Do I post too much pizza here? Is there such a thing as too much pizza? I don't think there is.
This pizza is a thing of beauty. Allow me to break it down for you: Chewy, perfect pizza dough. Sweet caramelized onions. Carb-o-licious roasted potatoes. Salty bacon. Mozzarella and gruyere. Are you drooling yet?
I know that potatoes on pizza seem kind of odd and maybe a tad redundant (carbs + carbs?), but they provide a nice earthy flavor and wonderful added texture to the pizza. They are briefly roasted, just to cook them through, and then once they are added to the pizza, they get beautifully browned and crispy. The old adage of "Bacon makes everything better" is certainly true here as well.
I typically let the seasons guide me in my pizza-making, using as much fresh and seasonal produce as I can. That sadly doesn't work as well in the winter, but this is a great option if you are like-minded about that sort of thing. It's definitely a hearty and indulgent pizza, but when served alongside a leafy green salad with beets and oranges, it is a lovely and seasonally appropriate meal.
We're hunkered down in the cold along with the rest of the country, and as if you needed another reason to make a pizza - having your oven on for this will really warm up your kitchen for you!
Bacon, Potato, and Caramelized Onion Pizza
barely adapted from Annie's Eats
- 1 cup thinly sliced small potatoes, such as fingerling, red potatoes, or Yukon golds
- 2 Tbs olive oil, divided, plus more for brushing
- Salt and pepper
- 1 large onion, halved pole-to-ple and thinly sliced
- Pinch of sugar
- 1 lb pizza dough
- cornmeal, for sprinkling
- 1 cup shredded mozzarella cheese
- 1 cup shredded shredded gruyere cheese
- 3 slices bacon, cooked until crisp, and crumbled