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.
Prep Time1 hourhr
Cook Time4 minutesmins
Course: Main Course
Cuisine: Pizza
Keyword: Bacon, Ooni, Pizza, Potatoes
Ingredients
4-6Potatoes, 4-6 fingerling or other small variety in multiple colors if available.Roasted, salted and diced into small pieces.
1/2cupCaramelized Onions2 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.
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.