Bacon and Sweet Potato Pan Pizza

Name: Bacon and Sweet Potato Pan Pizza
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Yield: 10 servings
Cuisine: Italian, American
Ingredients: 1 tsp Active Dry Yeast; 4.33 cups All-Purpose Flour; 0.5 tsp Black Pepper; 1 pinch Cayenne Pepper; 2 whole Diced Jalapeño Peppers; 2 oz Fontina Cheese; 1 tbsp Fresh Rosemary; 1 cup Grated Parmesan Cheese; 1 whole Lemon; 6 oz Mozzarella Cheese; 0.33 cup Olive Oil; 2 tsp Salt; 2.5 cups Sweet Potato; 12 oz Thick-Cut Bacon; 1.67 cups Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Comfort-Food

Bacon and Sweet Potato Pan Pizza layers creamy lemon-rosemary sweet potato over a crisp, chewy crust with smoky bacon and a rich blend of mozzarella, fontina, and Parmigiano Reggiano. Bright jalapeño slices add a gentle kick that balances the savory richness, making it great for game nights, casual dinners, or sharing with friends.

Prep40 mins
Cook1 hr 40 mins
Serves10
DifficultyMedium

1

For the dough, combine the yeast with the water and let it sit for 10 minutes. Add the flour and salt, and stir with a wooden spoon for 2 minutes to form a soft, sticky dough. Scrape down the sides of the bowl, cover, and let rise in a cool place until doubled in size, 8 to 12 hours.
2

With a wet hand, deflate and de-gas the dough and shape it into a ball. Cover and refrigerate until needed.
3

Preheat the oven to 400 degrees F (200 degrees C). Pierce the sweet potatoes with a knife and place them on a baking sheet.
4

Roast in the preheated oven until tender, about 1 hour. Let cool until just cool enough to handle, about 10 minutes.
5

Scoop the sweet potato flesh into a bowl—you will need about 2 1/2 cups. Add the salt, black pepper, cayenne, olive oil, rosemary, lemon zest, and lemon juice, and mash until smooth. Stir in the Parmigiano Reggiano, taste for seasoning, and set aside.
6

Preheat the oven to 450 degrees F (235 degrees C).
7

Add the bacon to a cold, dry, nonstick skillet. Set over medium-high heat, and cook, separating the pieces with tongs, until almost crisp, 7 to 10 minutes. Transfer to a paper towel–lined plate; set aside.
8

To assemble the pizza, pour olive oil onto a sheet pan and spread it evenly; place on the dough, and use oiled hands to press it out to the edges. If the dough is very elastic, let it rest and relax for a few minutes, then continue stretching. Repeat as needed until the dough covers the pan.
9

Dollop the sweet potato mixture onto the dough; spread a thin layer over the crust with the back of a spoon. Top evenly with the mozzarella, bacon, fontina, and jalapenos. Finish with another dusting of Parmigiano Reggiano.
10

Bake in the preheated oven until the crust is golden and the cheese is browned, 30 to 35 minutes. Remove from the oven; cool in the pan for 5 to 10 minutes. Transfer to a board and slice with a pizza cutter.