Potato, Bacon, Rosemary & Fontina Pizza
Adapted from Tyler Florence
|Pizza Dough recipe||dough for 1 large pizza|
|Yukon Gold Fingerling Potatoes, sliced thin||3-4|
|Apple smoked bacon, finely chopped||6 slices|
|Vidalia onion, thinly sliced||1⁄2 cup|
|Fresh Rosemary leaves, roughly chopped||2 Tblsp.|
|Olive oil||1/4 cup plus for greasing the pan|
|Kosher salt & pepper||to taste|
|Fontina cheese, shredded||1 cup|
|fresh lemon juice||1/2 lemon|
Preheat the oven to 450 degrees. Place a jelly roll pan in the oven. In a large mixing bowl, place the potatoes, bacon, onion, and rosemary. Mix with 1/4 cup olive oil and salt/pepper to taste. Mix well and set aside.
Remove jelly roll pan from oven and drizzle the base with olive oil. Caution your pan will be HOT! Stretch your fresh pizza dough so it is just larger than the pan. Place it on the hot pan, spread it out so the edges of the dough form a slight crust.
Pour the potato mixture on top of the dough, spreading it to cover the entire surface. Sprinkle the fontina cheese on top. Bake for 20 – 25 minutes until golden brown. Remove from oven and top with Arugula and squeeze the fresh lemon juice over. Serve immediately. Enjoy!