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A fluffy potato is a surprisingly delicious pizza topping—especially with smoky bacon and fabulously buttery fontina cheese.
What You Get
Shallot or spring onion
Par-baked pizza crust
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place a pan underneath to catch any drips from the cooking pizza.
Thinly slice ¼ cup of the shallot. Finely chop about 1 teaspoon of fresh rosemary leaves. Slice the fontina. Slice the bacon ends.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Sprinkle with the shallot and fontina, crumble about 1 cup of the potatoes over, and top with the bacon (you may not need all of it). Drizzle with olive oil, scatter with the rosemary, and season with salt and pepper. Gently shimmy the pizza from the cardboard directly onto the oven rack and bake until potatoes and bacon are golden and the crust is crispy at the edges, 12 to 15 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Drizzle with fresh olive oil and grind with pepper. Cut the pizza into wedges and serve warm.