Pancetta Potato Pizza

So simple yet so good!

Prep time: 15 minutes
Cook time: about 35 minutes

• 8 strips pancetta, coarsely chopped
• 3/4 lb. small yellow potatoes, very thinly sliced
• 1 pound prepared pizza dough
• 2/3 cup shredded Kerrygold Dubliner Cheese
• 2/3 cup shredded Kerrygold Blarney Castle Cheese
• 1/4 cup shredded Kerrygold Ivernia Cheese
• 2 teaspoons chopped fresh garlic
• 1 tablespoon chopped fresh rosemary

Preheat oven to 450° F and line 2 large baking sheets with parchment paper. Heat a large nonstick skillet over medium heat. Add pancetta and cook for about 5 minutes or until lightly browned. Remove from skillet using a slotted spoon. Add potatoes to skillet; cook for about 5 minutes on each side or until golden brown, cooking in 2 batches if necessary. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 X 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Dubliner and Blarney Castle cheeses and half the Ivernia cheese. Arrange potatoes over cheese and top with pancetta and garlic. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Sprinkle with remaining Ivernia and fresh rosemary. Makes 6 main dishes or 12 appetizer servings.