Categories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 1 (1lb.) premade pizza crust dough
- all-purpose flour (for dusting)
- 4 medium-size Yukon gold potatoes, skin on (1 1/4 lb.)
- 2 cloves garlic, minced
- 1/2 cup very finely sliced sweet onion
- 6 slices Applewood-smoked bacon, crisp-cooked and crumbled
- 1 Tbsp. chopped fresh thyme leaves
- Extra virgin olive oil
- 1 tsp. flaked sea salt
- freshly cracked black pepper
- 1/3 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp white cheddar cheese
- 1/4 cup finely grated Parmigiano-Reggiano
- Toppings:
- 1 1/2 cups sour cream
- 4 Roma tomatoes, sliced
- 1/4 cup finely chopped chives
Directions
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Preheat oven with pizza stone to 500 degrees.
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For Pizza, evenly divide dough in two pieces. Thinly stretch or roll each piece, dusting with flour.
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Fill a large bowl with cold water. Using a mandolin, slice potatoes paper thin. Place slices in water, swirl to remove excess starch and prevent potatoes form turning brown. Drain off water; lightly pat potatoes dry with paper towels. Add garlic, onion, bacon, and thyme to potatoes in bowl. Drizzle with a little olive oil. Season with some sea salt and pepper. Mix well.
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Combine Monterey jack and cheddar cheeses. Divide cheeses between pizza dough, spreading evenly. Drizzle each pizza with olive oil. Top with some sea salt, a little cracked black pepper, and a sprinkle of Parmigiana-Reggiano.
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Bake pizzas 8 to 10 minutes, until crust is golden brown, potato edges are lightly curled, and cheese is bubbly.
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To serve, cut pizzas into squares. Top with a dollop of sour cream, diced tomatoes, and chopped chives.
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makes 2 pizzas.