Potato, Bacon and Red Onion Crispy Pizza

I love this pizza. It's a little bit unusual but then most of the best things in life are. I like that is doesn't have the classic tomato base but it still has lots of great flavour. You could by all means make a deep pan version of this pizza but I feel the crispiness of a thin base is what's needed here. Also, if you like your food extra stinky chuck on some minced raw garlic before cooking. This is something I often do.

These quantities give you enough for two 25cm thin based pizzas. I started with raw potatoes for this one but you could just as easily use up some left over roast potatoes. I used my trusty cast iron skillet as the cooking pan for the pizza. It is the perfect size for a single serve pizza.

Don't forget that if you like this recipe you can get lots more tasty food ideas on my blog. http://eating-properly.blogspot.co.uk/

The Dough Ingredients
1 kg strong white bread flour
1 tsp salt
1 tbsp sugar
14g fast action dried yeast
4 tbsp olive oil
approx 600-700ml warm water

Ingredients for Everything Else
1/4 of the basic pizza dough from above (approx 300-400g)
1 small potato peeled and very finely sliced (a couple of millimeters is best)
50g finely diced smoked prosciutto or bacon
1 small red onion finely sliced
couple of tsps pesto (optional)
1 sprig of fresh rosemary, chopped
1 ball of mozzarella
Salt and pepper to taste.

1. Put all the dry dough ingredients into a large bowl, make a well in the centre and pour in the oil, Using a butter knife or your hands start to bring the ingredients together. Gradually add the water, little by little, until you have a rough dough. You may not use all the water or you may need to add a little more. Knead the dough in between each addition.
2. Once you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough.
3. Place dough in a bowl, cover with lightly oiled cling film then leave in a warm place to rise for about and hour or so.
4. In the mean time combine all the topping ingredients in a large bowl until evenly mixed. Cover and set to one side until needed.
5. Once the dough has risen uncover it, knock it back and divide into your required number of portions. I split mine into four balls. One ball will make one 25cm deep pan pizza or two 25cm thin crust pizzas. Put any remaining dough in the firdge if using in the next couple of days or you can freeze it up in freezer bags.

1. Place your sliced potatoes in a bowl and pour over some freshly boiled water from the kettle. The aim is to scald them slightly so that they are not completely raw before going on the pizza. Leave for around 10-15 minutes then carefully drain off the water and remove the excess water from the potatoes with absorbent kitchen paper. Set to one side until ready
2. Place a small frying pan over a gentle heat and crisp up your bacon/prosciutto pieces. Don't go too far as they will continue to cook in the oven later.

1. Preheat your oven so that it is pretty much as hot as it will go. I generally go for 220C. Put your baking sheet/stone/skillet in the oven and leave to heat up.
2. Once the oven has reached full heat, roll out your dough to the size of your cooking pan.
3. Place the dough in your pan taking care not to touch it as the pan will be super hot.
4. Put half the potatoes on each base in a thin layer. You want a single layer of potato across the whole base. Scatter over the bacon, rosemary and onion slices then dollop on a little pesto if you're using it. Finally add the mozzarella and a little salt and pepper.
5. Bake in the oven for around 13 minutes or until the pizza is a nice golden brown.