Pizza with potatoes, goat cheese, bacon, and onions

This is a welcome change from the traditional pizza based on tomato sauce and mozzarella (good as that can be!). I got the idea for a potato-based pizza from the Radius Pizzeria in Hillsborough, NC, and worked up my own version. You’ll want a pizza stone and a peel for this recipe. This makes 2-12 inch pizzas.

  • 1/2 recipe pizza dough (or use store-bought)
  • 2 medium Yukon gold or similar potatoes
  • 1 large onion
  • 8 oz soft goat cheese, plain or herbed
  • 6 slices bacon

Make the dough

This makes a double batch, enough for 4-12 inch pizzas I like to make a full recipe and freeze half for another day. Using the food process makes the task easy, and the overnight rising gives better texture. But you can make it the same day if you allow a few hours for the rise.

  • 4 c AP or bread flour
  • 1-3/4 c water at room temperature
  • 2 TB olive oil
  • 2 tsp or 1 envelope instant yeast
  • 2 tsp kosher salt

Put the flour, salt, and yeast in the processor and pulse to combine. With the machine running add the oil then most of the water, holding back a couple of TB. Process for 30 seconds or so. If the dough seems dry add the remaining water; if too sticky, a couple of TB more flour. Process 15 sec longer then turn out onto a floured counter. Divide in half; put one piece in a zipper bag for freezing. Use your hands to form the remainder into a ball and place in an oiled bowl. Stretch plastic wrap over the bowl and refrigerate overnight. Remove from the fridge the next morning and leave at room temp to finish rising.

Toppings

Peel the potatoes and slice very thin, perhaps 1/8 inch. Boil for about 3 minutes to partially cook, then drain and set aside.

Peel the onion and cut into thin half-rings. Sauté in a bit of olive oil over medium heat, stirring occasionally, until browned, perhaps 10 minutes. Remove to a bowl.

Slice the bacon crossways into 1/4 inch pieces. Using the same pan, sauté until starting to crisp, then spread out on a paper towel to remove excess fat.

The Oven

At least 30 min before baking, put a pizza stone on the middle rack and set the oven to its highest temperature. This will be 500o in most home ovens, 550o if you are lucky.

Assembly

Divide the dough into halves and roll each into a ball. Working one at a time, place on a piece of parchment paper and use your hands or a rolling pin to form a 12″ circle, dusting the dough with flour as needed to prevent sticking. If the dough begins snapping back due to gluten formation, cover it and allow it to rest for 15 min, then proceed.

Layer the potato slices in a single layer over the dough, then spread the onions and bacon evenly. Follow with grape-size blobs of cheese evenly spaced all over, some ground pepper, and a drizzle of olive oil. Use your pizza peel to transfer one pizza, with parchment paper, to the pizza stone. Bake 8-12 minutes until the crust is nicely browned. Remove to a cooling rack and discard the parchment. Repeat with the second pizza and serve.

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