Olive oil, to brush on the crust and to drizzle over the pie
2-3 large Yukon Gold potatoes (another variety waxy-ish potato that you would use for potato salad or good roast potatoes would work well here)
1 cup pancetta, diced (if you can get it in a single hunk and then dice it into little cubes, that will make for more delectable bits than sliced pancetta that you slice further). A little more is better than a little less.
1/4-1/3 taleggio cheese, torn up (ours was pretty runny; you could also just wait until it's time to put it on the pie and tear it up then, as all the torn bits stick together anyway, making the cook tear them up again)
3/4 cup grated or shaved parmesan
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 - 1 teaspoon Volterra fennel salt (or plain salt, or your favored herbed salt; go lighter on other mixtures, as the Volterra stuff in particular is not hyper-salty)
1 recipe pizza dough (you're on your own here)
1. Cook the potatoes in boiling, salted water for 20 minutes (until tender). Drain, let cool a bit, then peel and thinly (1/8" worked well) slice.
2. Preheat oven to 500°F. Brush a cookie sheet lightly with oil, and either roll the dough out and put it on or stretch it and put it on. Brush the dough lightly with olive oil.
3. Arrange the potato slices on top, overlapping slightly and bake for about 10-15 minutes.
4. Remove the pie from the oven, sprinkle with the pancetta, herbs, cheeses and salt and drizzle with olive oil.
5. Bake for another 5-8 minutes. Serve hot.