces pancetta, 1/2-inch dice
2 1/4 pounds pizza dough
1 1/4 cups Pecorino Sardo cheese, shreeded


  1. One hour prior to baking, place a pizza stone on the lowest shelf of a 550F oven.
  2. Toss potatoes with olive oil, rosemary, salt and pepper and reserve.
  3. Saute pancetta until it releases some fat and just begins to get crispy. Remove, drain off fat and reserve.
  4. On a floured peel, form dough into four 9-inch circles. Cover with barely overlapping potato slices. Divide pancetta between all pizzas, strewing all over surface. Bake until done, top with cheese and serve.

–Cathy Whims, Executive Chef-Owner, Nostrana, Portland, Ore.




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