Chef John's sweet potato and bacon pizza is perfectly balanced, with sharp lemon, savory bacon, spicy jalapeno, and a kiss of rosemary to contrast with rich sweet potato.
Ingredients
- 1.67 cups water
- 1 teaspoon dry yeast
- 4.33 cups all-purpose flour
- 2 teaspoons kosher salt
Instructions
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1
For dough, mix yeast and water and let stand for 10 minutes. Add flour and salt, and stir with a wooden spoon for 2 minutes to form a soft, sticky dough. Scrape down sides of bowl, cover, and let rise in a cool spot until doubled in size, 8 to 12 hours.
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2
Use a wet hand to deflate and de-gas the dough, and form into a ball. Cover and store in the refrigerator until needed.
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3
Preheat the oven to 400 degrees F (200 degrees C). Pierce sweet potatoes with a knife and place on a baking sheet.
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4
Roast in the preheated oven until soft, about 1 hour. Let cool until cool enough to handle, about 10 minutes.
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5
Scoop sweet potato flesh into a bowl—you will need about 2 1/2 cups. Add salt, black pepper, cayenne, olive oil, rosemary, lemon zest, and lemon juice, and mash until smooth. Stir in Parmigiano Reggiano, and taste for seasoning. Set aside.
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6
Preheat the oven to 450 degrees F (235 degrees C).
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7
Add bacon to a cold, dry, nonstick skillet. Place over medium-high heat, and cook, separating bacon pieces with tongs, until almost crisp, 7 to 10 minutes. Transfer to a plate lined with paper towels; set aside.
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8
To assemble pizza, pour olive oil on a sheet pan and spread over evenly; place on dough, and use oiled hands to press out to the edges. If dough is very elastic, let dough rest and relax for a few minutes, then continue to stretch. Repeat this process as needed to stretch dough to cover the pan.
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9
Dollop sweet potato mixture onto dough; Spread a thin layer over crust with the back of a spoon. Top evenly with mozzarella, bacon, fontina, and jalapenos. Finish with another dusting of Parmigiano Reggiano.
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10
Bake in the preheated oven until crust is golden, and cheese is browned, 30 to 35 minutes. Remove from oven; cool in the pan for 5 to 10 minutes. Transfer to a board and slice with a pizza cutter.
Nutrition Facts
Per serving
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