This mouth-watering recipe is ready in just 55 minutes and the ingredients detailed below can serve up to 1 person.
Ingredients
Method
Equipment: pizza peel and stone
To make the dough:
1) In a small bowl mix 2 tbsp of the water with the yeast, and set aside until foamy, about 10 minutes. Stir in the remaining water and the olive oil.
2) In a large bowl, whisk together 175g of the flour, sugar, and salt. Make a well in the center of the flour mixture and pour in the yeast mixture. Using a wooden spoon or by hand, stir small amounts of the flour into the liquid, mixing until a rough shaggy dough is formed.
3) Turn the dough out onto a lightly floured work surface. Knead the dough until it is smooth and elastic, about 5 minutes. (If the dough is very wet, add enough flour to prevent the dough from sticking.) Form the dough into a ball.
4) Brush a medium bowl with oil, then rotate the dough in the bowl to coat it. Set the dough seam-side down in the bowl, and cover tightly with clingfilm. Set it aside at room temperature, until the dough has doubled in size, about 1 1/2 to 2 hrs.
5) Place a rack in the center of the oven. Place a pizza stone on a rack and preheat the oven to 230C/Gas 8.
6) Using your hands, punch down the dough. Using a floured rolling pin, flatten the dough into a disc and carefully stretch or roll it into a 30 to 35cm round about 0.25cm thick. Slide the round of dough onto a pizza peel dusted generously with cornmeal. Cover with a towel and let rest for 20 minutes.
To make the potato and pancetta topping:
1) Combine the oil, rosemary, thyme, crushed pepper, salt, and garlic in a large skillet. Place the skillet over medium heat and cook, stirring, until fragrant, about 3 to 4 minutes. Add the potatoes, and cook, stirring, until somewhat soft, about 3 minutes. Remove from the heat and season with pepper, to taste. Strain the potatoes in a sieve over a bowl. Brush the top of the pizza round with some of the strained oil. Using a fork, pull the potato slices apart as best you can, and cover the dough with them in an overlapping pattern, leaving a 1cm border around the edges. Spread the pancetta over the potato mixture and spoon dollops of ricotta over the top. Slide the pizza dough off the peel onto the stone and bake until the cheese is hot and bubbly and the bottom of the crust is crisp, about 15 minutes.
2) Transfer the pizza to a serving platter and drizzle with truffle oil, if using; season with pepper, to taste. Cut the pizza into wedges and serve.
To make the dough:
1) In a small bowl mix 2 tbsp of the water with the yeast, and set aside until foamy, about 10 minutes. Stir in the remaining water and the olive oil.
2) In a large bowl, whisk together 175g of the flour, sugar, and salt. Make a well in the center of the flour mixture and pour in the yeast mixture. Using a wooden spoon or by hand, stir small amounts of the flour into the liquid, mixing until a rough shaggy dough is formed.
3) Turn the dough out onto a lightly floured work surface. Knead the dough until it is smooth and elastic, about 5 minutes. (If the dough is very wet, add enough flour to prevent the dough from sticking.) Form the dough into a ball.
4) Brush a medium bowl with oil, then rotate the dough in the bowl to coat it. Set the dough seam-side down in the bowl, and cover tightly with clingfilm. Set it aside at room temperature, until the dough has doubled in size, about 1 1/2 to 2 hrs.
5) Place a rack in the center of the oven. Place a pizza stone on a rack and preheat the oven to 230C/Gas 8.
6) Using your hands, punch down the dough. Using a floured rolling pin, flatten the dough into a disc and carefully stretch or roll it into a 30 to 35cm round about 0.25cm thick. Slide the round of dough onto a pizza peel dusted generously with cornmeal. Cover with a towel and let rest for 20 minutes.
To make the potato and pancetta topping:
1) Combine the oil, rosemary, thyme, crushed pepper, salt, and garlic in a large skillet. Place the skillet over medium heat and cook, stirring, until fragrant, about 3 to 4 minutes. Add the potatoes, and cook, stirring, until somewhat soft, about 3 minutes. Remove from the heat and season with pepper, to taste. Strain the potatoes in a sieve over a bowl. Brush the top of the pizza round with some of the strained oil. Using a fork, pull the potato slices apart as best you can, and cover the dough with them in an overlapping pattern, leaving a 1cm border around the edges. Spread the pancetta over the potato mixture and spoon dollops of ricotta over the top. Slide the pizza dough off the peel onto the stone and bake until the cheese is hot and bubbly and the bottom of the crust is crisp, about 15 minutes.
2) Transfer the pizza to a serving platter and drizzle with truffle oil, if using; season with pepper, to taste. Cut the pizza into wedges and serve.
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