Potato Bacon Crème Fraîche Pizza (Print Version)
# Ingredients:
→ Pizza Base
01 -
1 round (about 225g) pizza dough
02 -
Flour for dusting
→ Toppings
03 -
3-4 tablespoons crème fraîche
04 -
1 slice bacon, finely chopped and crisped
05 -
1 teaspoon fresh thyme, minced
06 -
1 red-skinned potato, thinly sliced
07 -
Olive oil for drizzling
08 -
Fleur de sel or quality sea salt for finishing
# Instructions:
01 -
Remove pizza dough from refrigerator one hour before baking. Dust with flour and place on a floured work surface.
02 -
Place a Baking Steel or pizza stone in the top third of the oven and preheat to 550°F (290°C) or to the highest temperature setting.
03 -
Gently shape dough into a 25-30cm disk with minimal handling. Transfer to a parchment-lined baking peel.
04 -
Drop dollops of crème fraîche evenly across the dough surface, spreading lightly with the back of a spoon. Scatter the crispy bacon and minced thyme over the base. Layer potato slices in a slightly overlapping pattern. Finish with a drizzle of olive oil and a sprinkle of sea salt.
05 -
Slide the pizza onto the preheated Baking Steel or stone and bake until the top is blistered and edges are golden, about 5 minutes.
06 -
Remove from oven, slice, and serve immediately.
# Notes:
01 -
For best results, use a mandoline to achieve paper-thin potato slices that will cook properly in the short baking time.
02 -
The dough can be prepared ahead of time and refrigerated for up to 3 days.