Rosemary Potato Flatbread

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Yield: 12 Servings (11 oz.)

Yield: 12 Servings (11 oz.)

Potatoes, pancetta, three kinds of cheese and fresh rosemary on a tender flatbread crust—Yes, please!

Ingredient	Weight	Measure
Flatbread, 15x7-inch, par-baked		12 each
Olive oil		3/4 cup
Ricotta cheese, whole milk		3 cups
Mozzarella cheese, shredded, divided	30 oz.
Simplot Select Recipe® Fries: Sea Salt Chips, Skin On	24 oz.
Roasted garlic, finely chopped		2 Tbsp.
Rosemary, fresh, stemmed		4 Tbsp.
Pancetta, thinly sliced	12 oz.
Parmesan cheese, shaved	3 oz.
Salt and pepper		to taste
Balsamic reduction		to taste

Preparation Instructions:

Step 1

Preheat convection or pizza oven to 450°F.

Step 2

For each pizza; place flatbread on a half sheet pan, brush with 1 Tbsp. of olive oil, spread with 2 oz. rIcotta, sprinkle with 1 1/2 oz. mozzarella, add potatoes in a single layer and top with remaining mozzarella. Sprinkle with garlic and rosemary.

Step 3

Bake for 4-5 minutes or until cheese is melted and bubbly. Top with 1 oz. pancetta, 1/4 oz. Parmesan and season with salt and pepper. Drizzle with balsamic reduction.