Potato, Bacon, Rosemary, & Fontina Pizza

Potato, Bacon, Rosemary, & Fontina Pizza
Adapted from Tyler Florence

Ingredients Amount
fresh pizza dough dough for one pizza
Yukon Gold Fingerling Potatoes, sliced thinly 3-4
Vidalia Onion, thinly sliced 1/2 cup
Applewood smoked bacon, finely chopped 6 slices
Fresh Rosemary, roughly chopped 2 Tblsp.
Olive oil 1/4 cup
Fontina cheese, shredded 1 cup
Arugula 1 cup
Fresh lemon juice 1/2 lemon

Preheat oven to 450 degrees.  Place a jelly roll pan in the oven.  In a large mixing bowl, combine the potatoes, onion slices, bacon, rosemary, and toss  with 1/4 cup olive oil.  Season with salt & pepper.

Remove jelly roll pan from the oven and drizzle the base with a little olive oil.  Caution- pan will be HOT!  Stretch your pizza dough to slightly larger than the pan.  Place the dough on the pan, you’ll have to smooth and stretch it again in the pan to fit.  Stretch it to the sides of the pan to form a slight crust along the edges.

Pour the potato mixture over the dough, spreading it out evenly.  Sprinkle with the fontina cheese.  Bake for 20-25 minutes or until golden brown.  Remove from the oven and sprinkle with the Arugula.  Top with the fresh lemon juice.  Serve immediately.  Enjoy!