Bacon, Potato, Rosemary and Fontina Cheese Pizza Recipe

Bacon, Potato, Rosemary and Fontina Pizza Crispy bacon, tender potatoes, fragrant rosemary, and melty fontina cheese atop a golden crust. This irresistible pizza will transport you to cozy Italian evenings, perfect for sharing with loved ones!

• Yield: 1 (13 by 18-inch) pizza
• Total time: 2 hr 10 min
• Preparation: 35 min
• Resting: 1 hr 10 min
• Cooking: 25 min

• 1 batch fresh pizza dough, recipe below
• 3 to 4 small Yukon gold fingerling potatoes, thinly sliced
• 1/2 small onion, thinly sliced
• 6 slices applewood smoked bacon, finely chopped
• 2 tablespoons fresh rosemary leaves
• 1/4 cup extra virgin olive oil, plus more for greasing pan
• Kosher salt and freshly cracked black pepper
• 1 cup shredded fontina cheese
• 1 cup baby arugula (optional)
• Juice of 1/2 lemon

Fresh Pizza Dough:

• 2 packages active dry yeast
• 2 teaspoons sugar
• 2 cups warm water (100 to 110F)
• 2 tablespoons kosher salt
• 6 cups unbleached all-purpose flour, plus extra for dusting
• 2 tablespoons extra virgin olive oil, plus extra for greasing bowl

Instructions:

1. Preheat your oven to 450F and place a jelly roll or half-sheet pan inside to heat get that perfect crispy base!
2. In a large bowl, mix the thinly sliced fingerling potatoes, onion, chopped bacon, and rosemary leaves. Add 1/4 cup olive oil, salt, and pepper to taste, then toss everything well to coat the aromas alone will have your mouth watering.
3. Remove the hot pan from the oven and lightly oil the surface. Divide the pizza dough into two portions, reserving one for another use. Stretch the remaining dough slightly larger than the pan and fit it inside, pressing it up the edges to create a crust around the rim.
4. Spread the potato mixture evenly over the dough, then scatter the shredded fontina cheese on top. Bake for 20 to 25 minutes until the crust is golden and crisp watch it bubble and brown to perfection!
5. Remove pizza from the oven. If desired, top with fresh arugula and drizzle with lemon juice for a bright, zesty finish. Slice, serve immediately, and savor every heavenly bite!

Fresh Pizza Dough Preparation:

1. In a small bowl, stir together the yeast, sugar, and warm water. Let sit for 5 to 10 minutes, until the yeast activates and foam appears magic in motion!
2. For stand mixer method: Combine salt and flour in the mixing bowl and pulse a couple of times to blend. Add the yeast mixture on low speed until the flour just begins to absorb the liquid. Increase speed to medium and knead for about 2 minutes until dough forms a ball. Incorporate olive oil, pulsing a few times. Occasionally scrape dough from the hook. Check dough texture by squeezing between thumb and fingers; adjust with more water if crumbly or more flour if sticky, one tablespoon at a time. Turn dough out onto a floured surface and knead a few times until smooth and elastic.
3. For hand kneading: Mix yeast mixture, salt, and 2 tablespoons olive oil in a large bowl. Gradually add flour, stirring first with a spoon, then kneading by hand as mixture thickens. Add flour as needed so dough is soft but not overly sticky. Feel dough texture, adjusting with water or flour as needed. Knead for about 10 minutes until smooth and elastic feel the satisfaction of handmade dough!
4. Shape dough into a round ball and place in a lightly oiled bowl, turning to coat all sides with oil. Cover with plastic wrap or a damp cloth. Let rise in a warm place (like above a gas flame) until doubled in size, about 1 hour patience rewards with fluffiness.