Pancetta and Potato Pizza


 • 12 Grams Fresh Yeast
• Pinch Sugar
• 1 & 1/3 Cups Warm water
• 1/2 Cup Olive oil
• 500g Unbleached flour
• 11/2 tsp Salt
• 2 Kipfler potatoes cooked, peeled & sliced
• 75g Provolone cheese grated
• 100g Tallegio cheese
• 1 Sprig rosemary
• 4 Slices pancetta
• 1/2 Cup wild rocket
• Olive oil
• Salt, pepper 


Pizza Base

Step 1
Stir the yeast and sugar together into water, sprinkle with a little flour and let stand until foamy, about 5 minutes.
Stir in the oil.

Step 2
Mix the flour and salt and stir into the yeast mixture beating together until smooth.
Knead on medium speed until soft and satiny approx 3 minutes.
Roll into a thin disc and brush with olive oil.


Step 1
Sprinkle the base with provolone, place a few slices of potato onto the pizza and a sprinkle of rosemary and river salt.

Step 2
Bake at 300C on a pizza stone or tray for 3 minutes. Place the Tallegio and Pancetta onto the pizza and return to the oven for 2 minutes.

Step 3
Scatter with wild rocket and serve.


Download Pizza Recipes V1