Prepare potatoes: Cook and let cool then cut in 1/4 inch slices, season with Kosher salt and fresh ground pepper. Fry potatoes in oil and drain.
Prepare broccoli rabe: Blanched, shock and toss broccoli with 2 Tbsp. Piancone Extra Virgin Olive Oil, Kosher salt and cracked black pepper to taste (drain marinade before using).
Brush top of pizza shell with oil.
Starting 1/2 inch from the edge of shell shingle potato slices around cover.
Spread broccoli rabe over the potatoes.
Sprinkle on Pancetta.
Gently place eggs on next and season with salt and pepper.
Sprinkle cheese on top and bake until eggs are cooked.
Remove from oven, brush crust with oil and sprinkle with cheese.
Garnish top of pizza with basil and sun dried tomatoes.
Ingredients
1/4 Cup(s) basil, fresh
1-1/2 Cup(s) broccoli rabe
1 Cup(s) cheese shredded, mozzarella, smoked
1 Cup(s) pancetta, large dice, cooked crispy, drained
2 Tbsp. Piancone® Oil, Olive, Extra Virgin
1 pizza crust, par baked, 9"
4 each potato(es), red bliss
2 Tbsp. Raffinato® Cheese Grated, Romano
- to taste Roma® Black Pepper, Cracked
2 Tbsp. Roma® Tomatoes, Sun-Dried, julienned
- to taste salt, kosher
2 each Nature's Best Dairy® Egg(s), extra large, cracked
