Wow, it’s been a whirlwind of a week here at our home, and I’m going to leave you this weekend with a whirlwind of a recipe! My friend, Jamie, over at Sweet Tea & Taters (don’t you love that catchy title?) shared this pizza recently and I bookmarked it right away. Honestly, she had me at “candied bacon”. Really? If you never thought bacon could get any better, believe it! Candied bacon is simply brown sugar laden bacon, crisped in the oven until it’s irresistible!
I used my new hand-held mandoline slicer I received from Oxo at FBF Orlando, in order to slice my potatoes very thin. If you do not have this tool, no worries. You can use your knife! 🙂 But, since you probably can’t get as thin of slices with your knife, then I would recommend nuking your potato slices in a microwave safe bowl for 2-3 minutes before layering on your pizza. Otherwise, as long as the potatoes are super thin, then no need to cook first!
After tasting this pizza and finding out how great it is, it was no surprise to me when I discovered that Jamie’s inspiration came from the same place I found the ever-so-popular balsamic strawberry pizza. 🙂
Potato, Gouda and Candied Bacon Pizza
- 6 slices bacon , cut into 1-inch pieces
- 2 Tablespoons brown sugar
- black pepper
- 1 pizza crust (homemade or store-bought)
- 1/4 to 1/2 cup pesto sauce
- 8 oz (.5 lb) wheel smoked Gouda, shredded
- 2-3 small red potatoes , sliced thin (mandoline set to 2)
- 1 yellow bell pepper , diced
First, make the candied bacon. Preheat the oven to 400 degrees F. Toss the bacon pieces, brown sugar and a generous amount of black pepper in a medium bowl until bacon is coated. Transfer to a baking pan and spread out to one layer. Bake for 15-20 minutes, stirring every 5 minutes, until the bacon is crispy and golden. Use a slotted spoon to transfer the candied bacon to a sheet of parchment paper and allow to cool.
Preheat the oven and pizza stone to 500 degrees F for at least 30 minutes.
Roll pizza dough to 12-inch round, on top of cornmeal dusted parchment paper, or pizza peel. Spread a generous layer of pesto on the surface, then top with half of the cheese. Layer the potato slices, then sprinkle lightly with salt. Evenly toss on the candied bacon and yellow pepper. Top with remaining cheese.
Bake for 8 to 12 minutes, or until the crust is golden and cheese is melted and bubbly.
Source: Adapted from Sweet Tea & Taters