3 large potatoes, unpeeled olive oil, for brushing and drizzling
1 quantity Pizza Dough
plain flour, for dusting • 200g/7oz pancetta, diced 100 g/3702 Taleggio cheese, diced
50 g/2 oz Parmesan cheese, shaved 2 teaspoons chopped fresh rosemary salt and pepper


1.Cook the potatoes in salted, boiling water for 20 minutes until tender. Drain, peel and thinly slice. Preheat the oven to 220°C/425°F/Gas Mark 7.
2.Brush a baking sheet with olive oil or line with baking parchment. Roll out the dough on a lightly floured surface, then press out on the baking sheet.
3.Arrange the slices of potatoes on top and drizzle with oil. Bake for about 15 minutes, then scatter with the pancetta, cheeses and rosemary and season with salt and pepper.
4. Drizzle with oil and bake for a further 7-8 minutes. Serve hot.

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