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Potato Pizza with Crème Fraîche and Bacon

    Potato Pizza with Crème Fraîche and Bacon

    Increasing the carb content of this pizza by 100% may seem ridiculous, but it’s a delicious option. This pizza takes the tastes of the traditional Alsatian pizza—creme fraîche, caramelised onion, and bacon—and adds soft confit garlic cloves and paper-thin slices of potatoes. Adding some kale and chives makes for a beautiful and delicious pizza.

    Ingredients

    • 1 ball Artisan Pizza Dough
    • All-purpose flour, for dusting
    • Semolina flour, for dusting
    • 3 tablespoons crème fraîche
    • 4 smashed cloves of Garlic Confit (see Note)
    • 2 ounces thinly sliced potato
    • ¾ ounce caramelized onions
    • ¼ ounce cooked crumbled bacon
    • 6 baby kale leaves
    • Chopped fresh chives, for garnishing.

    Directions

    Step-1: Keep dough covered and refrigerated for 1–2 hours or until it is cool enough to leave a fingerprint when pushed but is not quite cold. To a well-floured work area, drop one ball of dough. Firmly press all over the dough with floured fingers, leaving a 1/2-inch border.

    Step-2: For best results when baking at home, place a baking steel or big circular cast-iron pizza pan (such as a Lodge 15-inch) on the centre rack and preheat the oven to 500 degrees Fahrenheit. In the oven, cook the pan for around 30 minutes. If you’re using a pizza stone and an outdoor pizza oven, follow the manufacturer’s recommendations for preheating the pizza stone and oven for 20 minutes on high. (Please note that we have only given gas oven cooking instructions since using wood requires more knowledge to regulate the heat.)

    Step-3: Make a C shape with your hand’s edge, then push down firmly within the dough border to demarcate a ring half an inch wide. Raise the dough onto the knuckles of both hands, and stretch it gently, turning it after each stretch to keep its round form. Gentle stretching with the gravity-aiding expansion is continued until a 10-inch circle of uniform thickness appears, with an outer ring that is somewhat thicker. Roll the dough into a circle and place it on a pizza peel sprinkled with semolina. Cream cheese and four crushed cloves of garlic confit may cover a dough circle: stack baby greens, bacon, onion, and potatoes.

    Step-4: Loosen the pizza from the peel by gently shaking it. Carefully pry up the pizza’s edge with a bench scraper and sprinkle the pizza peel with a combination of semolina and bread flour, using a ratio of 1:1. With swift, decisive motions, unload the pizza onto a hot baking sheet or directly onto the stone of an outdoor pizza oven. Half of the pizza may be transferred to the pan by setting the peel edge at a 20-degree angle and swiftly pulling back the peel. To get the last pizza onto the pan, shake the peel from side to side while drawing it back.

    Step-5: If using a home oven, preheat to 500 degrees Fahrenheit and bake for 3 minutes or until the crust is golden and slightly puffed. Boost the oven temperature to broil and turn the pan to about 90 degrees. Pizza should broil for 3 to 6 minutes or until the cheese is melted and the crust is golden brown. Cook pizza in a pizza stone for 2 to 4 minutes, or until the centre is set and the crust has raised and burned in areas, rotating the pie 90 degrees every 20 to 30 seconds using a pizza peel.

    Step-6: Peel the pizza and place it on a cutting board. Use chives as a garnish and slice them into wedges.

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