Sophia Pizza
of Thinly Sliced Potatoes, Pancetta, Rosemary, Olive Oil

Recipe courtesy of the Idaho Potato Commission.

Recipe Ingredients:

Pizza Dough:
3 to 3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 1/4 cups water, lukewarm
3 tablespoons extra virgin olive oil, plus more as needed

1 pound Idaho® potatoes, peeled, very thinly sliced
3 tablespoons extra virgin olive oil
1 1/2 tablespoons rosemary, fresh, minced
Salt and freshly ground black pepper, as needed
3 ounces pancetta, 1/2-inch dice
All-purpose flour, as needed
1 1/4 cups shredded Pecorino Sardo

Cooking Directions:

1. For Pizza Dough: Combine flour, salt and yeast in bowl of a standing mixer. Add water and olive oil and mix with dough attachment until just blended. Switch to a dough hook and knead at medium/low speed for about 5 minutes*, or until dough cleans sides of bowl and gathers smoothly around dough hook. Remove dough to a lightly floured board and knead by hand about 1 minute or less to bring together. Place dough in a lightly oiled bowl, turn to coat dough with oil, cover with plastic wrap and ferment until doubled in bulk, about 60 to 90 minutes.
2. Turn dough onto a lightly floured board with dough scraper and divide into quarters. Form each quarter into a ball, trying not to deflate too much. Place balls apart on a floured tray and dust tops with flour. Cover with plastic and proof until doubled in size, about 1 hour. (Makes 2 1/4 pounds)
3. One hour prior to baking, place a pizza stone on the lowest shelf of a 550°F (287.7°C) oven.
4. Toss potatoes with olive oil, rosemary, salt and pepper and reserve.
5. Sauté pancetta until it releases some fat and just begins to get crispy. Remove, drain off fat and reserve.
6. On a floured peel, form dough into 4 (9-inch) circles. Cover with barely overlapping potato slices. Divide pancetta between all pizzas, strewing dice all over surface.
7. Bake until done, top with cheese and serve.

Makes 8 servings.

*Note: Dough can be mixed in a bowl and kneaded by hand for about 10 minutes until smooth.

Recipe and photograph courtesy of the Idaho Potato Commission.