Really Loaded Baked Potato Pizza

After chips and salsa, any form of potaoes are my next favorite food and the inspiration for this pizza was pretty simple: combining many of my favorite things all in one dish.  I was really wanting a good potato filled dinner, but wanted something more at the same time.  I've heard of loaded potato pizza's before, but never actually had any because I'm not the hugest bacon fan (I know, I know - foodie cardinal sin #7) and I'm not too crazy about plain sour cream either (I just like it mixed into things) and that's typically what they're covered with.  I decided to use sour cream to make a mashed potato mixture for the sauce (that's where the "really loaded" part of the name comes in) and use pancetta instead of bacon for what I think adds a nice twist to the typical topping heavyweight.  And needless to say, I was very pleased with the super tasty end result.  Below, I've included a link to the pizza crust recipe I used, but if you don't have time, feel free to use a pre-made crust.  I know Trader Joes, Haggen, and La Fiamma (Bellingham local pizza joint) all sell pretty decent handmade crusts.  This makes enough toppings for a 10-12'' pizza.  And I would say it takes about 45 mins to get all the toppings ready to top (plus baking time).

Really Loaded Baked Potato Pizza
Serves 4
2 russet potatoes
1 lb. baby white potatoes, halved
3 oz. sliced pancetta
4 oz. cheddar, 4 oz. monterey jack; shredded and combined
4 green onions, sliced
1/4 c. sour cream
5 Tbs milk
1/4+1/8 tsp. white pepper
1/2 tsp paprika
kosher salt
table salt
pepper
olive oil
10-12'' pizza crust

Peel the russet potaotes and cut each into 6 chuncks.  Place in a large saucepan and fill with salted water until water line is 1 inch above the potatoes.  Bring to a boil.  The potatoes will take about 20-30 mins to cook after the water has reached a full boil.  You can tell they are ready when they pierce through the center easy with a fork (be sure not to overcook).  Once the potatoes are cooked drain and move to a small metal bowl.  Add sour cream, 1/4 c. of the cheese, milk, white pepper and paprika and beat with an electric mixer until creamy.  Season to taste with salt. 

While the mashed potatoes are cooking - use that time to do the rest!  Start by roasting the baby white potatoes.  Preheat the oven to 425 degrees.  Toss the potato halves with a little bit of olive oil, kosher salt and pepper.  Roast until cooked through - about 20 mins.  When the potatoes are done roasting, increase the oven heat to 450 degrees. 

Heat a very little amount of olive oil in a skillet over medium to medium-high heat.  Cook the pancetta about 1 minute on each side.  You want it to start to get a good crisp, but you dont want it to cook all the way because it will finish cooking in the oven later.  Once removed from the heat, chop into small strips or bits, depending on your preference. 

Once everything is prepped - it's time to load the pizza up!  Roll out your pizza dough.  Spread the mashed potato mixture on it.  Sprinkle with half the remaining cheese mixture.  Spread out the potato halves.  Top with the last bit of the cheese, then sprinkle with the pancetta and green onions.  Bake 10-20 mins, until crust is nice and golden.  Let it stand 2-3 mins before slicing.