Recipe courtesy of Tyler Florence
Episode: Pizza
Save Recipe Print
Bacon, Potato, Rosemary and Fontina Pizza
Total:
2 hr 10 min
Prep:
35 min
Inactive:
1 hr 10 min
Cook:
25 min
Yield:
1 (13 by 18-inch) pizza
Total:
2 hr 10 min
Prep:
35 min
Inactive:
1 hr 10 min
Cook:
25 min
Yield:
1 (13 by 18-inch) pizza

Ingredients

Fresh Pizza Dough:

Directions

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.

Fresh Pizza Dough:

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Balsamic Soaked Bacon Wrapped Scallops

Recipe courtesy of Rachael Ray

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

Recipe courtesy of Anne Burrell

Potato and Bacon Pizza

Recipe courtesy of Food Network Kitchen

Tomato-Fontina Torte with Rosemary Crust

Recipe courtesy of Food Network Kitchen

Polenta Gratin with Tomato, Fontina, and Rosemary

Recipe courtesy of Deborah Madison

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.