Bacon, Potato, Rosemary and Fontina Pizza Recipe

Why Bacon, Potato, Rosemary and Fontina Pizza Recipe?

Imagine biting into a pizza where crispy, smoky bacon meets thinly sliced tender potatoes, all kissed by the fragrant aroma of fresh rosemary. The creamy melt of fontina cheese ties it all together into a harmonious bite. This Bacon, Potato, Rosemary and Fontina Pizza Recipe combines rustic, earthy flavors with a golden, crispy crust that delights your senses. It’s a dish that elevates classic comfort food into a gourmet experience, perfect for those who crave something both familiar and inspiring.

Health Benefits & Nutrition

This pizza features ingredients that bring more than just flavor to your plate. Yukon gold potatoes provide a good source of potassium and vitamin C, supporting heart health and immunity (Harvard T.H. Chan School of Public Health). Rosemary acts as a powerful antioxidant and may aid digestion, thanks to its anti-inflammatory properties. Fontina cheese adds protein and calcium necessary for muscle function and bone strength. Meanwhile, bacon contributes protein but should be enjoyed in moderation due to higher sodium and fat content. Note: those sensitive to high sodium or with allergies to dairy should adjust ingredients accordingly.

Ingredients & Preparation

Recipe Card

Prep Time	35 minutes
Inactive Time	1 hour 10 minutes
Cook Time	25 minutes
Total Time	2 hours 10 minutes
Servings	1 (13 x 18-inch pizza)
Calories	Approx. 650 per serving
Diet Tags	Gluten (can be adapted), Nut-free

Full Ingredient List

• 1 recipe fresh pizza dough (recipe below)
• 3 to 4 baby Yukon gold fingerling potatoes, thinly sliced
• ½ small onion, thinly sliced
• 6 slices applewood smoked bacon, finely chopped
• 2 tablespoons fresh rosemary leaves
• ¼ cup extra-virgin olive oil, plus extra for greasing
• Kosher salt and freshly ground black pepper to taste
• 1 cup shredded fontina cheese
• 1 cup baby arugula (optional garnish)
• Juice of ½ lemon (for finishing)

Equipment Needed

• Large mixing bowls
• Half sheet pan or jelly roll pan (13 x 18 inches)
• Sharp knife or mandoline slicer for potatoes
• Oven preheated to 450°F (232°C)
• Stand mixer with dough hook (optional for dough)
• Rolling pin or hands for stretching dough
• Measuring cups and spoons

Tips for Choosing Quality Ingredients

• Select firm Yukon gold potatoes with smooth skin and no sprouts for the best texture and flavor.
• Buy applewood smoked bacon from a trusted provider for balanced smoky notes.
• Choose fresh rosemary leaves that are bright green and fragrant, avoiding woody stems.
• Use a good quality fontina cheese that melts evenly with a mild, nutty flavor.
• Opt for extra virgin olive oil labeled cold-pressed and fresh for the richest aroma.

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 450°F (232°C). Place your jelly roll or half sheet pan inside the oven to heat up as the oven warms. This helps create a crispy bottom crust.

Step 2: Mix Potato Topping

In a large bowl, combine thinly sliced potatoes, onions, chopped bacon, and rosemary leaves. Add ¼ cup olive oil, then season generously with kosher salt and freshly ground black pepper. Toss everything to coat evenly.

Step 3: Prepare the Dough

Remove the heated pan from the oven and drizzle some olive oil over its surface. Cut your pizza dough into two, reserving one piece for later. Stretch the remaining dough just wider than the pan and lay it inside, letting the edges rise to form a crust rim.

Step 4: Assemble and Bake

Spread the potato mixture evenly across the dough, then sprinkle 1 cup shredded fontina cheese on top. Return the pan to the oven and bake for 20 to 25 minutes. Bake until the crust is golden and the cheese melts and bubbles.

Step 5: Garnish and Serve

Once out of the oven, top the pizza with fresh baby arugula (optional) and drizzle with lemon juice for a bright contrast. Serve immediately while the crust is warm and crispy.

Step 6: Fresh Pizza Dough Recipe

Ingredients:

• 2 packages active dry yeast
• 2 teaspoons sugar
• 2 cups warm water (100–110°F / 38–43°C)
• 2 tablespoons kosher salt
• 6 cups unbleached all-purpose flour, plus extra for dusting
• 2 tablespoons extra-virgin olive oil, plus extra for bowl

Instructions:

1. In a small bowl, stir yeast, sugar, and warm water. Let sit 5–10 minutes until foamy.
2. In a stand mixer bowl, combine flour and salt. Add yeast mixture at low speed until just mixed. Increase speed to medium and mix 2 minutes until dough forms.
3. Add olive oil and mix a few seconds more. If dough is sticky, add flour 1 tablespoon at a time; if crumbly, add water.
4. Turn dough onto a floured surface and knead 6–8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a clean towel, and let rise for 1 hour or until doubled in size.

Variations & Substitutions

• Cheese Swap: Try substituting fontina with mozzarella or gruyère for a creamier or nuttier flavor.
• Herbs: Replace rosemary with thyme or sage to give a subtle change in aroma and earthiness.
• Meat Options: Use pancetta instead of bacon for a less smoky but still savory touch. For a vegetarian option, omit bacon and add caramelized onions.
• Dough Alternative: For a quicker meal, use store-bought pizza dough or even flatbread as the base.

Storage & Shelf Life

Store leftover pizza wrapped tightly in plastic wrap or airtight container in the refrigerator for up to 3 days. To reheat, place pizza slices in a preheated oven at 375°F (190°C) for about 10 minutes to restore crispiness.

For longer storage, you can freeze leftover pizza slices wrapped in foil and plastic wrap. Freeze for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 15–20 minutes.

Discard pizza if you notice any off smell, discoloration, or mold growth.

Pro Tips

• Use a mandoline to slice potatoes paper-thin for even cooking and crisp texture.
• Preheating the baking pan ensures the dough crisps well underneath, avoiding sogginess.
• Don’t overload toppings to prevent a soggy crust; a light, even layer allows the potatoes to roast properly.
• Adding lemon juice right after baking balances richness with tang, brightening each bite.
• Allow dough to rest and rise fully—this develops flavor and a chewy, airy crust.

When is the best time to eat Bacon Potato Rosemary And Fontina Pizza Recipe?

This pizza is perfect for lunch or dinner when you want something hearty yet sophisticated. It’s a great choice for weekend gatherings or cozy nights in. Enjoy it fresh and warm to savor the crispy crust and melting cheese at their best.

Can I prepare the pizza dough ahead of time?

Yes, you can prepare pizza dough a day ahead. Refrigerate the dough, wrapped tightly, and bring it to room temperature before shaping. This slow fermentation enhances flavor and texture.

Is there a gluten-free version of this recipe?

Absolutely! Substitute the all-purpose flour with a gluten-free pizza flour blend. Be sure to check that all other ingredients are gluten-free safe.

How can I avoid soggy potato toppings?

Slice potatoes very thin and toss them in olive oil before adding to the pizza. Preheating the baking pan also helps create a crisp crust and cooks the potatoes evenly.

Can I make this pizza vegetarian?

Yes, simply omit the bacon or replace it with plant-based bacon alternatives. Adding extra caramelized onions or mushrooms enhances flavor.

What cheese can be used as a substitute for fontina?

Mozzarella or provolone work well. For a nuttier taste, try gruyère. Each will melt nicely and add their unique character to the pizza.

Should I use fresh or dried rosemary?

Fresh rosemary offers a more vibrant aroma and flavor, ideal for this recipe. If using dried, use about half the quantity to avoid overpowering the dish.

How do I prevent the pizza crust from sticking to the pan?

Generously oil the baking pan before placing the dough. Using a preheated pan also helps the dough release more easily after baking.

More Recipes You Will Love

If you enjoy the earthy flavors in this pizza, give our pie crust recipe 1915025 a try for your next savory tart or quiche. Another comforting classic is the cornbread stuffing 3363331, which is perfect for family dinners and holiday meals.

Conclusion

Bacon, Potato, Rosemary and Fontina Pizza Recipe brings a delicious twist to home-cooked pizza nights. With its balance of smoky, creamy, and herbaceous flavors on a crisp crust, it’s simply irresistible. Give it a try and share your experience in the comments below. Your feedback and questions are always welcome!