Prep
2 hrCook
22 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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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