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Horizontal image of a whole pizza topped with shingled thinly sliced potatoes.

White Potato Pizza with Bacon and Onion

  • Author: Meghan Yager
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


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


  1. Place rack in the middle of the oven and add pizza stone or baking sheet. Preheat oven to 450˚F. 
  2. 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. 
  3. Add onion to skillet and cook until softened and beginning to caramelize, about 7-10 minutes, stirring occasionally.
  4. In a small bowl, whisk together ricotta, crème fraîche, thyme, kosher salt, and black pepper until combined.
  5. 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.
  6. 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.
  7. Top with onions. Scatter the bacon on top in an even layer. Layer the potato slices on top, slightly overlapping them.
  8. Drizzle with olive oil and sprinkle with coarse salt. 
  9. Bake until potatoes are cooked through and dough is golden brown, about 10-12 minutes. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Pizza
  • Method: Stovetop/Baking
  • Cuisine: Flatbread

Keywords: white pizza, French, German, Alsatian, bacon, cheese, onion