Potato and Speck Pizza


  • 1 pizza dough ball 
  • 3 tablespoons Bechamel
  • 2 ounces Idaho® Russet potatoes, thinly sliced and cooked
  • ½ ounce cooked leeks
  • 2 ounce mozzarella cheese
  • 1 ounce soft wash rind cheese like Brie, or Green Hill cheese
  • Pork jowl, cured, thinly sliced
  • 1 fried egg (optional)
  • Grated Pecorino cheese, to garnish
  • Chili flake, to taste
  • Chives, thinly sliced
  • Black pepper, to taste 


  1. Shape dough ball and spread with Bechamel sauce. 
  2. Add cooked potatoes and leeks, mozzarella, Green Hill or Brie like cheese. and pork jowl on top. 
  3. Prepare one egg: add olive oil to a small skillet and heat over medium high heat, crack egg into skillet, season with Maldon salt. Fry until just crispy around the edges. You want this egg to be sunny side up. 
  4. Fire pizza in the oven set as hot as you can get it; when ready, slice pizza, then add egg on top. Garnish with pecorino, chili flakes and chives. Season egg with ground black pepper. 
Print Recipe

Dan Latham
Culinary Guide Shop
Atlanta, Georgia

Share this Recipe