What better way to celebrate 100 posts than by making delicious pizza?
Can you believe it’s been 100 posts? I feel like I started this blog just yesterday! It has been such an amazing journey, with lots of delicious food, amazing blogger friends and a little sweat and tears.
Most people have no idea how much hard work goes into a food blog. We food bloggers are food writers, photographers, recipe developers, social media managers, marketing executives, and the list goes on and on. But above everything else we are FOODIES! There is no way someone would survive all the hard work if they didn’t love food on an insane level.
My life is a constant quest for the perfect bite! It doesn’t matter what it is – savory, sweet, spicy, you name it! – it has to taste perfect. Sometimes I will make something a bazillion times until I bite it and say: YES! Thankfully, my husband is all about me being happy with the blog and doesn’t mind eating the same dish 7 nights in a row for the sake of a good post. :)
So then this Potato, Bacon and Rosemary Pizza with Goat Cheese and Pecorino was born! With lots of truffle oil on top… Tell me you’re drooling like me? Oh, and please excuse the extremely long title. I tried to play around with a few titles but nothing would work. This pizza deserves one of those big ass royalty names, after all!
I was skeptical about this pizza at first! “Potato pizza? No tomato sauce? Hum, nooo!” Until I took a bite. Suddenly, the angels started singing, the sun was shining stronger and I was running freely through a lovely garden, my feet feeling the moist grass, my arms open to the side, celebrating life… And then I opened my eyes and I was still at pizza class.
On my way home I bought all the ingredients to recreate the pizza I had loved so much. I had the recipe for it, but I was convinced I could make it better at home! For example, more bacon, obviously! Go big or go home, right?!?
The original recipe also asks for mozzarella cheese but I decided to go with goat cheese. I love the tanginess and creaminess of the goat cheese combined with all the other flavors in this pizza! I know it’s cliché, but it is just PERFECTION!
One of the things I say to the people that tell me they are afraid of cooking is “Have fun, for God’s sake!”. Cooking is supposed to be fun and interesting and not nerve wracking… Well, at least most of the time! (I confess I do have my nerve wracking moments…)
Pizza is a great way to have fun in the kitchen. Once you find a good recipe for pizza dough, which I shared with you last Tuesday, the rest is a breeze. It is just topping the pizza with your favorite ingredients! How can you be afraid of that?!? :) Just think it as filling an empty canvas with all your favorite colors and shapes! It’s like creating a masterpiece that will end up in your belly! :P
If the dough still frightens you – even though this is a foolproof recipe – just buy the pre-made stuff at the grocery store! Be realistic about your skills, but don’t run away from learning something new. You will never know until you try it!
A few considerations on this recipe:
1) This recipe makes two 12″ to 14″ pizzas, but you can make 8 individual 5″ pizzas, if you prefer!
2) Don’t forget to pre cook the bacon until it is cooked but not crispy. It will finish off cooking when you bake your pizza!
3) Be sure to slice your potatoes REALLY thin – I use a mandolin – to enable them to cook throughly with the pizza dough.
4) As I said on my Homemade Pizza Dough post, you will only achieve pizzeria quality pizzas if you use a pizza stone. However, if you don’t have one, I recommend you use a cast iron skillet (make individual pizzas if that’s the case). Using a regular baking sheet or a pizza pan is okay, but the quality of your pizzas won’t be the same.
5) Be prepared to have your house smelling AMAZING!
Wanna keep in touch? Follow me on Facebook, Twitter, Instagram or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo and post it on your preferred Social Media and tag me or use the hashtag #oliviascuisine! :)
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- 1lbs pizza dough
- 8 slices of thick-cut bacon
- 2 large onions, thinly sliced
- 3 Tbsp olive oil
- 2 sprigs of rosemary, leaves only
- 1 lbs Yukon Gold potatoes, paper thin sliced with a mandolin
- 8oz Goat cheese, crumbled
- Grated Pecorino cheese to taste
- Kosher salt and freshly ground black pepper to taste
- White Truffle oil to serve (optional)
- Place a pizza stone in the lower third of your oven and pre heat your oven to 550F degrees for at least 30 minutes.
- Divide the dough into two equal parts, roll them out until ½" thick and 12" in diameter and season each with olive oil, salt and pepper. Reserve.
- Lay the bacon slices on a baking sheet and bring to the oven for about 5 minutes or until the bacon is cooked but not yet golden and crispy. Slice bacon into medium chunks. Reserve.
- In a large skillet, heat the olive oil over medium heat and sauté the sliced onions until caramelized, about 10 minutes. Add the rosemary leaves and let them sweat a little bit, for about 2 minutes. Season with salt and pepper and reserve.
- To assemble each pizza, transfer rolled dough to a pizza peel covered with a sheet of parchment paper. Start by layering ½ the bacon and ½ the potatoes on the bottom.
- On top of that, add ½ the onion/rosemary mixture and finish with ½ the goat cheese. Sprinkle some olive oil on top.
- Repeat these steps with the remaining pizza dough.
- Open the oven and slide the pizza (with the parchment paper) off the peel onto the pizza stone.
- Bake the pizza for 5 to 6 minutes or until the crust is slightly browned. Repeat with the second pizza.
- Once the pizzas are out of the oven, sprinkle them with some grated Pecorino cheese.
- Serve with white truffle oil on the side.