Indulge in the fusion of flavors with the Purple Potato and Pancetta Sicilian Pizza, a unique creation born from culinary exploration and creativity. This nontraditional masterpiece has won the hearts of pizza enthusiasts at our Slice House, captivating taste buds with its striking colors and delectable taste. The centerpiece of this pizza is the beautiful purple potatoes, which undergo a soaking process to enhance their texture. Coupled with the subtle sweetness of smoked pancetta and the creaminess of whole-milk mozzarella, this pizza is an exceptional blend of flavors and textures. Topped with crumbled feta cheese, fragrant rosemary, and served with a side of homemade Basil Pesto, this pizza promises a symphony of flavors that celebrate the artistry of Italian cuisine.
INGREDIENTS:
- 1 parbaked Sicilian Dough (this page and this page)
- 4 ounces (115 grams) small purple potatoes (about 3), about 1½ inches in diameter
- 3 ounces (85 grams) sliced smoked pancetta
- 10 ounces (285 grams) whole-milk mozzarella cheese, shredded (2½ cups)
- 1 tablespoon (9 grams) minced garlic
- Olive oil, for drizzling if needed
- 2-ounce (55-gram) piece feta cheese, preferably water-packed Greek
- 1 teaspoon (2 grams) finely chopped fresh rosemary
- ¾ cup (120 grams) Basil Pesto, at room temperature
PREPARATIONS:
- Preheat the oven to 450°F for at least 1 hour if it was turned off after parbaking the dough.
- Using a mandoline, cut the purple potatoes into paper-thin slices and soak them in cold salted water for 30 minutes.
- Drain and repeat the soaking process with a new batch of salted water. Drain again and dry the potatoes on paper towels.
- Cut the smoked pancetta into matchstick-like lardons, about 1 inch long and ⅛ inch wide and thick.
- Mound the shredded mozzarella in the center of the dough and spread it evenly over the top, leaving a ¾-inch border.
- Scatter the minced garlic over the cheese.
- Arrange the potatoes in a single layer across the top and distribute the pancetta over the potatoes.
YIELD:
- One 12 by 18-inch pizza, cut into 12 squares.
TIPS:
- Freeze the slices of smoked pancetta for about 20 minutes before cutting for easier handling.
- Look for smoked pancetta or substitute with thick-cut smoked bacon.
The Purple Potato and Pancetta Sicilian Pizza is a culinary wonder that exemplifies the boundless creativity in the world of pizza making. Born from a desire to offer something unique and extraordinary, this nontraditional Sicilian delight has captured the hearts of pizza enthusiasts worldwide.
The star of this pizza is the vibrant purple potato, which not only adds a splash of color but also brings a delightful texture to each bite. By soaking the potatoes to remove excess starch, we ensure a tender and exquisite taste that beautifully complements the other ingredients.
The smoked pancetta, with its subtle sweetness and smoky flavor, adds a touch of sophistication to the pizza. When combined with the creamy richness of whole-milk mozzarella, it creates a harmonious symphony of flavors that dance on your palate.
To elevate the taste even further, we finish the pizza with a sprinkle of crumbled feta cheese and a dash of finely chopped fresh rosemary. The combination of feta’s tanginess and the aromatic rosemary creates an explosion of flavors that takes the pizza to new heights.
To enhance the overall experience, we serve the Purple Potato and Pancetta Sicilian Pizza with a side of our homemade Basil Pesto. The pesto’s refreshing basil and nutty notes perfectly complement the pizza, creating a delightful contrast that leaves you craving for more.
This pizza, a labor of love and culinary passion, is a testament to the ever-evolving world of pizza-making. It celebrates the joy of exploration, pushing the boundaries of tradition, and daring to create something extraordinary. At our Slice House, it has become a beloved favorite, delighting pizza enthusiasts from all walks of life.
