| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 2 pizzas |
Ingredients
- 4 cups Yukon Gold potatoes
- 1 teaspoon salt
- 2 Store-bought pizza dough
- 2 tablespoons olive oil, plus some for brushing
- 1/2 cup flour for “bench flour”
- 3/4 cup corn meal for dusting
- 1 pound pancetta, diced
- 1 cup roasted red bell peppers, julienned
- 1/2 pound taleggio cheese, sliced
- 1/4 cup grated parmesan
- Pepper
- Basil for garnish
- Juice of 1/2 lime and zest of same
Instructions
- Preheat oven to 450 degrees F
- Bring a large pot of water to a boil and add 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 place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
- Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
- Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
- Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place 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. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 448 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 41 mg |
| Sodium | 689 mg |
| Serving Size | 1 of 12 servings |
| Calories | 448 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 41 mg |
| Sodium | 689 mg |
Reviews
Agree with other evals…skeptical. Tried it…Forget it!
This was delicious.
Made 4 pizzas per directions…for cocktail/summer party…cutting each into 2 in square pieces.
Not a sinngle piece left!
Thanks Guy!
This was delicious.
Made 4 pizzas per directions…for cocktail/summer party…cutting each into 2 in square pieces.
Not a sinngle piece left!
Thanks Guy!
I was so skeptical as I was making this. The olive oil wasn’t cooking right and was pooling everywhere, the potatoes didn’t “brown”…but OMG I was wrong! This was A-M-A-Z-I-N-G!!!! My husband said it was now his favorite pizza. Did a few things differently…only used one pizza dough. On the canister, it says to put in a 13×9 baking dish for a thicker crust. I did that with the last pizza made (a Rachel Ray recipe, and it turned out great. So I did that with this one. Seriously, delicious. I am a big pancetta fan! Just having returned from Italy, this pizza reminded me of the simple ingredients they use. I omitted the red bell pepper/added red onion slices. Read on Bobby Flays recipe to use lemon instead of lime and it was great! Grocery store didn’t have taleggio, so used fontina instead. The crust turned out thick and beautiful, the cheese melted smoothly over the toppings….seriously, one of the best pizzas I’ve ever had…restaurant or homemade!
Awesome Recipe! Love love love it! Will be making this over and over again.
My husband and I watched this episode today, and were inspired to run out, buy the ingredients and make this for dinner. Even though we went to a market that is usually good about carrying specialty items, we found it didn’t offer taleggio cheese. Upon suggestion from the “cheese expert,” we went with fontina.
The other bit of a question mark was the amount of pizza dough. The recipe calls for “2 pizza doughs” so I listened. It ended up quite thick. I think for the general size of a pizza stone, we probably would have been better off with one pizza dough. A measurement as to how many ounces of pizza dough would have been helpful.
But overall, it was a tasty pizza. Someone ahead of me in this forum mentioned using thick cut bacon instead of pancetta, but I think the pancetta was well worth it. Besides using fontina, which was good, the only other change we made to the recipe was to leave out the lime. We tried it on just a couple bites and weren’t impressed. And next time, I would dice the potatoes instead of slicing them.
The reason why we went with 4 stars instead of 5, is because while we think it is a good pizza we would make again sometime, we’re not ready to rank it among the best. Also, the recipe’s ingredient list adds up to a cost that I don’t think is quite worth it in the end.
I haven’t made this yet … altho it’s on my “to do” list … I would think the fontina cheese would work just fine. Any cheese that’s ooey, gooey, melty would work, I would think. One would have to go to a specialty cheese shop or a really nice grocery market to find the Taleggio as it’s not something one can find in the corner market! But worth it when you can find it.
This sounds like a really good breakfast pizza but I was wondering if you could use some other kind of cheese besides the teleggio since I have never seen it in any of our stores here. Maybe fontina would work? Any suggestions from someone who has had teleggio cheese? I will use thick slised bacon instead of pancetta too since it it so over priced in our local stores and really hard to find at times.