1 (3 oz.) package diced Pancetta
1/2 lb. small yellow potatoes, very thinly sliced
1 medium onion, thinly sliced
2 cups California Asparagus spears, cut into 1-inch pieces*
2 tsp. chopped fresh garlic
1 (14 to 16 oz.) ball prepared pizza dough (near deli counter)
8 oz. fresh Mozzarella cheese, torn into small pieces
3 tbsp. grated Parmigiano Reggiano cheese
1 tbsp. chopped fresh rosemary

Preheat oven to 450°F and line 2 large baking sheets with parchment paper.

Heat a very large nonstick skillet over medium-high heat. Add Pancetta and cook, stirring frequently, for about 5 minutes or until browned and crisp; remove from skillet using a slotted spoon.

Pour grease into a small bowl and add 1 tablespoon back to skillet. Cook potatoes in a single layer for about 5 minutes on each side or until golden brown, cooking in 2 batches if necessary. Remove and add a little more grease to skillet; cook onions for 10 minutes or until very soft. Stir in asparagus and garlic and remove from heat.

Divide dough into 3 equal pieces. Roll each into a 10x7-inch rectangle on a lightly floured board. Transfer to prepare baking sheets and top with Mozzarella cheese. Arrange potatoes and asparagus mixture over cheese.

Bake at 450°F for 12 to 15 minutes or until cheese is lightly browned on the edges. Sprinkle with Parmigiano-Reggiano cheese and fresh rosemary.

Makes 6 main dish or 12 appetizer servings.

Note: Cut asparagus spears in half horizontally if thick.

Submitted by: California Grown