Pancetta, Potato and Rosemary Pizza
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Pancetta, Potato and Rosemary Pizza
Pancetta, Potato and Rosemary Pizza
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

Prep: 15 minutes, Cook: 10 to 20 minutes
Serves: 3 generous or 6 small

1. Separate pancetta into slices and fry in a large skillet over medium heat until crisp. Let cool slightly; crumble and set aside.

2. 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.

Wine Suggestion
Chardonnay - With toasty pear and butterscotch flavors, a 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