Purple potato and pancetta pizza from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More (page 133) by Tony Gemignani and Susie Heller and Steve Siegelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 21, 2018

    I made this pizza to use up leftovers from previous recipes (walnut-parsley pesto, marinated feta) and even with myriad substitutions (Yukon Gold potatoes, smoked bacon, Rogers bread flour), it was fantastic. Pesto-potato-feta is one of my new, favourite combinations. With crisp bacon and gooey mozzarella, it was a perfect topping for the focaccia-like Scilian pizza crust.

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