Potato, Bacon & Crème Fraîche Pizza
Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I’ve been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I’ve cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar.
Prep Time
10minutes
Cook Time
5 minutes
Prep Time
10minutes
Cook Time
5 minutes
Ingredients
Instructions
  1. Pull out pizza dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
  2. Place a baking sheet or pizza stone in the top third of the oven and preheat the oven to 550 degrees Fahrenheit or to its hottest setting.
  3. Gently shape dough into a 10″-12″ disk handling it as minimally as possible. Arrange dough on parchment-lined baking sheet.
  4. Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter bacon and thyme overtop. Layer the potato slices over, slightly overlapping them. Drizzle with olive oil and sprinkle with sea salt. Bake the pizza until top is blistered, about 5 minutes. Cut and serve immediately.