Potato, Bacon & Onion Pizza

This year as I’ve previously posted I’m striving to be a bit more involved with charitable causes. As I’ve aged to this ripened and pungent state of 26 I’ve found that I’m really a pretty self-centered individual. I really acknowledge fully that I may not really look outside of my own little world very often. I’m a bit of self proclaimed hermit really. Although I do not agree with a lot of current political policy on food (USDA approved ammonia treated beef? Yum…) I do strongly feel that theres a problem in America that needs solved and that problem is a destitute nation thats facing hunger. Lets set aside telling the Americans what they should and should not eat for a moment and think, truly think…what about those people who have nothing to eat at all?  Many Americans face hunger, with a wounded economy many people will be suffering this holiday season. Feeding families in need should be a priority, or at least something that everyone really thinks about. Share our holiday table is  a progressive virtual fundraising supper, the goal at hand is to raise awareness and donations for share our strength to prevent hungry children this holiday season. Heres how it works, Each blogger is to choose one (or more) selections from a variety of courses and categories including appetizer, drink, soup, salad, entrees, sides and desserts. Of these courses each blogger will select a course and a “track”. The tracks being these categories gourmet, family friendly, vegetarian or gluten free. I have selected, Drum roll please…


Gourmet Appetizer and gourmet drink (that post will be tomorrow, I’m sure you all look forward to it). Although this entry may not be “gourmet” by some folks standards the almighty Webster defines Gourmet as a connoisseur of food and drink, and although I may not have a pedigree I do consider myself an artisan of sorts. I aim to cook from scratch, I hope to provide and inspire others to make good quality foods, I thrive and live for food. With that said this entry is a potato, bacon and onion pizza. I first saw the idea of potato pizza on the best thing I ever ate. (Alex Guarnaschelli, yukon gold potato pizza five points restaurant) This is my version, its made with a basic pizza dough that I’d actually made for pita rolls as well. The potatoes are sliced uber thin, so thin they are practically transparent, accompanied by bacon pieces, onion and Jarslberg cheese this is a no fail appetizer or quick supper. Perfect with a nice cold beer or glass of wine, its a round up of all the best comfort foods. Cheese, bread, potatoes and BACON. Enjoy and inspire, please be sure to check out share our strength, or something in your own neighborhood. Share and care this holiday season. 
Click Here to Help Feed a family today.

Visit Other Posts for Share Our Holiday Table’s Appetizer-Theme
The Recipe Girl (Gourmet, Sundried Tomato Polenta Bites)

Potato, Bacon and onion pizza: 

slightly crisp, slightly chewy crust with potatoes, bacon, onion and of course cheese. I used swiss because its what I have on hand most often. I typically have Vermont cheddar, mozzarella and swiss., for this meal I went Swiss, you could substitute anything you’d like or leave it out all together and drizzle with additional olive oil. (for browning and softness) This is a very easy yet satisfying treat. 
1 recipe Basic Pizza Dough, or other pizza dough
2-3 tablespoons bacon grease
2-3 potatoes
4-5 slices of cooked bacon crumbled
Jarlsberg cheese or other
1 medium red onion thinly sliced 
extra virgin olive oil for drizzling
salt and pepper
Preheat oven to 350 degrees, this will be a chewier flat bread pizza for a much crisper crust use a temp of 450 or higher. 
Divide 1 pound of pizza dough into 4-6 portions, If your dough has just proofed you can set them aside once divided to proof again. I sometimes wait for the second proof however often when I’m making pizza I’m in a rush. I like to make 6 smaller pizzas so that the crust is more pliable and its easier to flatten out thin. Pat each portion of dough into the bacon grease, I use this for flavor as well to help crisp the dough, you could use softened butter instead. Form into thin flat rounds ideally less than 1/4″ thin. Place pizzas on a cookie sheet thats been greased or buttered prick the dough all over with a fork and par cook about 5 minutes. 
Using a mandoline slicer or a sharp knife very thinly slice potatoes, you will need about 1 1/2 potatoes per pizza. To prepare this ahead of time place the potatoes in cold water, this can be done a few hours in advance. Remove dough from the oven layer the potatoes, sliced onion and bacon on top. Drizzle with extra virgin olive oil (1-2 teaspoons each), sprinkle with salt and pepper and bake until the potatoes are softened. This will vary on how thin you got your potatoes however its a safe bet that this will take about 10 minutes at least. Remove from the oven, top with cheese. Place back in the oven to melt the cheese, slice and serve hot. I sometimes use the broiler to really make my pizza cheese char and bubble. Drizzle with additional extra virgin olive oil or even a drizzle of balsamic vinegar. 
Notes: Waxy potatoes work best however I believe I used standard russet potatoes