Let’s get one thing straight: pizza is for all seasons. However there’s no denying that probably the most conventional variations function all of the produce stars of summer season: tomato and basil, or peach and pesto? Scrumptious, sure, however by no means what I’m yearning for the autumn months. So, since tomorrow is the primary day of October, it felt like the proper time to roll out the bacon, apple, and candy potato pizza I’ve been perfecting for y’all.
For those who’ve hung round right here for awhile, 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 purple 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 somewhat decadent and rather a lot scrumptious, and I do know you’re gonna adore it. So, let’s seize our dough.
Let’s start at the beginning: my easy homemade 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. Often, 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 need to get all the nippiness 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, means that you can kind that scrumptious, chewy crust across the edges and permits me to create extra of a spherical pizza form. I comply with the stretching method described within the Gjelina cookbook:
“Together with your fingertips, punch the air out of the dough and press your fingers into the middle and prolong 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 so to learn a newspaper via it.”
Bought that? I discovered it extremely useful to look at this Mario Batali video a number of instances as I practiced. Don’t be afraid to make use of numerous flour, and keep in mind, this system takes some endurance.
Sure, a candy potato pizza is a bit uncommon, and the important thing to preserving it flavor-packed and by no means heavy is to slice your candy potato tremendous skinny ideally on a mandoline. I additionally echoed these tremendous skinny slices through the use of my mandoline to chop my purple onion and apple paper skinny. The tip result’s a pizza with layers of fall taste and a stunning mixture in each chunk. Simply add creamy goat cheese and mozzarella, and crispy, smoky bacon and fried sage, and we’ve principally moved into fall heaven territory.
Now for the pièce de résistance: fried sage leaves. I make these so frequently through the fall months that I might as well have a pan of hot olive oil going on the stove at all times. These dress up a plate of pasta, roasted butternut squash, or a whole roast chicken in a single fell swoop, they usually couldn’t be easier. Right here’s find out how to 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 once you add a drop of water.
- Fastidiously 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 sizzling!
There’s something about goat cheese that feels very fall to me. Perhaps because it’s such a delightful complement to apples, pears, and winter squash, and here, it plays perfectly with all the cozy flavors. Even Adam (not the biggest goat cheese fan) didn’t take issue with it since the combination with creamy mozzarella tamps down the strength of its flavor.
And there you have it: the bacon, apple, and sweet potato pizza I’ll be devouring through all of October and beyond. Yes, you can use a store-bought crust if you’re in a pinch, and yes, you can use a gluten-free crust or cauli crust if that works better for you. As I’ve shared before, I’m a pizza lover through and through, and there are very few things you could do to a pizza that I wouldn’t love.
I literally can’t think of anything else to say about this pizza, but I need to show you a couple more images because it’s just too pretty…
Can’t wait to hear if you give this one a try, and be sure to rate and review, and tag us @camillestyles on Instagram so we will see your model. Talking of which, we want an official Camille Kinds Pizza hashtag! Any recommendations?
Scroll on for the recipe…