Grilled Potato and Pancetta Pizza with Arugula
- 14 oz. red potatoes (about 6 medium), sliced
1/8 inch thick
- 2 tsp. salt, plus more, to taste
- 4 oz. pancetta, diced
- All-purpose flour for dusting
- 1 batch thin-crust pizza dough (see related
recipe at right)
- 3 Tbs. olive oil
- 8 oz. fontina cheese, grated
- 1 1/2 cups baby arugula
- Freshly ground pepper, to taste
In a fry pan over medium heat, fry the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
Prepare a grill for indirect grilling over high heat. Preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F.
Dust a wooden pizza peel with flour. Divide the pizza dough in half and form each half into a ball. Using your hands or a rolling pin, stretch or roll out 1 ball of dough into a 10-inch round.
Lay the dough on the pizza peel. Using a spoon, spread 1 Tbs. of the olive oil evenly over the dough, leaving a 1/2-inch border on the edge. Sprinkle half of the cheese evenly over the dough. Arrange half of the potato slices on the cheese and sprinkle half of the pancetta on top.
Using the pizza peel, carefully slide the pizza onto the preheated pizza stone. Cover the grill and cook for 3 to 5 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue to cook until the crust is golden brown, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a large cutting board and cover loosely with aluminum foil. Repeat with the remaining ingredients to make the second pizza.
In a bowl, toss together the arugula, the remaining 1 Tbs. olive oil, salt and pepper. Scatter the arugula evenly over the pizzas. Cut into slices and serve immediately. Makes 2 pizzas; serves 4 to 6.