Bacon, Potato, Rosemary and Fontina Pizza

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Amazing! All my dinner guests loved this. I used pancetta instead of bacon and used a little of the pancetta drippings to toss the potatoes in instead of the olive oil. Didn't have an onion so skipped that but didn't miss it. Everyone was amazed to find potatoes on their pizza but raved about the creamy texture and taste.

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This pizza is FABULOUS! We too, slightly precooked the bacon and carmelized the onions in the bacon grease - Yummmmm! prior to mixing them in with the other ingredients. We weren't sure about the Arugula, but stuck with it and it really added another delicious layer of flavor. Treat yourself to this pizza. You won't regret it!

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For anyone stating that it was a little dry, make sure you are serving the pizza with a side of sour cream, makes all the difference in the world

Keys:
1 Pre cook the bacon to render the fat
2 Caramelize the onions prior to putting them into the mixture
3 Add some roasted cloves of garlic to the mixture
4 When baking the crust, make a butter garlic sauce to base the edges with, it will make the crust pop and gives it a nice crispness
5 Adding some mozzarella cheese to the mixture along with fontina is an excellent addition, not required but if you try it with and without, you will add it every time in the future :

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We made this for our friends last night and they said it was the best pizza they had ever eaten in California! Bacon quality does matter so stick with applewood smoked one. Great flavor, despite the simply ingredients.

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The flavors of this pizza are great, but it was a little too dry for me.

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This pizza is amazing!! I have made it both with fingerling potatoes and also with super thinly sliced regular potatoes and both come out great!!

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This is such a flavorful pizza and I will be making this again and again. Definitely a crowd pleaser! I would recommend cooking the bacon in a skillet before adding to the pizza as it wasn't quite crispy enough. We also use a little of the bacon fat in place of some olive oil. We have used russet potatoes and mozzarella cheese and it was still heavenly. Don't skip the lemon juice at the end - it ties it all together.

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This is a really tasty pizza. We took the other reviewers' advice and very lightly browned the bacon first. In the same skillet, we also lightly caramelized the onion and patted both dry on paper towels. The only other change we made was that we added about four cloves of mashed, roasted garlic to the topping mixture. Great recipe, Tyler!

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FABULOUS! I didnt' have fingerling potatoes so I used what I had on hand - russet. It still came out great. The next time I think I will render the bacon before adding it to the other ingredients so that the crust isn't as greasy. But a great recipe to put into my folder of favorites! Thanks, Tyler.

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This is a keeper!