This potato-bacon pizza is perfectly delicious on its own, but top it with a fried egg and it becomes something altogether different: a satisfying supper or an unusual weekend breakfast.–David Leite
Potato-Bacon Pizza Recipe
Hands-On Time: 45 minutes | Total Time: 1 hour, 50 minutes | Serves 4 to 6
- For the pizza dough
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 1/3 cups warm water (110°F/45°C)
- 3 1/2 cups all-purpose flour, plus more, if needed
- 1 tablespoon olive oil, plus more for greasing
- 1 tablespoon kosher salt
- Coarse cornmeal, for dusting
- For the toppings
- 1 1/4 pounds (about 6 to 8) egg-size yellow potatoes, cut lengthwise into 1/4-inch slices (I like Carola)
- 1 tablespoon olive oil
- 1/3 pound slab bacon, cut crosswise into 1/2-inch pieces
- 3/4 pound fresh mozzarella, thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh rosemary leaves
- Kosher salt and freshly ground pepper
- Make the pizza dough
- 1. Dissolve the yeast and sugar in the warm water in a small bowl and let stand until the yeast has gorged itself and the liquid is foamy, about 10 minutes.
- 2. Dump the flour, oil, and salt in the bowl of a stand mixer fitted with the dough hook. Pour in the yeast mixture and stir on low to moisten the ingredients, then bump up the speed to medium and knead until the dough is supple and soft, 5 to 7 minutes. Add more flour a bit at a time if needed.
- 3. Transfer the dough to a bowl lightly greased with olive oil, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- 4. Position a rack to the middle of the oven, slide in a baking stone or an upside-down baking sheet, and crank the heat to 550°F (290°C). Generously dust a pizza peel or a rimless cookie sheet with cornmeal and set aside.
- Prepare the topping
- 5. While the dough is rising, pour 1 inch of water into a medium pot, fit it with a steamer insert, and lay the potato slices on top. Cover the pot and bring the water to a boil. Steam the potato slices until just tender, about 10 minutes.
- 6. Carefully lift out the slices using a fork and transfer them to paper towels to cool.
- 7. Heat the oil in medium skillet over medium-low heat until it shimmers. Add the bacon and cook, stirring occasionally, until the meaty bits are crispy-chewy, about 10 minutes. Transfer with a slotted spoon to paper towels to drain. Reserve any bacon fat in the pan to drizzle on the pizza, if you’d like. (And admit it: who doesn’t?)
- Assemble and bake the pizza
- 8. Divide the dough into 4 equal pieces. Place 3 in the fridge, and roll the fourth on a lightly floured surface into a 12-to-14-inch oval using a floured rolling pin. Slip the dough onto the peel and cover with one-quarter of the mozzarella. Lay one-quarter of the potato slices in rows across the pizza, scatter over some of the bacon bits, and sprinkle with one-quarter of the Parmiggiano-Reggiano cheese. Spritz the top with some of the rosemary and season well with salt and pepper. Drizzle the exposed edges of the pizza with some of the bacon fat, making sure it doesn’t drip down the sides onto the peel, otherwise the pizza won’t slide off easily.
- 9. Position the peel at the far edge of the baking stone and in one smooth motion pull it toward you, leaving the pizza on the stone. Bake until the edges are deeply golden brown and the cheese is bubbling, 9 to 10 minutes. Transfer to a cooling rack and wait several minutes before slicing crosswise. Repeat with the remaining dough and toppings.
Potato-Bacon Pizza Recipe © 2009 David Leite. Photo © 2009 David Leite. All rights reserved.