Pizza Bianca

• 1 2/3 lbs small even sized potatoes
• 1 batch pizza dough
• None None Cornmeal, for shaping and baking
• 14 oz fresh mozzarella cheese, drained and sliced
• 5 tbsp butter
• 12 cloves garlic, thinly sliced
• 2 tbsp chopped rosemary
• None None Flaky sea salt
• 6 oz thinly sliced pancetta

1. Heat a pizza stone in an oven at 425u0b0F for 45 mins, then lower temperature to 400u0b0F.
2. Steam potatoes in their skins (or boil gently). Peel when cool enough to handle and slice thinly.
3. Divide dough into quarters. Roll and shape into rough rounds on baking pans lined with parchment paper and sprinkled with cornmeal. Sprinkle 2 pizza rounds with cornmeal and loosely drape with plastic wrap; prepare remaining 2 rounds.
4. Arrange 1/2 of the sliced mozzarella on 2 pizzas, keeping it in from the edge. Arrange 1/2 of the potatoes on top. Melt butter in a small saucepan. Add garlic and rosemary; cook for 1 min. Spoon 1/2 of the butter mixture over the 2 pizzas. Season potatoes with sea salt and ground pepper. Garnish pizzas with a few curls of pancetta.
5. Use a pizza paddle to move 1 pizza at a time from tray to pizza stone. If the pizzas stick, transfer them with parchment paper to the hot stone. Bake for 8-10 mins, until golden. If pancetta browns too quickly, remove to a plate with tongs and add to finished pizzas. Repeat with remaining pizza rounds.

potatoes, batch, cornmeal, mozzarella cheese, butter, garlic, rosemary, salt, pancetta

Taken from recipes-plus.com/api/v2.0/recipes/31780 (may not work)