BACON, POTATO, ROSEMARY AND FONTINA PIZZA
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 1 (13 by 18-inch) pizza
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
- In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
- Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
- Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
- In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
- If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
- Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
PLEASING POTATO PIZZA
I first heard of this distinctive pizza after a friend tried it at a restaurant. It inspired me to come up with my own recipe. The way the slices disappear, there's no doubt about this pizza's potatoey goodness. -Barbara Zimmer, Wanless, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add onion and pepper; cook and stir until bacon is crisp. Drain well., Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Meanwhile, unroll and press pizza crust onto an ungreased 14-in. pizza pan; prick several times with a fork. Bake until lightly browned, about 15 minutes. Increase oven setting to 375°., Drain potatoes; return to pan. Mash potatoes, gradually adding milk and salt. Spread over crust. Top with bacon mixture and cheeses. , Bake until cheese is melted, 15-20 minutes. If desired, sprinkle with chives and serve with sour cream.
Nutrition Facts : Calories 456 calories, Fat 22g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 1012mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
BAKED POTATO PIZZA
Perfect for Super Bowl parties or any other gathering, this pizza is loaded with bacon, green onions, cheese, and sour cream. It tastes just like a baked potato!
Provided by Brent BeSaw
Categories Appetizers and Snacks Meat and Poultry
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
- Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.
- Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.
- Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
- Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.
- Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 32.5 g, Cholesterol 42.7 mg, Fat 28.2 g, Fiber 2.5 g, Protein 14.4 g, SaturatedFat 9.5 g, Sodium 626.5 mg, Sugar 2.7 g
More about "potato and bacon pizza recipes"
POTATO BACON PIZZA | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (6)Total Time 1 hr 50 minsCategory MainsCalories 1090 per serving
- In a small bowl, dissolve the yeast and sugar in the warm water and let stand until the yeast has gorged itself and the liquid is foamy, about 10 minutes.
- While the dough is rising, pour 1 inch of water into a medium pot, fit it with a steamer insert, and place 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.
- 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. Place 1/4 of the potato slices in rows across the pizza, scatter over some of the bacon bits, and sprinkle with 1/4 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.
BACON AND POTATO BREAKFAST PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (72)Category BreakfastServings 8Total Time 40 mins
- If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
- Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
- In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
POTATO BACON PIZZA RECIPE - CREATIONS BY KARA
From creationsbykara.com
5/5 (1)Total Time 45 minsCategory Main DishCalories 694 per serving
- Boil potatoes in salted water till tender. Drain and mash potatoes. Add milk and salt to taste. Set aside.
- Roll pizza crust out on a 14" pizza pan and prick all over with a fork. Bake at 350° for about 15 minutes or till barely browned.
- Meanwhile, partially cook bacon in a medium hot skillet. Drain off all but about a tablespoon of the fat. Add onion and red pepper. Cook till bacon is crisp and veggies are tender. Drain really well.
- Spread the mashed potatoes over the crust. Cover with the bacon/veggie mixture. Top with cheeses.
POTATO, BACON AND ROSEMARY PIZZA - OLIVIA'S CUISINE
From oliviascuisine.com
HOMEMADE POTATO BACON PIZZA RECIPE – THAT …
From thatlemonadelife.com
CRISPY BACON AND ROSEMARY POTATO PIZZA - HEALTHY FOOD GUIDE
From healthyfood.com
100 OF OUR BEST EGG RECIPES FOR MORNING, NOON OR NIGHT
From albanyherald.com
POTATO BREAKFAST CASSEROLE | KANSAS FARM FOOD
From kansasfarmfoodconnection.org
SWEET POTATO AND BACON ALFREDO PIZZA RECIPE | SIMPLOT FOODS
From simplotfoods.com
ROBUCHON-STYLE MASHED POTATO PIZZA — OONI EUROPE
From eu.ooni.com
POTATO BACON PIZZA : 6 STEPS - INSTRUCTABLES
From instructables.com
RECIPES - KALE, POTATO AND BACON PIZZA - APPLEGATE
From applegate.com
MASHED POTATO AND BACON PIZZA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POTATO AND BACON PIZZAS RECIPE - EASY RECIPES
From recipegoulash.cc
POTATO PIZZA WITH CREME FRAICHE AND BACON - FOOD & WINE
From foodandwine.com
ROBUCHON-STYLE MASHED POTATO PIZZA — OONI AUSTRALIA
From au.ooni.com
MASHED POTATO AND BACON PIZZA | PUNCHFORK
From punchfork.com
ROBUCHON-STYLE MASHED POTATO PIZZA — OONI UNITED KINGDOM
From uk.ooni.com
PIZZERIA MOZZA POTATO, EGG, AND BACON PIZZA RECIPE
From ace.aaa.com
MASHED POTATO & BACON PIZZA RECIPE - WHITNEYBOND.COM
From whitneybond.com
RECIPES | @MJRIDGLITCH2017 | FLIPBOARD
From flipboard.com
MASHED POTATO AND BACON PIZZA — VIROQUA FOOD CO+OP
From viroquafood.coop
BETTY’S BEST SOUP RECIPES - BETTYCROCKER.COM
From bettycrocker.com
MASHED POTATO AND BACON PIZZA RECIPE | KITCHN
From thekitchn.com
You'll also love