Here’s a pizza recipe that you’ll be making over and over again. That is if you like your food to be quick to throw together, tasty as, you know, and impressive.
I have found that I enjoy a white pizza more, than one with a tomato sauce base (exception: pepperoni!). Then, when I found some serious pizza-topping ideas for pizza biancas in the Polpo cookbook, I had to make a few. They turned out great – our favorite at home being a pizza with zucchini, chili and mint, a very unusual combination that just works.
The different combinations from the book, gave way to me thinking about what I really wanted on my next pizza. And what I really wanted was the taste of comfort; this pizza is inspired by the flavors of a favorite pasta dish, that, when we make it, we end up craving for the rest of the week. I promise I will post that recipe the next time we make it 3 days in a row. But for now, something that is just as satisfying – if not more so, because: pizza!
CRÈME FRÂICHE, POTATO AND PANCETTA PIZZA
• Everything can be easily doubled, for more pizzas. • Please use a good quality, strong-flavored truffle oil, as this makes the pizza perfect. Perfect! • Blanching the potatoes makes sure that they’re cooked through when then pizza is done. • I recommend baking one pizza at a time, to ensure even crispness. But if your oven is the bomb, do two or all three at a time.
– Dough recipe slightly adapted from Polpo – a Venetian Cookbook of Sorts
Makes 3 (25 cm/10-inch) pizzas
For the dough:
150 ml lukewarm water
8 grams of fresh yeast
1 tbsp olive oil
1 tsp salt
240 g white tipo 00 flour
For the pizza:
1 medium potato
100 g (3 oz) pancetta, cubed
3 tbsp crème frâiche
3 handful grated parmesan
Good truffle oil
- FOR THE DOUGH: In a medium bowl, with a fork whisk the fresh yeast into the lukewarm water until dissolved. Add in the olive oil and salt. Add in the flour a little at a time, continue whisking with the fork.
- When all flour is added, and you can form the dough into a ball transfer to a floured surface. Knead with hands pushing both back and forwards for about ten minutes, adding a bit more flour if the dough sticks too much. The dough is done, when it springs back when you poke it.
- Transfer dough to a clean bowl, brush the top with a little olive oil, and leave to rise until doubled. About 1 hour.
- FOR THE PIZZA: Bring a large pot of water to boil over high heat. Slice the potato thinly, either on a mandoline or the slicer attachment on a food processor. Fill a medium bowl with ice water.
- When the water is boiling, add in the potato slices, swirl them around to make sure they don’t stick to each other. Blanch for 45 seconds. Then remove and plunge the potatoes into the ice water. Drain and pat dry.
- Heat a small skillet over medium heat. Add in the pancetta and cook until the fat is rendered, and they have turned a little brown, but not too crisp. Remove and drain on paper towels.
- Heat your oven to 250°C/480 Fahrenheit and keep a baking tray in the oven while heating (this ensures a crisp bottom).
- TO ASSEMBLE: When the dough has risen, divide into 3 equal pieces. On a floured surface, thinly roll out 1 piece of dough until it measures about 25 cm (10 inches) in diameter. Transfer to parchment paper and roll out again if the dough has shrunk a bit.
- With the back of a spoon, spread out 1 tbsp of crème frâiche. Sprinkle 1 small handful of grated parmesan. On top, lay a third of the potato slices, sprinkle a third of the pancetta and season with pepper and a little salt (being careful, both the pancetta and parmesan is salty).
- Repeat assembly with the 2 other pizzas.
- Bake in the, now hot, oven for 7-9 minutes until the dough has puffed up, browned and is crispy, but not burned.
- Remove from oven, drizzle with a small amount of truffle oil, and serve immediately.