Tri-Color Potato, Bacon, Date & Caramelized Onion Pizza
This pizza ups the sweet vibes of the classic combo with the addition of sliced dates. A little salty, a little smoky, a little sweet, what’s not to love? With red, white, and blue potatoes that would make for a stunning 4th of July pizza, but completely delicious anytime of year. If you’ve never had potatoes on a pizza, your time is now. Hope you enjoy!
Tri-Color Potato, Bacon, Date & Caramelized Onion Pizza
A little salty, a little smoky, a little sweet, what's not to love? I show you how to bake this delicious pizza in the Ooni Koda 16. With red, white, and blue potatoes that would make for a stunning 4th of July pizza, but completely delicious anytime of year.
Ingredients
- 4-6 Potatoes, 4-6 fingerling or other small variety in multiple colors if available. Roasted, salted and diced into small pieces.
- 1/2 cup Caramelized Onions 2 large yellow or brown onions, slice, and add to large heavy bottom pot with a 1TB oil (I use avocado oil), sweat the onions briefly and lower temperature and cook gently till caramelized.
- 1-2 slices Bacon Diced into lardons and par-cooked.
- 1 Date Pitted and thinly sliced.
- 1 clove Garlic Thinly sliced.
- 100 g Fresh Mozzarella (approximate)
- 1/4 cup Fontina, or other semi-soft cheese Cubed.
- 1 T Chives Finely diced.
- Olive Oil For drizzling.
- 245-300 g Pizza Dough A naturally fermented (sourdough) recipe.
Instructions
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza with the sliced garlic and dates followed by the caramelized onions. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Add Fontina filling in any large cheeseless gaps (you don't need to add all the cheese). Top with a generous handful of the roasted potatoes. Add bacon. Season with salt & pepper, drizzle with olive oil (don't need much with the bacon). Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3 minute bake for a more crispy bottom) Watch the video for the real time bake! Let the crust set on a wire rack for a least 20 seconds. Topped with chives, a sprinkle of sea salt and black pepper, and drizzle with olive oil. Serve immediately.In the Potato, Bacon & Caramelized Onion Pizza I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
