A Taste of Pleasure: White Pizza with Pancetta, Potato, Confit Shallot & Rosemary

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.

1. 1 dough ball (we sourced ours from Chef Frankie’s Kiosk, Gold Coast)
2. Semolina flour
3. 2 tbsp cream
4. 1 tbsp grated parmesan
5. Drizzle of olive oil
6. Confit shallots (or caramelized onion)
7. Pancetta
8. 1 white potato, thinly sliced
9. Fresh rosemary sprigs
10. Fresh mozzarella
11. Salt and extra olive oil

1. Heat your oven: Preheat your Gozney to maximum.
2. Make the white sauce: In a small bowl, combine cream, parmesan, and olive oil. Set aside.
3. Prep toppings: Place rosemary in a small bowl, drizzle with olive oil to prevent burning. Slice potato thinly.
4. Stretch the base: Dust your board generously with semolina flour. Place dough on top and shape into your base.
5. 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.
6. 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.