Fingerling Potato + Bacon Pizza

I am happy to report that I’ve been keeping up with my New Year’s resolutions.  I am so dedicated to sticking with them (and so bored) that I created a spreadsheet to keep track of everything.  I was pretty proud of my spreadsheet until someone came along and decided to prematurely fill in the blanks for me.  No, Matt, the new ingredient to cook with in February will not be gummy bears.  And hasn’t anyone ever told you not to bite the hand that feeds you?

Anyway, not only have I kept up with my resolutions, but I have surpassed some of them.  I suppose it makes it easier that they’re fun goals to surpass.  Eating at two new restaurants in January instead of one?  Don’t mind if I do.  Using a few of my cookbooks for inspiration instead of just one?  Check!  Without my cookbook stash we wouldn’t have had lobster tails, seasoned sweet potato fries, or this pizza, and January would have been just a bit more bland.

 

Fingerling Potato + Bacon Pizza

Inspired by Savory Baking

  • Pizza dough
  • 6 oz. fingerling potatoes (or red new potatoes)
  • 1 tsp dried thyme
  • 4 slices bacon, crisped and crumbled
  • 1/4 (or slightly less) cup grated Asiago cheese
  • 1/4 (or slightly less) cup grated parmesan cheese
  • 1 tbsp minced red onion (optional)
  • 1 tbsp butter, melted
  1. Preheat oven to 450
  2. Place the potatoes in a saucepan, add water to cover and a large pinch of salt, and bring to a boil.  Cook until fork-tender, drain, and cool slightly.  Once you can handle them, slice the potatoes into 1/4″-inch-thick slices.
  3. Oil a rimmed baking sheet and spread the dough to the edges of the sheet.  Brush dough with melted butter.  Top with potato slices, bacon, cheeses, onion, and thyme.
  4. Bake until the crust is done to your liking.  Season with freshly cracked pepper, and serve.

RASPBERRY + NUTELLA PIZZA

First off, I have to apologize for the abysmal quality of the photos (and I don’t mean abysmal in the way that Joey used it in that episode of Friends).  This was the fourth pizza of the night, and the daylight was pretty much gone at that point.  On the bright side, this pizza was a-m-a-z-i-n-g!  I’m fairly certain you can spread Nutella and raspberries on anything and enjoy it.  Try to prove me wrong on that one.

Raspberry + Nutella Pizza

Pizza dough
Nutella
Raspberries

I’m not even going to make up measurements because it all depends on how big  your pizza will be, how much Nutella you have, and what kind of fruit you’re using.  I was scraping the bottom of the Nutella jar, which is probably a good thing in hindsight.  Knowing me, I would have slathered on a quarter-inch of Nutella if I could have gotten my hands on it, and then I would have to guiltily run an extra mile or two the following day.  I used raspberries because I had just picked some up at the farmers’ market, but strawberries or blackberries would also work.  Apples might work well if you’re making this in the fall, but I’m only basing that on my history of dipping apple slices into jars of Nutella.

Start by rolling out the dough like you normally would.  This might be a good time to roll it out on a floured surface instead of a cornmeal-covered surface, but that just dawned on me now.  You’ll probably be too distracted by the delicious chocolaty-hazelnutty flavor to even notice whether there’s cornmeal stuck to the bottom of the crust.

Here’s a fun fact: hazelnut in German is haselnuss.  My friend Kathryn and I learned that on a boozy flight to Ibiza in college.  In case you were wondering what the German word for cornflakes is, it’s knusperflakes.  It’s amazing what you can learn from a chocolate bar wrapper.

Bake at 450 on a sheet pan or pizza stone until it looks a little something like this.

Then try to refrain from eating the whole thing.

And finally, Happy Wedding Day, Kelsey!