Pancetta, Potato and Rosemary Pizza


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Pancetta, Potato and Rosemary Pizza

Pancetta, Potato and Rosemary Pizza
Ingredients
1 (4- oz.) package pancetta (in our Deli)
3 (7 -inch) premade pizza crusts
1/2 tbsp. olive oil
1 medium (4- oz.) Yukon Gold potato cooked, cooled and very thinly sliced
1 (8- oz.) package smoked fresh mozzarella cheese (in our Deli) thinly sliced
2 tsp. chopped fresh rosemary
Freshly ground sea salt to taste
Directions
Prep time: 15 minutes Cook time: 10 to 20 minutes

Separate pancetta into slices and fry in a large skillet over medium heat until crisp. Let cool slightly; crumble and set aside. Brush pizza crusts with olive oil, then top with potato slices, cheese, crumbled pancetta and rosemary. Grill over indirect heat for about 10 minutes or until cheese is melted, rotating pizzas occasionally with tongs to avoid burning
crusts. Finish with a grind of sea salt.

Makes 3 generous or 6 small servings.
Wine Suggestion
Toasted Head Chardonnay - With toasty pear and butterscotch flavors, this California Chard is perfect with our upscale pizza.
Nutritional Information:
(based on 3): 660 calories, 21 g protein, 44 g total fat (18 g sat., 0 g trans), 39 g carbohydrate, 2 g fiber, 1 g sugar, 90 mg cholesterol, 1030 mg sodium, 16 points

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