Check out what’s new in Bianchini’s freezer section, Pizzone pizzas. Made locally, in Palo Alto, Pizzone is a Milano-style pizza with a thick and pillowy crust yet surprisingly light and airy in the middle. Each Pizzone pizza is topped with sauce made with the finest Italian tomatoes and premium local mozzarella cheese, with flavorful seasonal vegetables and high-quality cured meats on select pizzas. Stop by our freezer section this week and pick up a Pizzone pizza to bake at home. And for an extra cheesy, extra delicious pizza pie, try our recipe below.

Four Cheese Pizzone with Potatoes, Rosemary and Bacon

Layer after layer of incredible flavor!

Ingredients

• 2 Four Cheese Pizzone pizzas
• 4 slices bacon, or Italian pancetta
• 3 small potatoes
• 2 tablespoons olive oil
• Fresh rosemary, chopped, to taste
• Salt, to taste
• Ground black pepper, to taste

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Thoroughly wash and pat dry potatoes. Slice potatoes into thin slices, about 1/8-inch thick. Transfer sliced potatoes to a bowl, drizzle olive oil over top and season with chopped rosemary, salt and pepper. Toss together. Transfer seasoned potatoes to the baking sheet. Place the potatoes in the oven and bake for 12 minutes. Remove from oven and set aside. Keep oven on.

Place bacon in a pan and cook for 5 minutes at medium heat, until lightly browned and crisp. Transfer bacon to a cutting board and cut into 2-inch pieces. (Skip cooking if using Italian pancetta)

Remove the two Pizzone trays from the box and remove the compostable film from the tray. Arrange potatoes and bacon pieces on both Pizzones. With the Pizzone on the provided compostable tray or on two sheet pans, place the Pizzone in the oven and bake for 8-10 minutes. (If the Pizzone is frozen, bake for 10 minutes before adding potatoes and bacon.) Remove the Pizzone from the oven, transfer to serving plates and enjoy your gourmet pizza!

Servings 2