Best 4 Potato Bacon Pizza Recipes

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Calling all pizza and potato enthusiasts! Prepare to embark on a culinary journey that harmoniously blends the comforting flavors of potatoes and smoky bacon into a delectable pizza creation. In this comprehensive guide, we'll unveil the secrets to crafting the ultimate potato bacon pizza, promising an explosion of flavors and textures that will tantalize your taste buds. Whether you're a seasoned pizzaiolo or a novice cook seeking to impress your loved ones, we'll guide you through each step, providing expert tips and tricks to ensure a perfectly balanced and unforgettable pizza experience. So, gather your ingredients, preheat your oven, and get ready to elevate your pizza-making skills as we delve into the art of creating the perfect potato bacon pizza.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO BACON PIZZA



Potato Bacon Pizza image

This is an Idaho favorite, and especially my family's. We make it every time we have company (and I always receive compliments!). This is a recipe I created after eating the same style of pizza at one of the college pizza shops here in town.

Provided by cookingmama

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 16

Number Of Ingredients 12

4 red potatoes, thinly sliced, or more to taste
4 strips bacon, or more to taste
½ cup heavy whipping cream
2 tablespoons butter
1 teaspoon minced garlic, or to taste
¾ cup grated Parmesan cheese
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 ½ cups shredded mozzarella cheese, or more to taste

Steps:

  • 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.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 16.5 g, Cholesterol 21.6 mg, Fat 7.6 g, Fiber 0.7 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 189.8 mg, Sugar 2.5 g

BACON, POTATO, ROSEMARY AND FONTINA PIZZA



Bacon, Potato, Rosemary and Fontina Pizza image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 1 (13 by 18-inch) pizza

Number Of Ingredients 16

1 recipe fresh pizza dough, recipe follows
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

Steps:

  • Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
  • In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
  • Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
  • Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
  • If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
  • Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

POTATO AND BACON PIZZA



Potato and Bacon Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

3 slices bacon
1/4 cup extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 1/2 pounds Yukon Gold potatoes (about 4 medium)
Kosher salt and freshly ground pepper
3 ounces Cambozola or blue brie cheese, rind removed, cut into 1-inch pieces
Chopped fresh chives, for topping

Steps:

  • Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside.
  • Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
  • Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated.
  • Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.

BACON JAM AND POTATO BREAKFAST PIZZA #SP5



Bacon Jam and Potato Breakfast Pizza #SP5 image

"Official Contest Entry: Simply Potatoes 5Fix" My husband and I love breakfast and pizza. I thought I could combine the two using my new favorite condiment, Bacon Jam. You can find Bacon Jam in some specialty food stores, order it online or be adventurous and make your own. Enjoy!

Provided by Alandrews

Categories     Potato

Time 27m

Yield 1 10 - 12" Pizza, 4 serving(s)

Number Of Ingredients 5

1 lb of your favorite pizza dough
2 cups Simply Potatoes® Shredded Hash Browns
1 (7 ounce) jar bacon jam (I used Skillet Bacon Spread)
3 cups shredded mozzarella cheese, separated in half
4 eggs

Steps:

  • Place a pizza stone in the oven and preheat oven to 500°.
  • Take potatoes out of bag and place in a colander. Rinse and drain well. Place potatoes in a clean dish towel and wring dry.
  • Roll out pizza dough to a 10 - 12" round.
  • Spread rolled out dough with 2/3 of the bacon jam.
  • Top jam layer with one and a half cups of cheese.
  • Top cheese with hash browns.
  • Spread remaining cheese over hash browns.
  • Make 4 small depressions in each quadrant of the pizza.
  • Place 1 egg in each of the depressions.
  • Dollop remaining bacon jam around top of pizza.
  • Bake for 12 minutes, until egg white is cooked and yolk is runny.
  • Note: Everyone's oven bakes differently. My oven is temperamental and takes longer to bake the eggs. Keep an eye on your eggs while they bake and adjust cooking time accordingly.

Nutrition Facts : Calories 461.5, Fat 23.6, SaturatedFat 12.6, Cholesterol 252.4, Sodium 613.6, Carbohydrate 36.4, Fiber 0.6, Sugar 25.1, Protein 25.1

Tips:

  • Use a baking stone or pizza pan to get a crispy crust.
  • Don't overload the pizza with toppings, or it will become soggy.
  • Use fresh, high-quality ingredients for the best flavor.
  • If you are using a pre-made pizza crust, be sure to pre-bake it according to the package directions.
  • Watch the pizza closely while it is baking to prevent it from burning.

Conclusion:

Potato bacon pizza is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy crust, cheesy interior, and savory toppings, this pizza is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give potato bacon pizza a try. You won't be disappointed!

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