You are here: Home » Recipes » Sophia Pizza of Potatoes, Pancetta and Rosemary Sophia Pizza of Potatoes, Pancetta and Rosemary Recipe by Idaho Potato Commission Yield 10 to 12 servings Serve this pizza topped with potatoes, pancetta and rosemary for a nice change of pace. Idaho Potato Commission PrintEmail Ingredients 1 pound Idaho potatoes, peeled, very thinly sliced3 tablespoons extra virgin olive oil1 1/2 tablespoons rosemary, fresh, minced1/2 teaspoon salt1/4 teaspoon freshly ground black pepper, as needed3 ounces pancetta, 1/2-inch dice2 1/4 pounds pizza dough1 1/4 cups Pecorino Sardo cheese, shreeded Instructions One hour prior to baking, place a pizza stone on the lowest shelf of a 550F oven. Toss potatoes with olive oil, rosemary, salt and pepper and reserve. Saute pancetta until it releases some fat and just begins to get crispy. Remove, drain off fat and reserve. 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.