Pizza With Potato Bacon And Crème Fraîche Recipes
PIZZA WITH POTATO, BACON AND CRèME FRAîCHE
Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I've been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I've cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar. Here's the Food and Wine recipe for reference. As you know, my preference is to cook pizza on a Baking Steel. If you don't have one, I find a cast iron skillet preferable to a sheet pan for getting a crisp crust. Find instructions here for cast iron skillet. Finally, I love the Lahey pizza dough, but use whatever dough you like.
Provided by alexandra
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- For the pizza: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to 550°F or to its hottest setting. Gently shape dough into a 10″-12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel.
- Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter the bacon and thyme overtop. Layer the potato slices over top, slightly overlapping them. Drizzle with olive oil and sprinkle with sea salt.
- Bake pizza until top is blistered, about 5 minutes. Cut and serve immediately.
POTATO AND BACON PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside.
- Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
- Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated.
- 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 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.
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