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Pancetta Potato Pizza
Ready Time: 40min
Prep Time: 20min
Cook Time: 20min
Recipe by: Potato Grower Adam Weber
Tender russet potatoes, crispy pancetta and alfredo sauce on top of melted Monterey Jack.
1 each (1 lb.) Pizza Crust
¾ cup Prepared Alfredo Sauce
1 cup Fresh Monterey Jack Cheese
8 ounces Sliced Russet Potatoes, cooked, drained, cooled
4 ounces Pancetta, diced, cooked (Bacon can be subbed)
¼ cup Green Onion, sliced
1 tablespoon Olive Oil
1 tablespoon Prepared Balsamic Glaze (Optional)
Prep Time: 20min | Cook Time: 20min
Preheat the oven to 425 °F and arrange a rack on the lowest position of the oven.
Spread the pizza dough out into a 12-inch circle onto a sheet pan lined with a silicon baking mat, parchment paper or lightly oiled aluminum foil.
Spread the alfredo sauce on the pizza dough, leaving a 1-inch gap for the crust.
Sprinkle the Monterey Jack cheese on the sauce. Arrange the cooked potatoes and pancetta on top of the cheese.
Bake the pizza for 15-20 minutes or until the crust is nice and golden.
Remove the pizza from the oven and top with the fresh sliced green onion.
Brush the crust with the olive oil and if desired drizzle with the balsamic glaze. Enjoy!
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