Sophia Pizza of Potatoes, Pancetta and Rosemary

Idaho Potato Commission
  • Yield: 10 to 12 servings


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