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Pizza with Potatoes and Pancetta

This pizza with potatoes and pancetta is made with just a few ingredients and is sure to please a crowd. Bonus: it’s super easy to make!
Course Main Course
Type Pizza
Prep Time 15 minutes
Cook Time 15 minutes
Inactive Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 275 kcal

What You'll Need

  • ½ lb pizza dough I used a whole wheat crust
  • ½ lb yukon gold potatoes
  • 4 ounces pancetta diced
  • 2 tablespoons grated parmesan cheese
  • 1 shallot thinly sliced
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • Black pepper

What to Do

Prep the Potatoes

  1. Using a sharp knife or mandolin, thinly slice your potatoes about ⅛” thick. Place the slides in a bowl and cover them with 1-2” of cool water. Soak for about 1 hour, until the slices are pliable.
  2. Drain the potatoes, then dry completely with clean dish towels, pressing out as much excess moisture as possible.

Prep the Pancetta

  1. Add the diced pancetta to a cold pan, then heat over medium low heat until the fat is rendered and the pancetta is crispy, about 6-8 minutes.
  2. Using a slotted spoon, remove the pancetta from the pan and drain on a paper towel lined plate.
  3. Reserve the rendered fat and allow to cool slightly.

Assemble the Pizza

  1. Preheat the oven to 475ºF.
  2. In a large bowl, toss the potato slices, pancetta, parmesan cheese, shallot and thyme with 1 tablespoon of the rendered pancetta fat. Season with black pepper.
  3. Brush a pizza stone or sheet pan with the rendered pancetta fat. Stretch the dough to your desired size and thickness.
  4. Spread the potato mixture over the pizza dough in an even layer.
  5. Bake the pizza until the crust is fully cooked and the edges of the potatoes are slightly crisp. Times will vary based on the thickness of your crust, but took about 15 minutes for my thin crust version.
  6. Slice and enjoy!