Potato, Pancetta & Pesto Pizza

Directions

1. This is a classic Sicilian combination that may surprise our American palettes. In a small skillet, heat the oil and sauté the garlic for 1 minute. Use a pastry brush to baste the par-baked Sicilian dough with garlic oil. Pat the potatoes dry with a paper towel. Evenly spread the cheese across the pizza, then arrange the potatoes in one even layer around the pizza and sprinkle with the pancetta. Bake for 8 minutes then taste a potato to make sure they are done. Use a spatula to lift the edge of the pizza to see if the crust is browning. If not, rotate and bake for another 2-3 minutes. If the pizza feels like it is sticking to the tray, work a little olive oil under the base using a spatula. When finished, remove from oven and sprinkle with crumbled feta and spoon a drizzle of pesto around the pizza. Let cool for 5 minutes. Cut the sheet pan evenly into 12 squares.

From Shawnie's class “Artisan Italian Pizza At Home”