Potato Rosemary Pancetta
“Paper-thin potatoes, crispy pancetta, and woodsy rosemary on a creamy white base.”
Potato Rosemary Pancetta takes inspiration from Italian focaccia traditions. Paper-thin potato slices are layered shingle-style over garlic Parmesan cream, interspersed with crispy pancetta lardons and fragrant rosemary needles. The result is a pizza that is both hearty and refined, with each bite offering a contrast of creamy, crunchy, and herbaceous.
Sauce
White Garlic-Parmesan Cream SauceToppings
Base Cheese
mozzarella
Frequently Asked Questions
How thin should the potato slices be?
Use a mandoline to slice them about 1/16 inch (2mm) thick. This ensures they cook through and become tender with slightly crispy edges in the oven, rather than remaining raw and starchy.
Should I pre-cook the potato slices?
No need if they are sliced thin enough. However, tossing them in olive oil and salt before layering helps them crisp up and season evenly during baking.
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