OK for those of you that are still working on your New Years resolutions, this recipe might not be for you. As for the rest of us…..Double Carbs with this Potato Pizza with Bacon and Chives! Heck yeah!
This pizza requires the use of a mandoline. Which if you have one, you’ll know it’s an awesome kitchen tool, but be CAREFUL! The blades are very sharp – you do NOT want to slice your finger in one of these, trust me. You will want to slice your baby potatoes very thinly so that they will be done cooking at the same time that your pizza is (this way you do not have to par-cook them).
I am also including my all-time favorite pizza dough recipe that I have used ever since I stumbled upon it. It is my favorite of many that I have tried. The pizza dough recipe is adapted only so slightly from a Peter Reinhart recipe. I’ve just simplified the method a little, the ingredients are the same. The one thing I should note though is this is make-ahead pizza dough – being that you must make it the day before you need to use it. The dough does a slow rise in the fridge overnight and it is worth the wait!
Peter Reinhart’s amazing pizza dough! (Method adapted slightly) the dough yields enough for 6 personal style small pizzas
- 4 1/2 cups of flour (all-purpose, unbleached)
- 1 3/4 tsp salt
- 1 tsp instant yeast
- 1/4 cup olive oil
- 1 3/4 cups ice-cold water
Using a stand mixer with the dough hook attached add all the dry ingredients in and give them a good stir. Add in your olive oil and ice-cold water at about medium speed let your mixer mix away about 5-7 minutes. You will know you have the right consistency when a nice smooth ball forms and clears the sides of the bowl. If the dough is too sticky add a bit more flour in a TBSP at a time or if the dough is too dry add a bit more water in a TBSP at a time.
Line a cookie sheet with parchment paper. Remove the dough from the mixer – give a little love and shape it into a ball. Divide the dough into 6 equal balls and place on your parchment-lined sheet. Coat each with a drizzle of olive oil and wrap tightly with saran wrap and place in the fridge. Let rest overnight ready for use the next day.
PIZZA TOPPINGS (this is enough to make 2 small pizzas (you will still have the dough for 4 more in case you would like to do different variety):
- 3-4 baby potatoes (i picked a few larger ones) – sliced very fine on a mandoline (be careful)
- 3 thick slices of good quality bacon, cooked and chopped into bite-sized pieces
- 1/3 cup mascarpone cheese
- 1-2 cloves garlic, minced
- 1 1/2 tsp oil
- 1/4 tsp za’atar or dried rosemary and thyme (fresh herbs would be great too – use more if you use fresh)
- Grated Mozza Cheese (however much you like on your pizza)
- Fresh Chives, snipped with scissors over the finished product
- Freshly Shaved Parmesan (optional)
- Red Pepper Flakes (optional)
- Salt
- Pepper
Preheat your oven to 450F. Use a sheet pan or better yet a pizza stone if you have one. I used a sheet tray and prepped with a little olive oil. Stretch out a round of pizza dough by hand. Grab the edges and move and work around in a circle. Then place on the tray and stretch out a little more gently with your fingers.
Add your minced garlic to your mascarpone cheese and spread with the back of a spoon over the dough. Dry your sliced potatoes as much as possible with a clean kitchen towel, then toss them in a small bowl with the olive oil, spices, and a pinch of salt and freshly ground pepper. Spread the potatoes in a single layer over the pizza. Top with the bacon, Mozza cheese to your liking, and drizzle with a little olive oil and salt and pepper.
Place in the preheated oven for 15-17 minutes until done. Remove from oven, sprinkle with some snipped chives, freshly shaved parmesan, and red pepper flakes if desired.
Slice it up and serve. Enjoy!
If you like this recipe you should try: Cacio e Pepe with Arugula
or: Fresh Pappardelle with Bolognese
