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Potato and pancetta pizza

Recipe by:Chef/co-owner Fabrizio Cercatore
Hot Italian, Sacramento


  • Potatoes
    2 to 4 medium Yukon Gold potatoes, cut in wedges
    4 cloves garlic, left in skins
    1/4 tbsp. chopped fresh rosemary leaves
    1 1/2 tbsp. extra virgin olive oil
    Kosher salt and freshly ground pepper, to taste
  • Pizza
    1 store-bought or homemade 12-inch pizza crust
    4 oz. mozzarella cheese
    1/2 oz. Crescenza cheese (can substitute with burrata cheese or any soft, fresh cow's milk cheese)
    2 oz. pancetta
    1 oz. cooked Yukon Gold potatoes (see recipe above)
    Rosemary oil, to drizzle


For potatoes: Preheat oven to 425 degrees. Toss potatoes, garlic and rosemary with oil, salt and pepper on a baking sheet. Arrange potatoes cut-side down and roast until fork-tender, 20 to 25 minutes.

For pizza: Preheat oven to 425 degrees. Add cheeses, pancetta and potatoes evenly over stretched dough/homemade pizza crust. Bake for 10 to 15 minutes, or until crust is golden brown and cheese is bubbly. Drizzle rosemary oil over finished pizza. Slice and enjoy.

Serves 8

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