⚖️ Adjust Recipe Servings / Pizzas:
Wafer-thin mandoline-sliced Yukon Gold potatoes tossed in rosemary oil, crisped smoky pancetta lardons, sweet butter-melted leeks, and aged fontina on an intensely savory alpine white crust.
Prep Precision
Stainless Steel Adjustable Mandoline Slicer
Achieving translucent 1.5mm uniform potato slices ensures the potato crisps evenly without remaining raw.
Pancetta, Leek & Yukon Potato Pizza
Prep Time: 25 mins | Bake Time: 6 mins | Yield: 2 Pizzas (12″)
Ingredients
- 2 balls (250g each): Sourdough pizza dough
- 2 medium: Yukon Gold potatoes, sliced 1.5mm thin
- 120g: Smoked pancetta, cubed into lardons
- 1 large: Leek, sliced thinly
- 150g: Fontina cheese, shredded
- 100g: Whole milk mozzarella
- 2 sprigs: Fresh rosemary leaves
- Finish: Flaky Maldon sea salt & cracked black pepper
Instructions
- Slice potatoes wafer-thin on a mandoline. Soak in cold salted water 10 mins, pat dry, and toss with rosemary olive oil.
- Sauté pancetta until lightly crisped; soften leeks in rendered fat.
- Stretch dough, scatter fontina and mozzarella, layer overlapping potato rounds, and top with leeks and pancetta.
- Bake at 450°C for 90 seconds until potato edges curl golden-brown.
- Finish with flaky Maldon sea salt and cracked tellicherry pepper.