I had to miss cooking club this month because we were traveling. I was really disappointed, this was the month I was most looking forward to. Each month has a different color as the theme. November was orange, and I couldn’t want to see what everyone came up with. October was purple, and that is where this recipe was from. Purple is hard to come up with!! I could come up with lots of blueberry desserts, but this was lunch.
Purple potatoes were the one thing that kept coming to mind. But I wasn’t sure what to do with them. Then I remembered this gorgeous pizza that Liren had made awhile ago. I was intrigued by the idea when she posted about it, so I thought why not try it out now.
This pizza was amazing. I don’t really know what else to say. It is not your traditional pizza, but it all works so well together. It makes a perfect lighter dinner when served with a salad. I was really surprised given how much food is at cooking club, that I went home with no leftovers. I added a little bit of bacon to this, for some extra flavor. I mean, potatoes and bacon are perfect together. I did make the crust from scratch, but you could use store bought. This crust is my go to recipe, super easy, and very quick. I really hope you make this. It would be great as an appetizer for a party too!
- Dough (makes enough for 2 - 12 inch pizzas)
- 1 cup warm water (110 degrees)
- 1 package active dry yeast (I used rapid rise)
- 2 cups bread flour (I am sure all purpose flour would work too)
- 2 Tbls olive oil
- 1 tsp salt
- 2 tsp sugar
- 4-5 small purple potatoes , thinly sliced
- 1-2 small red potatoes , thinly sliced
- 1-2 Tbls olive oil
- 1 clove garlic
- 2/3 cup mozzarella cheese
- sat and pepper to taste
- 1/2 tsp dried oregano , optional
- 3 slices bacon , cooked and crumbled
To Make Dough
In a liquid measuring cup dissolve the yeast into the water. Let stand for about 10 minutes until foamy.
In a large bowl combine flour, olive oil, salt, sugar, and the water mixture. Stir until well combined, and it forms a stiff dough. Cover and let rise for 30 minutes. Use 1/2 this dough for the pizza. Wrap the other 1/2 in plastic wrap and store in the freezer for up to a month.
Preheat oven to 475 degrees.
In a small sauce pan heat the olive oil over low heat. Crack the garlic clove, and let it sit in the oil. Heat gently for about 10 minutes.
Roll the dough out on a floured surface. Transfer to a baking sheet that has been greased and sprinkled with corn meal. Brush some garlic oil over the crust. Sprinkle with cheese. Spread bacon over the cheese. Arrange the thin potato slices over the cheese. Brush everything with more of the garlic oil. Sprinkle with salt and pepper, and a little dried oregano if using.
Bake for 15-20 minute until the crust is golden, and the potatoes are tender.