Categories: Pizza/Flatbread
Ingredients
- 3 slices bacon
- 1/4 cup olive oil
- 1 lb. refrigerated pizza dough, at room temp
- 1 1/2 lbs. Yukon Gold potatoes (about 4 medium)
- Kosher salt and black pepper
- 3 oz. cambozola or blue brie cheese, rind removed, cut into 1-inch pieces
- Chopped fresh chives, for topping
Directions
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Freeze the bacon on a plate until firm, 20-30 minutes. Dice the bacon and set aside.
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Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475. Brush a large piece of parchment paper with 2 tbsp. olive oil. Stretch the pizza dough into an 11×15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
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Peel and very thinly slice the potatoes with a mandolin or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3-4 minutes. Uncover and toss the potatoes with the remaining 2 tbsp. olive oil, 1 tsp salt and black pepper until fully coated.
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Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30-35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking just until the cheese melts, 1 to 2 minutes. Sprinkle with chives.