Bacon and Sweet Potato Pan Pizza

1. 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. 2

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

3. 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. 4

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

5. 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. 6

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

7. 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. 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. 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. 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.

• Calories 567.44 kcal ▲ High 28%
• Protein 29.05 g ↗ Good Source 58%
• Carbohydrate 53.95 g 20%
• Total Fat 26.01 g ▲ High 33%
• Saturated Fat 10.73 g ▲ High 54%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 49.01 mg — Moderate 16%
• Sodium 897.43 mg ▲ High 39%
• Dietary Fiber 4.75 g — Moderate 17%
• Total Sugars 4.73 g --
• Added Sugars 1.66 g ⌄ Low Source 3%
• Calcium 258.86 mg — Moderate 20%
• Iron 3.07 mg — Moderate 17%
• Potassium 24.64 mg ⌄ Low Source 1%
• Vitamin A 369.15 mcg ↗ Good Source 41%
• Vitamin C 12.76 mg — Moderate 14%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten