Pizza Bianca

1. 1

   Heat a pizza stone in an oven at 425u00b0F for 45 mins, then lower temperature to 400u00b0F.

2. 2

   Steam potatoes in their skins (or boil gently). Peel when cool enough to handle and slice thinly.

3. 3

   Divide dough into quarters. Roll and shape into rough rounds on baking pans lined with parchment paper and sprinkled with cornmeal. Sprinkle 2 pizza rounds with cornmeal and loosely drape with plastic wrap; prepare remaining 2 rounds.

4. 4

   Arrange 1/2 of the sliced mozzarella on 2 pizzas, keeping it in from the edge. Arrange 1/2 of the potatoes on top. Melt butter in a small saucepan. Add garlic and rosemary; cook for 1 min. Spoon 1/2 of the butter mixture over the 2 pizzas. Season potatoes with sea salt and ground pepper. Garnish pizzas with a few curls of pancetta.

5. 5

   Use a pizza paddle to move 1 pizza at a time from tray to pizza stone. If the pizzas stick, transfer them with parchment paper to the hot stone. Bake for 8-10 mins, until golden. If pancetta browns too quickly, remove to a plate with tongs and add to finished pizzas. Repeat with remaining pizza rounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.