- 4 Cups Yukon Gold potatoes
- 1 teaspoon Salt
- 2 Store-bought pizza dough
- 2 tablespoons olive oil, plus some for brushing
- 1/2 cup flour for "bench flour"
- 3/4 cup corn meal for dusting
- 1 pound pancetta, diced
- 1 cup roasted red bell peppers, julienned
- 1/2 pound taleggio cheese, sliced
- 1/4 cup grated parmesan
- Basil for garnish
- Juice of 1/2 lime and zest of same
Preheat oven to 450 degrees F
Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.