When I set out to make this recipe, I had every intention of using it for a “Meatless Monday” post. A potato pizza was something I had been wanting to make for a few weeks now. It was going to be great – a nice, hearty, wholesome vegetarian pizza. But somewhere along the way, I completely lost focus. Before I knew it, I had a non-vegetarian pizza baking in the oven.
Blame it on the bacon. It was quite simple, actually. I mean, how many times have you just absent-mindedly picked up a slab of bacon when you were supposed to be shopping for a vegetarian meal? Happens to the best of them, right? Well, probably not most vegetarians. But what can I say, I’m weak. So weak, in fact, that my bacon topping-induced haze continued from the time I went to the grocery store on Saturday night to when I put the pizza in the oven on Sunday afternoon. It was only then that I realized my mistake.
Fortunately, it’s a problem that can easily be solved – if you prefer a vegetarian pizza, just don’t add the bacon. Either way, this pizza is quite versatile. You can keep it simple with just the potato topping or mix it up with other toppings like roasted garlic, mushrooms, sausage, and of course, bacon. That’s the great thing about pizza, the options are pretty much endless.
Potato Pizza1 1/2 cups bread flour 1/2 tspn salt 1/2 tspn yeast 1/3 tspn sugar 1 cup lukewarm water Olive oil 2 Russet potatoes Kosher salt Cornmeal Black pepper 1/2 medium onion, diced 3 cloves garlic, finely sliced 1 sprig rosemary, roughly chopped 2-3 slices cooked bacon, diced 1/4 cup heavy cream
You’ll want to set aside at least 3-4 hours to prep the dough. Add the yeast to the water, whisk until dissolved and reserve for five minutes. In a stand mixer, combine the flour, salt and sugar. Using a flat blade attachment or dough hook, mix on low speed and slowly add the water and yeast mixture. Continue mixing on low speed until the ingredients combine and begin to form a dough shaped ball, 1-2 minutes. Increase the speed to medium and mix for another 6-8 minutes, until the dough is smooth and easily pulls away from the bowl.
Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl and turn until fully coated in oil. Cover with plastic wrap and set aside for 2 hours. The dough should nearly double in size.
Roll the dough out onto a floured surface and shape into a log. Loosely cover with plastic wrap and let it rise for 1 hour.
Preheat the oven to 500 degrees and set a pizza stone on the middle rack.
Meanwhile, peel and wash the potatoes. Using a mandoline, slice the potatoes on the thinnest setting – ideally 1/16 inch. Fill a large bowl with water and stir in 1 teaspoon salt. Transfer the sliced potatoes to the bowl and reserve for 1 hour. This will help remove some of the starch from the potatoes, which allows the potatoes to bake faster. Drain the potatoes in a colander, press out as much water as possible and pat dry with paper towels.
Shape the pizza dough on the floured surface. Start by pressing outward from the middle and moving toward the edges, being sure to rotate as you go, until you have disc about 14-16 inches in diameter. If it’s easier, you can use a rolling pin.
Transfer the dough to a pizza wheel dusted with cornmeal. If you’re not using a pizza stone, transfer the dough to a large pie pan or sheet pan. Drizzle some olive oil on top of the dough and sprinkle with a pinch of salt and pepper.
Similar to the way you might prepare a potato gratin dish, top the dough with the potato slices. Start on the outside edge and work your way to the center, slightly overlapping each slice. You’ll notice in the photos that my final crust was overcooked on the edges. To avoid this, layer the potatoes all the way to the edge of the dough – the moisture from the potatoes will help prevent the crust from burning.
Once you’ve layered on the potatoes, sprinkle on the onions, garlic, rosemary, and another pinch of salt and pepper. If you’re using bacon, add it to the top. If not, you’ve got yourself a veggie pizza. Drizzle some more olive oil across the top and do the same with the heavy cream.
Transfer the pizza to the oven and bake for 30-35 minutes, until the edges of the potatoes are nice and browned.
Once the pizza is ready, remove and slice right away. Serve and enjoy.