- 1 teaspoon salt
- 4 cups Yukon gold potatoes
- 1 pound pancetta, diced
- 1/2 cup all-purpose flour, for work surface
- 2 store-bought pizza doughs
- 2 tablespoons olive oil, plus more for brushing
- 3/4 cup cornmeal, for dusting
- 1 cup julienned roasted red bell peppers
- Pinch red pepper flakes
- 1/2 pound taleggio cheese, sliced
- 1/4 cup grated Parmesan
- Freshly ground black pepper
- Chopped basil leaves, for garnish
- 1/2 lime, zested and juiced
Preheat the oven to 450 degrees F.
Bring a large pot of water to a boil over medium heat and stir in the 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 put on a towel to dry and cool. Once the potatoes are cool enough to handle, cut them into 1/4-inch slices.
Meanwhile, cook the pancetta in a nonstick pan over medium heat until most of the fat has rendered out and they become crispy. Drain on a paper towel lined plate.
Dust a flat work surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
Arrange the sliced potatoes on top of the pizza dough so that the entire surface is covered. Sprinkle a pizza pan with cornmeal and put the pizza on the pan. Drizzle olive oil over the top of the potatoes and put 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. Return the pizza to the oven and cook until all of the cheese has melted and the top of the pizza begins to brown, about 7 more minutes.
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.