Bacon Potato Pizza Tylers Ultimate Recipes

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THE ULTIMATE PIZZA



The Ultimate Pizza image

Provided by Tyler Florence

Categories     appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

1 ounce fresh baker's yeast
1 cup warm water (110 to 115 degrees F)
1 tablespoon maple syrup
3 cups flour (recommended 00)
1 tablespoon sea salt
1 tablespoon extra-virgin olive oil
Extra-virgin olive oil
1 white onion, cut into thin strips
2 sprigs rosemary
Salt and freshly ground black pepper
1/2 lemon, juiced
12 ounces Robiola cheese
6 ounces pancetta, thinly sliced
1 white truffle

Steps:

  • Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
  • Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.
  • Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.
  • Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
  • For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
  • When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it.
  • Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
  • Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately.
  • Special equipment: Pizza stone and pizza paddle .

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, POTATO, ROSEMARY AND FONTINA PIZZA, ADAPTED FROM TYLER FLORENCE RECIPE - (4.3/5)



Bacon, Potato, Rosemary and Fontina Pizza, adapted from Tyler Florence Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 21

For the pizza dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110° 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
2 tablespoons King Arthur Pizza Dough Flavor Enhancer*(optional)
For the pizza topping:
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced (I used one small Vidalia onion)
6 slices applewood smoked bacon, finely chopped
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced (optional, but tastes great)
1 cup shredded fontina cheese (I used two cups)
For the grand finale*:
1 cup baby arugula, optional
1/2 lemon, juiced
The arugula and fresh lemon juice is what made all the flavors come together. I highly recommend it!
NOTE: I buy King Arthur Pizza Dough Flavor Enhancer, which makes all of my pizza, from their website. It makes pizza dough taste even better!

Steps:

  • To make the pizza dough (which is really good): 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*. NOTE: *I turned my oven on to warm, then turn it off. This helps to speed up the proofing of the pizza dough. For the pizza: Preheat the oven to 450°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 (and fresh garlic, if using). Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. NOTE:* I pre-cooked the bacon, but didn't over crisp it. I'm glad I did this, as the bacon was cooked perfectly. 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*. NOTE: I actually used 3/4 of the dough, and rolled in on a non-stick pie crust mat. I was able to pre-cut it to fit my jelly roll pan, which I thought was easier. Otherwise, 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 (I increased the amount to 2 cups). Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. OPTIONAL BUT GLAD I DID THIS: Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.

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