Vegetables Recipes - New Potato Pizza with Pancetta, Arugula and Rosemary Recipe

Ingredients 

• 10 oz small waxy new potatoes, srubbed but unpeeled

• 2 tablespoons olive oil, plus more for the pan

• 2 garlic cloves minced

• 1 1/2 tablespoons chopped fresh rosemary

• salt and freshly ground black pepper

• 3/4 cup smoked cheese, grated

• 1 cup Emmental or Gruyere cheese

• 2 oz pancetta) cut into small pieces

• 8 black olives, pitted and halved

• handful of arugula, to garnish

For the pizza dough:

• 2 cups unbleached strong all-purpose flour

• 1 teaspoon easy-blend dried yeast (1/2 packet)

• 1 teaspoon salt

• 1 tablespoon olive oil plus more for the bowl

• 1/2-3/4 cup tepid water

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Method:

1. First make pizza dough: sift the flour, yeast, and salt into a bowl. Make a well in the center and pour in the oil and water. Stir, drawing in the flour from around the edge, until a soft dough forms. Knead for at least 10 minutes, stretching it with the heel of your hand. When the dough is silky smooth and elastic,  place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap and leave in a warm place for 1 1/2-2 hours, until doubled in size.

2. Preheat the oven to 475°F. Plunge the potatoes into boiling salted water and blanch for 3 minutes. Drain, leave to cool, and cut into thin slices.

3. Heat the oil in a large skillet. Add the potatoes and fry for 3-4 minutes, until lightly browned, turning carefully. Add the garlic, 1 tablespoon of the rosemary, and salt and pepper.

4. Roll out the dough to a 12 inch round and place on a preheated pizza stone or in a lightly oiled perforated pizza pan. Fold over the edge to make a rim. Sprinkle with about two-thirds of the cheeses.

5. Arrange the potatoes over the top, followed by the remaining cheese. Scatter over the pancetta, olives, and remaining rosemary. Lightly brush the edge with oil.

6. Bake for 15-20 minutes, until browned and bubbling. Scatter over the arugula and serve.