Wood Fired Sweet Potato and Pancetta Pizza with Pecorino and Parmigiano

Directions

1. 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.
2. Fry up the pancetta in a small frying pan until rendered and golden. Drain on paper towels and set aside in the refrigerator.
3. 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.
4. 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.