- 4 red potatoes, thinly sliced, or more to taste
- 4 strips bacon, or more to taste
- Sauce:
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- 1 teaspoon minced garlic, or to taste
- 3/4 cup grated Parmesan cheese
- Crust:
- 1 cup warm water (125 degrees F, 52 degrees C)
- 2 tablespoons honey
- 1 tablespoon active dry yeast
- 1 tablespoon vegetable oil
- 2 cups all-purpose flour, or more as needed
- 1 1/2 cups shredded mozzarella cheese, or more to taste
- Place potato slices in a deep skillet and cover with 1 inch of water. Bring to a boil; reduce heat and simmer until just tender, about 5 minutes. Drain; set aside to cool.
- Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; set aside to cool.
- Heat cream, butter, and garlic together in a small saucepan over medium heat, stirring occasionally, until butter is melted, about 5 minutes. Add Parmesan cheese; stir until melted. Reduce heat to low and simmer sauce, uncovered, until thick, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 pizza pans.
- Combine warm water, honey, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Stir oil into yeast mixture. Mix in flour, 1 cup at a time, until dough starts to come together. Turn out dough onto a well-floured surface. Knead, adding more flour as you work, until dough is no longer sticky. Divide dough into 2 pieces and roll out to the size of your pizza pans; transfer to greased pans.
- Bake in the preheated oven until crusts are lightly golden, about 5 minutes. Remove from oven and spread sauce over both crusts. Cover sauce with potato slices. Crumble bacon slices over potatoes and cover with mozzarella cheese.
- Bake pizzas in the preheated oven until crusts are golden brown and cheese is bubbly, about 10 minutes.
05/10/2018
recipepes.com
Potato Bacon Pizza, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
