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Pizza with Bacon and Potato Recipe

Pizza with Bacon and Potato Recipe

Photographs : Alberto Rossi

Pizza with Bacon and Potato Recipe

FOR THE DOUGH

  • 5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups plus1 tbsp. (375 ml) lukewarm water
  • 3/4 tsp. (5 g) active dry yeast
  • 1 tbsp. (18 g) salt

FOR THE TOPPING

  • 1/3 lb (150 g) sliced bacon
  • 2/3 lb (300 g) potatoes
  • 2 sprigs fresh rosemary, chopped
  • Extra-virgin olive oil
  • Salt to taste

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour it into the well. Gradually incorporate into the flour until a loose dough forms, then add the salt. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise until it doubles in volume (from 1 to 4 hours depending on the temperature).
  2. Divide the dough into four portions and roll them into balls. Let them rise again, covered with lightly oiled plastic wrap, until they again double in size (from 30 minutes to 1 hour depending on the temperature).
  3. Wash, peel, and finely slice the potatoes.
  4. Sprinkle the work surface with flour and flatten each dough ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter. Put rounds on a baking sheet. Arrange the bacon and potato on top of the pizzas and sprinkle with the rosemary, a pinch of salt and a drizzle of olive oil.
  5. Bake at 480°F (250°C) for 8 minutes, or until the potatoes and crust are golden brown.

Preparation time : 30 minutes
Rising time : 11/2 hours – 51/2 hours
Cooking time : 8 minutes
Difficulty : medium

4 Servings

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Source :
ACADEMIA BARILLA
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Pizza with Eggplant and Provola Cheese Recipe”