- 1 package dry active yeast
- 2/3 cup warm water
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 small Yukon Gold potatoes
- 1 tablespoon olive oil
- 4 ounces low-moisture mozzarella, cut into small cubes
- 1 ounce fontina, cut into small cubes
- 4 green onions, thinly sliced
- 2 slices bacon, cut in half
- 1 ½ teaspoons fresh thyme, chopped
- 1 large egg
Make the Pizza Dough: Pour warm water in large bowl, sprinkle yeast on top and combine. Let sit for 3 to 5 minutes until foamy. Add olive oil, salt and 1½ cups flour. Mix until it becomes a uniform ball, then turn out onto a floured surface. Knead dough for 5 minutes, adding more flour as necessary. The dough should be sticky but manageable. Lightly oil a large bowl, place dough in bowl and cover with a kitchen cloth. Let rise for 3-4 hours in a warm, dry area. When the dough has tripled in bulk, punch down and roll out into a large, 12-inch circle on a lightly floured surface.
Make the Pizza: Preheat oven to 400°. If you have a pizza stone, move it to the center rack. Steam the potatoes until they are soft and easily pierced with a fork, about 15 to 20 minutes. Once the potatoes are steamed and cool enough to handle, thinly slice them using a sharp knife. Set aside.
Once the pizza dough is rolled out, brush with olive oil and lightly salt the surface. Sprinkle the cheeses on top of the pizza, then sprinkle the green onions next. Layer the potato slices on top of onions, salting them once they are on the pizza. Add bacon and sprinkle thyme over the pizza, reserving about 1/2 teaspoon. Cook the pizza until it is halfway done, about 5 to 7 minutes. Remove the pizza from the oven and crack an egg in the center of the pizza. Return the pizza to the oven, cooking for another 5 to 7 minutes, until the egg has set and the crust is golden brown. Sprinkle salt and the remaining thyme over egg. Slice and enjoy!
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!