Bacon, Apple, & Candy Potato Pizza Is This Weekend’s Cozy Dinner

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By Calvin S. Nelson

Let’s get one thing straight: pizza is for all seasons. However there’s no denying that essentially the most conventional variations function all of the produce stars of summer time: tomato and basil or peach and pesto? Scrumptious, sure, however by no means what I’m longing for the autumn months. So, now that we’re a methods into October, it’s the right time to roll out the bacon, apple, and candy potato pizza I’ve been perfecting for y’all.

In the event you’ve hung round right here for some time, you recognize that I’m sort of into pizza, and very into experimenting with unconventional toppings. This one options candy potatoes (fairly probably the world’s most good vegetable, IMHO), sliced thinly and roasted like yummy “chips,” plus thinly sliced apples, crispy bacon, fairly pink onions, and that fried crispy sage that might be your new habit. All of it comes collectively for an autumnal pizza topping combo that’s a little bit decadent and so much scrumptious, and I do know you’re gonna like it. So, let’s seize our dough and go!

Find out how to Assemble Your Pizza

Let’s begin initially: my straightforward home made pizza dough recipe. I’ve made the identical one for the previous 10 years, with simply a few small updates alongside the way in which. Normally, I’ve a ball of dough within the freezer, which I thaw within the fridge in a single day, after which let relaxation on the counter for a few hours earlier than it’s time to stretch. You wish to get all the chilliness off of it in order that the dough is completely pliable, with out tearing.

Subsequent, it’s time to stretch. Stretching your pizza dough, versus rolling it out, permits you to type that scrumptious, chewy crust across the edges and permits me to create extra of a spherical pizza form. I observe the stretching approach described within the Gjelina cookbook:

“Along with your fingertips, punch the air out of the dough and press your fingers into the middle and lengthen outward to form the mass right into a small disk. Proceed to press your fingers and palm down on the middle of the dough whereas turning together with your different hand, pushing out the dough from the middle however sustaining an ethereal rim across the perimeter. Proceed stretching out the dough on the work floor together with your hand by spreading your fingers so far as you’ll be able to as you flip the dough… You might be carried out stretching the dough when it’s 10 to 12 inches in diameter and skinny sufficient with the intention to learn a newspaper via it.”

Don’t overlook to make use of loads of flour when kneading and stretching your scrumptious dough!

Suggestions for Making the Finest Candy Potato Pizza

Sure, a candy potato pizza is a bit uncommon, and the important thing to holding it flavor-packed and by no means heavy is to chop your candy potato slices tremendous skinny, ideally on a mandoline. I additionally echoed these tremendous skinny slices by utilizing my mandoline to chop my pink onion and apple paper skinny. The tip result’s a pizza with layers of fall taste and a stunning mixture in each chew. Simply add creamy goat cheese and mozzarella, and crispy, smoky bacon and fried sage, and we’ve principally moved into fall heaven territory. Don’t be alarmed by the shortage of pizza sauce—you received’t even discover the distinction with all the flavors occurring right here.

Find out how to Make Fried Sage

Now for the pièce de résistance: fried sage leaves. I make these so regularly via the autumn months that I’d as properly have a pan of scorching olive oil occurring the range always. These gown up a plate of pasta, roasted butternut squash, or a complete roast hen in a single fell swoop, they usually couldn’t be less complicated. Right here’s make fried sage:

  • In a small sauté pan, add sufficient olive oil to cowl the underside of the pan by 1/2″. Warmth over medium-high till it sizzles while you add a drop of water.
  • Rigorously place sage leaves in a single layer within the oil. Fry for 1 minute, then use a slotted spoon to switch the sage to a paper towel-lined plate. Prime with one other paper towel to press out extra oil. Eat as quickly as doable whereas it’s nonetheless crispy and scorching!

The Tacky Topping

There’s one thing about goat cheese that feels very fall to me. Maybe as a result of it’s such a pleasant complement to apples, pears, and winter squash. Right here, it performs completely with all the comfy flavors. Even Adam (not the largest goat cheese fan) didn’t take problem with it because the mixture with creamy mozzarella cheese tamps down the energy of its taste.

And there you could have it: the bacon, apple, and candy potato pizza I’ll be devouring via all of October and past. Sure, you need to use a store-bought pizza crust and bake to maintain prep time low, and sure, you need to use a gluten-free crust or vegan cauliflower crust if that works higher for you. As I’ve shared earlier than, I’m a pizza lover via and thru, and there are only a few issues you can do to a pizza that I wouldn’t love.

Can’t wait to listen to in case you give this one a strive, and you should definitely fee and evaluate, and tag us @camillestyles on Instagram so we are able to see your model. Talking of which, we’d like an official Camille Types Pizza hashtag! Any strategies?


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This candy potato pizza with bacon, apple, and fried sage leaves is bursting with fall flavors. It’s an autumn pizza made for cozy nights.

  • 1 ball pizza dough (sufficient to make 10 – 12″ pizza)
  • 1 giant clove garlic, minced
  • 1 tablespoon butter, melted
  • 1 tablespoon extra-virgin olive oil, plus extra for frying
  • 1 small candy potato, peeled
  • 1 apple, peeled
  • 1/2 pink onion, peel discarded
  • 2 or 3 slices bacon, cooked and crumbled
  • 4 ounces mozzarella
  • 4 ounces goat cheese crumbles
  • 12 sage leaves
  • flaky salt, like Maldon

  1. Preheat pizza stone on the underside rack of a 500 F oven for a minimum of 20 minutes.
  2. Make garlic butter by combining minced garlic, melted butter, and olive oil. Put aside.
  3. On a mandoline, thinly slice candy potato, apple, and pink onion. Put aside.
  4. On a well-floured pizza peel, stretch your pizza dough to a ten – 12″ spherical. (Learn stretch dough above, or watch me do it right here.)
  5. Unfold garlic butter in a skinny layer on high of your pizza, evenly distributing the garlic. Prime with bacon, candy potato, apple, and some pink onion slices.
  6. Tear mozzarella and toss over the components, then sprinkle on goat cheese crumbles.
  7. Shortly open the oven door, and slide your pizza onto the new pizza stone—work quick in order that the oven loses as little warmth as doable. Cook dinner for 10 minutes.
  8. In the meantime, make fried sage: In a small sauté pan, add sufficient olive oil to cowl the underside of the pan by 1/2″. Warmth over medium-high till it sizzles while you add a drop of water.
  9. Rigorously place sage leaves in a single layer within the oil. Fry for 1 minute, then use a slotted spoon to switch the sage to a paper towel-lined plate. Prime with one other paper towel to press out extra oil. 
  10. When the pizza is golden brown on the perimeters and the cheese is melted, use your pizza peel to slip it out of the oven.
  11. Slice into wedges, then high your pizza with fried sage leaves, a drizzle of olive oil, and flaky salt. Eat!




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