weekend = pizza
As long as I can remember, pizza just fits into your weekend. Whether it is eating at your local pizza parlor, grabbing a slice after a night out, or making homemade creations in your own kitchen. There is something celebratory about finishing another week, and enjoying a pizza with your family and friends. Especially when every topping in the world is available! With this in mind, may I introduce our new favorite pizza? Perfectly roasted potatoes combined with crispy pancetta. What’s not to love about that combination? It is important to realize that all of the ingredients are fabulous on their own, but when they are combined you have pizza perfection.
don’t you love when your kitchen is the best smelling one in the neighborhood?
I wanted the base of the pizza to be a little different than a traditional sauce. I love when a pizza has a simple olive oil mixture spread on the pizza dough. For this reason, I decided to make a lighter version “sauce” for this triple p pie. I started by roasting big bulbs of garlic in my oven. My kitchen quickly became the best smelling one in the neighborhood! The roasted garlic cloves became the delicious base of the pizza. At the same time as the garlic is roasting, the potatoes are doing the same. The crispy edges of the potatoes are the star ingredient of the pizza!
garlic perfect for roasting
fingerling potatoes and rosemary
and the final p is…………..
All that is left is the final p in the triple p. Pancetta is the scrumptious answer to that! Pancetta is delicious on its own, but when you take a few extra minutes to crisp it up in a saute pan you will never go back! The pancetta breaks apart into bite sized pieces that get added to the top of the pizza.
too bad fontina doesn’t begin with p!!
The only thing left to add is CHEESE. I may be agreeable to a pizza with a lighter sauce, but I will never give up on my birthright of melty cheese! Fontina cheese is a great melting cheese, and tastes incredible with the potatoes and pancetta. The only reason that the fontina did make it in the title is because it does not start with the letter p! I have to have some fun with naming these recipes don’t I? Chopped rosemary and a sprinkle of fresh arugula and you are ready to enjoy your first bite!
pancetta potato pizza (triple p)
triple p perfection! pancetta, potatoes and pizza…. and some ooey gooey fontina to push it over the top of the pizza charts!
- Prep Time: 25 minutes
- Cook Time: 1 hour / 6 minutes per pie
- Total Time: 1 1/2 hours
- Yield: 5-6 eight inch pizzas 1x
- Category: main dish
- Method: oven
- Cuisine: pizza
Ingredients
2 containers of fresh pizza dough ( usually available at your local grocery store or favorite pizza parlor)
roasted garlic glaze:
5 roasted garlic bulbs
5 TB olive oil
3 TB balsamic vinegar
2–3 TB of water to achieve desired consistency
1 pound of chopped roasted potatoes ( I like fingerling potatoes)
8 pieces of crispy pancetta
1 1/2 cups grated fontina cheese
2 cups arugula
3 sprigs of chopped fresh rosemary
Instructions
Preheat oven to 400 degrees
Roast garlic:
Cut off the top of garlic bulb and remove outer layer to expose the garlic bulbs
Place each garlic head on a piece of tin foil
Drizzle with olive oil and salt and pepper
Scrunch tin foil all around garlic bulb to create a mini tent ( each garlic bulb will be in its own tent)
Place on sheet pan and start roasting in oven
Wash and chop potatoes in bite size pieces
Place in bowl and drizzle with olive oil and salt and pepper
Pour onto sheet pan, leaving space between the potatoes
Roast garlic bulbs and potatoes (25 minutes for potatoes, 60 minutes for garlic)
When garlic and potatoes are golden brown, remove from oven and let cool
Squish garlic from bulbs into a small bowl
Add remaining garlic glaze ingredients
Place 1-2 slices of pancetta in a dry saute pan and cook on medium heat until crispy
Let cool and break in bite sized pieces and set aside
Roll out fresh dough to 8-9″ circles
Stack dough circles on a cutting board with pieces of parchment or wax paper between
Place dough on stone
Brush on garlic glaze
Place potatoes pancetta, and grated fontina on pizza dough
Cook until golden brown and cheese is melted
Remove from heat and sprinkle with arugula and chopped rosemary
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