PIZZA WITH POTATO, BACON AND CRÈME FRAÎCHE

INGREDIENTS
  • 1 round (about 8 ounces) pizza dough, see notes above
  • flour for dusting
  • 3 to 4 tablespoons crème fraîche
  • 1 slice bacon, finely chopped and crisped in a frying pan
  • 1 teaspoon minced fresh thyme
  • 1 red-skinned (or other) potato, thinly sliced on a mandoline
  • olive oil for drizzling
  • nice sea salt, such as fleur de del, for sprinkling
INSTRUCTIONS
  1. For the pizza: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to 550°F or to its hottest setting. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel.
  2. Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter the bacon and thyme overtop. Layer the potato slices over top, slightly overlapping them. Drizzle with olive oil and sprinkle with sea salt.
  3. Bake pizza until top is blistered, about 5 minutes. Cut and serve immediately.
PREP TIME
10 MINS
COOK TIME
5 MINS
TOTAL TIME
15 MINS
Serves
2

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