This recipe is not for pizza dough. You can use your favorite dough recipe, but I have also referenced one that I like. This recipe is for the assembled pie, which is rich and sweet with a salty pancetta bite. The flavor of this pizza is amplified by the subtle charring of the crust that comes from wood fired cooking. I would say that a light char is as important an ingredient as any of the others in the recipe, maybe more. —DG
Large Sweet Potato
Freshly Cracked Black Pepper
Extra Virgin Olive Oil, plus more for drizzling
Pancetta Cubed Small (aprox 1/2 inch before cooking)
Finely Chopped Fresh Rosemary
Grated Pecorino Roman Cheese
Shaved Parmigiano Reggiano
In This Recipe
Make the Sweet Potato Topping - Roast the sweet potato in a 350 degree preheated oven until it is soft. Slit open and allow to cool slightly before scraping the insides into a bowl. Mash the potato with salt and pepper and 2 teaspoons of olive oil. Taste for seasoning and adjust as necessary. Set aside in the refrigerator. The potato topping should be completely cool before topping pizza.
Fry up the pancetta in a small frying pan until rendered and golden. Drain on paper towels and set aside in the refrigerator.
Assemble the Pizza -
Stretch the pizza dough to approximately 12 inches in diameter and place on a well floured pizza peel. Spread a thin layer of the potato mash on the pizza, not so thick as to weigh the pizza down, but not thin enough to see through. Sprinkle the chopped rosemary evenly across the pizza and scatter the pancetta on top. Add a generous sprinkle of Pecorino Romano cheese and a drizzle of extra virgin olive oil. Top with shaved Parmigiano cheese and place in a wood fired oven to cook. Pizza is done when the dough is set and cooked through, the bottom is crisp and the edges are slightly charred.
Note: This pizza will cook in 90 - 120 seconds in a wood fired pizza oven with the deck at 800 and dome at 1000 degrees +. Allow more time for ovens that cook at lower temperatures.