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Bacon, Onion, and Potato Pizzas

The flammekueche of Alsace is the inspiration for this curious pizza. But the earthy garnish of bacon, onion, and potatoes would be at home at Providence’s Al Forno. For the best results, use a smokehouse bacon like that from Neuske’s Hillcrest Farm.


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Bacon, Onion, and Potato Pizzas

Recipe Notes

  • Yield: Makes 6 individual pizzas

Ingredients

  • Pizza Dough (see step 1)
  • 1 pound potatoes, peeled and cut into Winch dice
  • Coarse salt (kosher or sea)
  • 1 tablespoon butter
  • 6 slices of bacon, cut crosswise into 1/4-inch pieces
  • 1 large red onion, finely chopped
  • Olive oil
  • 2 cups grated Muenster cheese (6 to 8 ounces)
  • 1 tablespoon crackedor coarsely ground black peppercorns

Recipe Steps

Step 1: Make the pizza dough and when it is almost finished rising, continue with the pizza recipe.

Step 2: Place the potatoes and 2 quarts cold salted water in a large pot over medium heat and bring to a boil. Cook until the potatoes are just tender, about 5 minutes. Drain the potatoes in a colander, rinse under cold water, and drain again.

Step 3: Melt the butter in a heavy skillet over medium heat. Add the bacon and onion and cook until both are nicely browned, about 4 minutes. Stir in the boiled potatoes and cook until lightly browned, about 3 minutes. Transfer the potato mixture to a strainer over a bowl to drain off the excess bacon fat.

Step 4: Set up the grill for direct grilling using a two-zone fire, preheat one zone to high and the other zone to medium. Set up an oiled baking sheet and a cruet of oil on a side table next to the grill. Set the potato mixture, cheese, and peppercorns in bowls within reach.

Step 5: When ready to cook, brush and oil the grill grate. Working on the oiled baking sheet, flatten a ball of dough with the palm of your hand, then, starting at the top, stretch it out flatter. Rotate the dough disk and continue stretching away from the center, using plenty of oil, until you have a very thin 12-inch oval.

Step 6: Gently lift the dough oval, taking care not to tear it, and drape it on the hot grate over the hot zoneof the fire. The dough should start to rise and blister immediately. Grill the crust until the bottom is golden brown all over, about 2 minutes (lift the edge of the dough with a spatula to check it).

Step 7: Turn the crust over, movingit to the medium zone of the grill. Lightly brush the top with some olive oil and spread one sixth of the potato mixture on top. Sprinkle 1/3 cup of the cheese and 1/2 teaspoon of the pepper on top.

Step 8: Gently slide the pizza back over the hot zone of the grill. Cook until the cheese is melted and the bottom of the crust is golden brown, rotating the pizza as needed to cook the crust evenly. If the crust starts to burn on the bottom, move the pizza back to the medium zone of the grill for a minute for the crust to finish browning. Serve at once. Stretch, grill, and assemble the rest of the pizzas the same way.

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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]

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