Pinsa Tonda with roasted potatoes, crispy pancetta, and mozzarella: the perfect rustic recipe

If the combination of potatoes, rosemary, and pancetta sounds familiar to you, it is because it draws heavily from the most authentic soul of our peasant cuisine. Once, these were the humble but hearty ingredients that were prepared on cold evenings, letting the potatoes brown in the flavorful fat of homemade cured meats. Today we have taken all the magic of that rich and comforting pairing and laid it upon the extraordinary fragrance of our Pinsa Tonda Gourmet Alimenta: a perfect contrast between the golden crunchiness of the base and a mouth-watering, gooey center.

Preparation

First of all, dedicate yourself to the preparation of the seasoning to make the potatoes irresistible. Peel the yellow potatoes, rinse them under cold running water to remove excess starch, and dry them well with a clean cloth. Cut them into small, regular cubes of about 1 cm, in order to ensure even and fast cooking.

Transfer the potato cubes to a baking tray lined with parchment paper. Season them with a generous drizzle of extra virgin olive oil, a pinch of fine salt, a grind of black pepper, and the finely chopped needles of a sprig of fresh rosemary. Mix with your hands to distribute the seasoning well and bake in a preheated static oven at 200 °C for about 15-20 minutes, until they are golden and edible, but still firm.

In the meantime, cut the mozzarella into strips or cubes and let it drain in a strainer for 10 minutes, thus preventing an excessive loss of liquids during the baking of the pinsa.

Take the Pinsa Tonda Gourmet Alimenta and place it directly on the oven rack or on a baking tray. Evenly distribute the drained mozzarella over the surface, add the hot roasted potatoes, and arrange the pancetta slices harmoniously. Add a few whole rosemary needles for a scenic and aromatic touch.

Bake the pinsa in a preheated convection oven at 220 °C for about 5 minutes. The heat will allow the mozzarella to melt perfectly, while making the pancetta irresistibly crispy and the crust of the pinsa golden and crumbly.

Remove from the oven, cut into slices, and serve immediately piping hot.

Chef’s tips

You can use the type of pancetta you prefer, whether sweet for a more delicate profile, or smoked for a bolder touch. If desired, you can also replace it with crispy guanciale or with crumbled sausage browned in a pan.

Instead of mozzarella, you can opt for another melting cheese with a strong character, such as smoked provola or scamorza. Finally, to complete the masterpiece before baking or right out of the oven, you can add a sprinkling of grated cheese or aged pecorino for an even more rich flavor full of character.

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