It seems that my brain doesn't stop thinking about food some days. This morning I came up with a recipe idea for a pizza. You see my inspiration came from the website In the Kitchen with Jenny and she posted these great little cheese stuffed bread sticks using her homemade dough recipe. Well sometimes I get inspired from looking at some one else's creations then the juice just starts to flow. That's how I ended up with an idea for a pizza that would be close in flavor to a potato gratin and had ingredients of a baked potato soup. Crazy, right?
- 1 bag of pre-made pizza dough (or make your own recipe for one pie)
- 1 large baking potato
- 1 cup shredded cheddar cheese + extra for the top
- 3 strips bacon
- 3/4 cup heavy cream
- 4 oz. sour cream
- 1/4 tsp. black pepper
- pinch kosher salt
- oil or cooking spray
- Get your dough rising by placing it in a lightly oiled bowl, cover with plastic wrap and allow to rise to double its size. If the dough is warm already it takes about 1 1/2 hours, if cold about 2 - 2 1/2 hours.
- Place the heavy cream in a medium size sauce pot and add in the salt and pepper and sour cream. Stir.
- In a frying pan cook your bacon about 3/4 of the way and when ready drain on paper towels. When the bacon is cooled, cut or rip it apart into pieces.
- Peel your potato and using the blade in your food processor slice the potato. If you don't have a food processor that does slicing, then cut the potato about 1/4" or less by hand.
- Immediately add the sliced potatoes to the cream and submerge them. Bring the cream up to a slight bubble and adjust the heat to a simmer and cook the potatoes for about 12 minutes.Take the pot off the heat and let them sit in the cream.
- Start preheating your oven to 450°.
- Line a baking sheet with aluminum foil and spread a thin layer of oil over it or use non-stick spray.
- Take your risen dough and punch it down. Use a little flour to roll it, or as I did take the dough and keep stretching it onto the foiled lined baking sheet. It takes a while to stretch, so use either method to get a good sized pizza. The alternative is to roll in a circle and use a regular pizza pan if you have one, stretching to fit. Cover with a towel.
- Go back to your cream and scoop out the potatoes and place in a bowl and cover. From here on out work quickly so you avoid the potatoes oxidizing. (Some of mine did.)
- Place the sauce pot over medium heat and add in the one cup of shredded cheese and keep stirring until it's all melted.
- Assembly: pour the cheese sauce (all or 3/4 of it) on the dough and spread out. Add the potato slices next, the bacon and top with some extra shredded cheese to taste.
- Baked in a preheated 450° oven for 18 minutes.
- Let it rest for one minute then with spatulas remove the a cutting board and cut some nice slices to serve.
This pizza is rich and it is filling. With all of the flavors you find in a gratin and baked potato soup - well in my book this is a great tasting pizza. My only regret is that I did not add some fresh chives to balance out the richness from the cream and cheese.
When I get an idea I generally check the internet using keywords to see if someone else has been one step ahead of me. This time I did not search so I don't know whether this is novel, clever and brilliant or not. All I know is that it's decadent, rich and really delicious. I hope you'll give this one a try. That's the beauty of pizza dough and making pizza because you can make any combination based on your personal tastes.
This bacon, potato and cheese pizza cost approximately $6.95 to make. Considering pizza house prices especially for "gourmet" pizza, this is a steal.