RCP: Red Potato, Red Onion and Pancetta Pizza

Red Potato, Red Onion and Pancetta Pizza

I made this last night as an appetizer for us and two other couples we hosted for dinner.

I started by roasting thinly sliced red potatoes that were brushed with extra virgin olive oil and topped with a little Greek oregano. While that was going on, I sautéed slivers of red onion, garlic and pancetta in a pan. When they were done, I added some pizza sauce that I had canned last summer and cooked that at a low simmer for about 20 minutes. I spread the sauce, garlic, onions and pancetta on the crust and topped that with the roasted red potato slices. On top of that, I put a generous amount of grated pecorino, parmigiano-reggiano and some fresh basil leaves. Onto the stone in the oven it went for about 17 minutes.

Based upon the raves, I will definitely make this one again.

The pizza place in our neighborhood makes one along these lines. It's one of my favorites.

Sounds delicious, Dave! We don't get red potatoes here, but I imagine it would have looked wonderful!

You can your own sauce!!!!!

You can your own sauce!!!!!

Hi MG Babe,

There may be a language misunderstanding here and I apologize. When I said "canned", I meant sauce that I had made from ripe tomatoes in the summer and then "canned" in glass jars for later use. "Canned" can also mean something bad. Like if I got fired from work, they would say, "Did you hear that guy Dave finally got canned? Yes, I heard that and he should have been canned long ago."

Different meanings of the word "canned" in this world, I guess.

That's "caned", love. As in, "Dave got caned last night at the S & M club, and...."

Oh, sorry. Wrong board.

PS. we make our own tomato sugo as well, but we tend to freeze it rather than can it. I did some internet research which suggested that tomatoes now don't have the same acidity as they use to, so therefore needed to be canned with a pressure canner, which we don't have (we only have a boiling water bath)...

Onto the stone in the oven it went for about 17 minutes...

17 minutes!!!

How low is your oven or how thick was this pizza!

I always cook pizza at the maximum temperature possible, which in my current oven is 500F. Most pizzas take 3-5 minutes and would certainly be burned to a crisp at 7 minutes let alone 17!

You can your own sauce!!!!!

Hi MG Babe,

There may be a language misunderstanding here and I apologize. When I said "canned", I meant sauce that I had made from ripe tomatoes in the summer and then "canned" in glass jars for later use. "Canned" can also mean something bad. Like if I got fired from work, they would say, "Did you hear that guy Dave finally got canned? Yes, I heard that and he should have been canned long ago."

Different meanings of the word "canned" in this world, I guess.

Gotcha. Usually the Aus - kiwi lingo is pretty similar. But for that I'd say preserved. I was thinking, "how did you seal the can lids".
Canned in the other part is the same - as in fired.
Caned is different.

That's "caned", love. As in, "Dave got caned last night at the S & M club, and...."

Oh, sorry. Wrong board.

You are naughty. I logged into chat today to talk with you but you must have been busy poisoning the boys with Vegemite.

You can your own sauce!!!!!

Sue, you completely stole my comment!

[Jenise]

You can your own sauce!!!!!

Hi MG Babe,

There may be a language misunderstanding here and I apologize. When I said "canned", I meant sauce that I had made from ripe tomatoes in the summer and then "canned" in glass jars for later use. "Canned" can also mean something bad. Like if I got fired from work, they would say, "Did you hear that guy Dave finally got canned? Yes, I heard that and he should have been canned long ago."

Different meanings of the word "canned" in this world, I guess.

And then there's always the answer to "Where's Dave?" "Oh, he's in the can."

And then there's always the answer to "Where's Dave?" "Oh, he's in the can."

And I would be reading, no doubt. I'm sure you recall that thread.