Pizza is one of our favorite things to cook. It’s easy to make even on rushed nights, especially with a batch of homemade pizza dough in the freezer. This recipe is even easier than others because it doesn’t involve making a sauce. Since the topping possibilities are practically endless, I never get bored with pizza. My summer favorite was this chicken and fresh herb pizza, and now I’m loving this potato pizza for fall. We’ve made vegetarian potato pizza for a couple of years now, changing up the cheeses and herbs we used, but I have to admit – I like this version the best because it has bacon.
This is one of those simple recipes where the few ingredients really shine. Crisp bacon, roasted potatoes and lightly caramelized onions make such a good combination that no sauce is needed. As far as the cheese goes, Eric and I disagree over which one works better with this pizza. He’s not a fan of blue cheese, but I love the way its tanginess goes with the onions and fresh thyme. He prefers the smokier flavor that’s achieved when we used smoked Gouda. Either way, you can’t go wrong.
- YIELD: about 6 servings
12 ounces potatoes (I like fingerling or red potatoes), very thinly sliced
Salt and freshly ground black pepper
1 medium onion, halved and thinly sliced
3 sprigs fresh thyme, plus more for topping
8 ounces blue cheese (my favorite) or smoked Gouda (Eric’s favorite) cheese, crumbled/shredded
Heat oven to 400º. Toss potatoes with a drizzle of olive oil and season with salt and pepper. Place on a baking sheet and cook for about 15 minutes, or until cooked through. This will depend on how thinly your potatoes are sliced, so check them accordingly. When the potatoes are done, increase heat to 500º and place your pizza stone in the oven.
Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp. Use a slotted spoon to remove to a paper towel to drain. Pour out all but about a tablespoon of grease.
Place the onion in the same skillet and and sauté, stirring frequently, over medium to medium-high heat for about 8 minutes, until the onion is soft and translucent. Add the thyme sprigs during the last few minutes of cooking, and season with salt and pepper to taste. Set aside to cool while preparing the dough.
On a lightly floured surface, gently stretch the dough into a 14-inch circle. Transfer dough to a cornmeal-dusted cutting board or piece of parchment. Brush the dough lightly with olive oil. Spread the potatoes evenly across the pizza, leaving a small border. Top with onions, then bacon. Sprinkle the cheese evenly over the top.
Slide onto a baking stone and bake for 7-8 minutes, or until the crust begins to brown and the cheese has melted. Remove from oven and sprinkle fresh thyme leaves over the top before serving.