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Pancetta Potato Pizza

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Print Recipe
Total Time40 Mins
Prep Time20 Mins
Cook Time20 Mins
ServingsServes 8
Potato Type: Russet
Prep Method: Baked

Dish

AppetizerMain Dish

Prep Time

20 Mins

Cook Time

20 Mins

Serving

Serves 8

Ingredients

  • 1 each (1 lb.) Pizza Crust
  • ¾ cup Prepared Alfredo Sauce
  • 1 cup Fresh Monterey Jack Cheese
  • 8 ounces Sliced Russet Potatoes, cooked, drained, cooled
  • 4 ounces Pancetta, diced, cooked (Bacon can be subbed)
  • ¼ cup Green Onion, sliced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Prepared Balsamic Glaze (Optional)

Preparation

  1. Preheat the oven to 425 °F and arrange a rack on the lowest position of the oven.
  2. Spread the pizza dough out into a 12-inch circle onto a sheet pan lined with a silicon baking mat, parchment paper or lightly oiled aluminum foil.
  3. Spread the alfredo sauce on the pizza dough, leaving a 1-inch gap for the crust.
  4. Sprinkle the Monterey Jack cheese on the sauce. Arrange the cooked potatoes and pancetta on top of the cheese.
  5. Bake the pizza for 15-20 minutes or until the crust is nice and golden.
  6. Remove the pizza from the oven and top with the fresh sliced green onion.
  7. Brush the crust with the olive oil and if desired drizzle with the balsamic glaze. Enjoy!

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Potato Grower Adam Weber

Nutrition Facts Per Serving

Calories

400

Fat

23g

Sodium

750mg

Cholesterol

55mg

Vitamin C

2mg

Carbohydrates

33g

Protein

15g

Potassium

227mg

Sugar

4g

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