A Taste of Pleasure: White Pizza with Pancetta, Potato, Confit Shallot & Rosemary
Beachside, wood-fired, and made to share.
Some nights call for takeout. Others call for something more memorable—like a wood-fired pizza by the coast, a crisp drink in hand, and the shade of your B&P Co. umbrella overhead.
Our White Pizza with Pancetta, Potato, Confit Shallot & Rosemary was made with that spirit in mind: rich, savory, and just the right amount of crisp. Built for sharing, it’s best enjoyed with good company, whether you’re stretched out in our Pam Chairs by the waves, or recreating a slice of coastal leisure right at home.
Ingredients
- 1 dough ball (we sourced ours from Chef Frankie’s Kiosk, Gold Coast)
- Semolina flour
- 2 tbsp cream
- 1 tbsp grated parmesan
- Drizzle of olive oil
- Confit shallots (or caramelized onion)
- Pancetta
- 1 white potato, thinly sliced
- Fresh rosemary sprigs
- Fresh mozzarella
- Salt and extra olive oil
Instructions:
- Heat your oven: Preheat your Gozney to maximum.
- Make the white sauce: In a small bowl, combine cream, parmesan, and olive oil. Set aside.
- Prep toppings: Place rosemary in a small bowl, drizzle with olive oil to prevent burning. Slice potato thinly.
- Stretch the base: Dust your board generously with semolina flour. Place dough on top and shape into your base.
- Assemble: Spread white sauce with the back of a spoon. Layer with shallots, potato, pancetta, mozzarella, and rosemary. Finish with olive oil and a pinch of salt.
- Cook: Turn the Gozney down slightly before baking. Cook until the crust is golden and toppings are bubbling.
Finish & serve: Grate fresh parmesan over the top, slice, and enjoy.
Serving Notes: Pair with a crisp white wine, a little Frank Sinatra on the speaker, and good company.
