It's very rare that I actually follow a recipe when making pizza--usually I take the opportunity to use up any sauces I have left over (for instance, there's a good chance the leftover chimichurri and/or garlic scape pesto from earlier this week will be stored in the freezer and end up on a pizza in a couple of weeks) and any vegetables and cheese I have in the fridge. But this recipe from Tyler Florence sounded interesting, and I had some of the ingredients this week so I decided to go for it. As my husband said, it was very hearty! I'd never had potatoes on pizza before, and it was very filling but also very flavorful. I was hesitant about adding the lemon juice at the end, but it really brightened up all of the flavors. We had a salad with it, made up of butter lettuce, tomato, cucumber, pepitas, and a balsamic vinaigrette.
Here's the work in progress:
Ready for the oven:
Pizza with Potatoes, Pancetta, and Kale
3 to 4 small Yukon gold potatoes, finely sliced
1/2 small onion, finely sliced
2 oz. diced pancetta or bacon
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 package fresh whole wheat pizza dough (found in the refrigerated section of grocery stores or can usually be purchased from pizzerias)
1 cup shredded part-skim mozzarella cheese
1 cup kale, stems discarded and leaves coarsely chopped
1/2 lemon, juiced
Preheat the oven to 450 degrees F. Put a pizza stone (or half sheet pan) in the oven.
In a large mixing bowl, combine the potatoes, onion, pancetta, and rosemary. Add olive oil, and season with salt and pepper. Toss together to coat with the oil.
Take the preheated pizza stone out of the oven. Stretch or roll out the dough, and place it on the stone (or pan).
Pour the potato mixture onto the pizza dough, then sprinkle with shredded mozzarella. Bake until crispy and golden, about 20 to 25 minutes. Garnish with kale and drizzle the lemon juice over the top.