Potato And Pancetta Pizza Recipes

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POTATO AND PANCETTA PIZZA



Potato and Pancetta Pizza image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 2 pizzas

Number Of Ingredients 14

1 teaspoon salt
4 cups Yukon gold potatoes
1 pound pancetta, diced
1/2 cup all-purpose flour, for work surface
2 store-bought pizza doughs
2 tablespoons olive oil, plus more for brushing
3/4 cup cornmeal, for dusting
1 cup julienned roasted red bell peppers
Pinch red pepper flakes
1/2 pound taleggio cheese, sliced
1/4 cup grated Parmesan
Freshly ground black pepper
Chopped basil leaves, for garnish
1/2 lime, zested and juiced

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring a large pot of water to a boil over medium heat and stir in the 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 put on a towel to dry and cool. Once the potatoes are cool enough to handle, cut them into 1/4-inch slices.
  • Meanwhile, cook the pancetta in a nonstick pan over medium heat until most of the fat has rendered out and they become crispy. Drain on a paper towel lined plate.
  • Dust a flat work surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
  • Arrange the sliced potatoes on top of the pizza dough so that the entire surface is covered. Sprinkle a pizza pan with cornmeal and put the pizza on the pan. Drizzle olive oil over the top of the potatoes and put 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. Return the pizza to the oven and cook until all of the cheese has melted and the top of the pizza begins to brown, about 7 more minutes.
  • 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.

CARAMELIZED ONION AND CRISPY PANCETTA PIZZA



Caramelized Onion and Crispy Pancetta Pizza image

Use Pillsbury™ Thin Crust Pizza Crust to save time for this delicious pizza that can be on the table in only 35 minutes. Toppings include crisp pancetta, caramelized onions, fontina cheese and Monterey jack cheese.

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2 1/2 teaspoons olive oil
8 oz pancetta (Italian-style bacon) or Canadian bacon, chopped
2 medium onions, chopped (1 cup)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, if desired
1/2 teaspoon white pepper
3/4 cup shredded fontina cheese (3 oz)
4 oz Monterey Jack cheese, shredded
Cracked black pepper

Steps:

  • Heat oven to 475°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • In large nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat; stir in pancetta. Cook and stir 2 minutes or until pancetta is crisp.
  • Stir in onions, thyme, salt, and pepper; cook and stir over medium-low heat 20 minutes or until onions are browned, stirring frequently.
  • Brush dough with the remaining 1 1/2 teaspoons olive oil; top with half of onion mixture, to within 1/2 inch of edges. Sprinkle cheeses over pizza and top with remaining onion mixture.
  • Bake 8 to 10 minutes or until crust is crisp and cheese in center is melted. Sprinkle with black pepper.

Nutrition Facts : ServingSize 1 Serving

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