When it comes to white pizza, this recipe is the most delicious of all. It’s a gloriously cheesy combination of bacon, potato, and onion.
- 5 strips thick cut bacon, cut crosswise into 1/4-inch strips
- 1 medium yellow onion, thinly sliced
- 1/2 cup ricotta
- 1/2 cup crème fraîche
- 1 teaspoon fresh minced thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 ounces pizza dough
- 1 large red-skinned potato, scrubbed and thinly sliced on a mandoline (about 3 ounces)
- 1/2 teaspoon coarse salt
- 1 teaspoon olive oil
- Place rack in the middle of the oven and add pizza stone or baking sheet. Preheat oven to 450˚F.
- Heat a medium skillet over medium heat. Once hot, add bacon, and cook until crispy. Use a slotted spoon to transfer bacon to paper towels to drain.
- Add onion to skillet and cook until softened and beginning to caramelize, about 7-10 minutes, stirring occasionally.
- In a small bowl, whisk together ricotta, crème fraîche, thyme, kosher salt, and black pepper until combined.
- Place dough on a floured work surface and shape into a 12-inch round. Remove baking sheet or pizza pan from oven. Place dough carefully on the hot pan.
- Dollop ricotta mixture evenly on top of the dough, then spread it using the back of a spoon to cover the dough, leaving a 1/2-inch border.
- Top with onions. Scatter the bacon on top in an even layer. Layer the potato slices on top, slightly overlapping them.
- Drizzle with olive oil and sprinkle with coarse salt.
- Bake until potatoes are cooked through and dough is golden brown, about 10-12 minutes. Serve immediately.
- Category: Pizza
- Method: Stovetop/Baking
- Cuisine: Flatbread
Keywords: white pizza, French, German, Alsatian, bacon, cheese, onion