Gluten-Free Crispy Bacon Potato Pizza
A sophisticated take on white pizza that swaps traditional cheese for a creamy ricotta and creme fraiche base, topped with crispy bacon, sweet caramelized onions, and thinly sliced potatoes. The potatoes become tender and slightly crispy at the edges, while the bacon adds smoky depth. Perfect for a casual dinner party or weeknight meal. This version prioritizes texture contrast: creamy base, crispy bacon, tender potatoes, and a sturdy dough crust.
Ingredients
- 5 strips thick-cut bacon, cut crosswise into 1/4-inch strips
- 1 medium yellow onion, thinly sliced
- ½ cup ricotta
- ½ cup creme fraiche
- 1 teaspoon fresh thyme, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces pizza dough
- 1 large red-skinned potato, scrubbed and thinly sliced on mandoline
- ½ teaspoon coarse salt
- 1 teaspoon olive oil
Instructions
- 1
Preheat oven to 450F with rack in middle position. Place pizza stone or baking sheet inside.
- 2
Cook bacon strips in medium skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels.
- 3
Add sliced onion to same skillet and cook, stirring occasionally, until softened and caramelized, about 7-10 minutes.
- 4
Whisk together ricotta, creme fraiche, thyme, kosher salt, and black pepper in small bowl.
- 5
Shape dough into 12-inch round on floured surface.
- 6
Remove hot pan from oven and carefully place dough on it.
- 7
Dollop ricotta mixture over dough and spread with spoon back, leaving 1/2-inch border.
- 8
Layer caramelized onions evenly over base.
- 9
Scatter bacon in even layer.
- 10
Arrange potato slices on top in slightly overlapping pattern.
- 11
Drizzle with olive oil and sprinkle with coarse salt.
- 12
Bake until potatoes are tender and dough is golden brown, about 10-12 minutes.
- 13
Serve immediately.
Tips
Use a mandoline to slice potatoes uniformly thin so they cook evenly in the oven and achieve slight crispness at edges without drying out.
Don't skip the caramelization step for onions. The 7-10 minutes develops natural sweetness that balances the rich, creamy base.
Bake on preheated stone or sheet for crispier crust bottom. Transfer dough quickly to avoid burns.
Good to Know
Cool completely. Store covered in refrigerator up to 2 days. Reheat in 350F oven for 8-10 minutes until warmed through.
Prepare ricotta mixture, cook bacon, and caramelize onions up to 1 day ahead. Slice potatoes no more than 2 hours before baking to prevent oxidation.
Serve immediately after baking while crust is crisp and potatoes are warm. Pairs well with arugula salad dressed in lemon vinaigrette or a light white wine.
Common Mistakes
Don't skip preheating the baking sheet; cold surface prevents crust crispness.
Don't overlap potatoes too densely; they won't cook through.
Don't spread ricotta mixture to edge; it will burn on border.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular potatoes instead of red-skinned?
Yes. Red-skinned potatoes hold shape better when sliced thin, but Yukon gold works well. Avoid high-starch varieties like russets, which can become mealy. Slice thin regardless of type.
What if I don't have a pizza stone?
A preheated baking sheet works fine. Ensure it's in the oven long enough to get hot, at least 10 minutes. The key is a hot surface under the dough to crisp the bottom.
Can I freeze leftover pizza?
Yes, up to 1 month. Cool completely, wrap individual slices tightly in plastic and foil, then freeze. Thaw overnight in refrigerator and reheat in 350F oven until warm.