Potato Bacon Pizza Delight

This rustic potato and bacon pizza brings together classic flavors with a gourmet twist, creating a meal that feels both comforting and special. The combination of crispy potatoes, savory bacon, and creamy crème fraîche transforms ordinary pizza night into something extraordinary.

I discovered this recipe during a winter weekend when I was craving something different from our usual pizza routine. The first time I served it to friends, the pizza disappeared so quickly I barely had time to grab a slice for myself.

Ingredients

• Pizza dough: About 8 ounces, preferably homemade for the best texture and flavor, but store-bought works beautifully too
• Crème fraîche: Creates a luxurious base that's richer and tangier than traditional pizza sauce
• Bacon: Finely chopped and crisped beforehand adds smoky depth and satisfying saltiness
• Fresh thyme: Brings an earthy aromatic quality that elevates the entire pizza
• Red-skinned potato: Sliced paper-thin on a mandoline for even cooking and beautiful presentation
• Olive oil: Use a good quality one as the flavor will shine through
• Fleur de sel: Or other flaky sea salt for finishing adds texture and bursts of flavor

Step-by-Step Instructions

Prepare the Dough:

Remove your pizza dough from the refrigerator one hour before baking to allow it to come to room temperature. This ensures proper rising and a better texture. Dust your work surface generously with flour and place the dough on top. Allow it to relax while you preheat the oven.

Heat Your Oven:

Position a Baking Steel or pizza stone in the top third of your oven and preheat to 550°F or the hottest your oven will go. This high heat is crucial for achieving that perfect crispy crust with beautiful blistered spots.

Shape the Dough:

Gently stretch the dough into a 10 to 12-inch disk using minimal handling. Overworking the dough will make it tough. Place the shaped dough onto a parchment-lined baking peel. The parchment allows for easy sliding onto the hot steel or stone.

Add the Toppings:

Drop small spoonfuls of crème fraîche around the dough surface then gently spread using the back of a spoon or your fingertips. Leave some areas thicker than others for varying texture. Scatter your crispy bacon pieces and fresh thyme evenly over the surface. Arrange the potato slices in a slightly overlapping pattern covering the surface. The thin slices will cook perfectly in the hot oven.

Finish and Bake:

Drizzle the assembled pizza with a generous amount of olive oil which will help the potatoes crisp and add richness. Sprinkle with flaky sea salt and slide the pizza with parchment onto your preheated Baking Steel or stone. Bake for about 5 minutes until the crust is blistered and the potatoes are golden.

Pin it

The first time I served this to my skeptical teenagers, they questioned the lack of tomato sauce and cheese. After one bite, they were completely converted. Now this is our special Friday night treat, and they even fight over who gets to arrange the potato slices on top.

Perfect Potato Preparation

The key to this pizza's success lies in slicing the potatoes paper-thin. A mandoline is truly the best tool for the job, creating uniform slices that will cook evenly and quickly in the hot oven. If you don't have a mandoline, use the thinnest setting on a food processor or practice your knife skills to get slices about 1/16 inch thick. To prevent browning while you prepare other ingredients, keep the sliced potatoes in a bowl of cold water, then pat them completely dry before arranging on the pizza.

Make Ahead Options

While this pizza is best enjoyed fresh from the oven, you can prepare several components ahead of time. Crisp the bacon and store in the refrigerator up to two days in advance. The dough can be made 1 to 3 days ahead and kept refrigerated. For a party, consider preparing multiple pizzas through the topping stage and refrigerating them for up to 2 hours before baking. Just be sure to bring them to room temperature for about 20 minutes before sliding into the hot oven.

Pin it

Serving Suggestions

This potato bacon pizza pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens balance the richness of the pizza perfectly. For a casual gathering, cut the pizza into small squares and serve as an appetizer alongside a crisp white wine like Sauvignon Blanc or a light Belgian ale. If serving as a main course, consider offering a variety of pizzas including this one for a DIY pizza bar that will impress your guests.

The History Behind The Dish

This style of pizza draws inspiration from the flammkuchen of Alsace, France and the tarte flambée tradition that spans the French-German border. These traditional dishes typically feature crème fraîche or sour cream with bacon and onions on a thin crust. The addition of potatoes is reminiscent of Italian potato pizzas popular in Rome. This fusion approach brings together the best elements of European flatbreads into one delicious creation that honors these culinary traditions while creating something uniquely satisfying.

Frequently Asked Questions

→ Can I substitute crème fraîche with something else?

Yes, you can substitute crème fraîche with sour cream or a thick Greek yogurt. If using Greek yogurt, mix with a small amount of heavy cream for a similar consistency. Mascarpone cheese is another good alternative that offers a rich, creamy texture.

→ What's the best way to slice potatoes thinly without a mandoline?

If you don't have a mandoline, use a sharp chef's knife and take your time to cut very thin, consistent slices. Alternatively, some food processors have slicing attachments that work well. The key is keeping the slices uniform and paper-thin so they cook properly during the brief baking time.

→ Can I prepare this pizza without a pizza stone?

Yes, though results may vary. A heavy baking sheet preheated in the oven can work as an alternative. Flip it upside down and preheat for at least 30 minutes. You can also use a cast iron skillet for a deeper-dish style version, or cook the pizza on a grill for a smoky flavor.

→ What herbs can I use instead of thyme?

Rosemary works beautifully with potatoes and bacon. Fresh sage is another excellent option that pairs well with these ingredients. For a different flavor profile, try oregano or a small amount of fresh dill. Whichever herb you choose, use it sparingly as the flavors should complement rather than overwhelm.

→ How can I make sure the potatoes cook properly?

The key is slicing the potatoes extremely thin (almost translucent) so they cook quickly. If you're concerned, you can par-cook the potato slices for 1-2 minutes in boiling water, then pat them dry before placing on the pizza. This ensures they'll be fully cooked and tender when the crust is done.

→ What type of bacon works best for this pizza?

Regular sliced bacon works well, but for a more pronounced flavor, consider using a smoky bacon variety like applewood or hickory smoked. Pancetta is an excellent Italian alternative. For best results, crisp the bacon fully before adding it to the pizza, as it won't cook much more during the brief baking time.