Freshman Fifteen Pizza: Part 2 Bacon, Potato, Rosemary and Fontina Pizza

Part Two of my Freshman Fifteen Pizza Post goes without much to say except that life without good food sounds pretty boring to me. So, here is my unsolicited advice on the subject:

  • I believe that all things are good in moderation. Eat the pizza and try not to feel guilty about it.
  • Go watch Eat, Pray, Love – or the old fashion thing – go read the book! Act like Elizabeth Gilbert. Indulge yourself – it won’t hurt.  
  • Then,  go take a free fitness class in Center City Park! Free Fitness by the Fountain is held every Monday night at 6:30pm  through the end of October. My pals at Action Greensboro and I did Zumba tonight. We looked like idiots in front of all of downtown but had a great time doing it. And for those of us who ate the Bacon, Potato, Rosemary and Fontina Pizza (hmm) felt better about doing it.

Bacon, Potato, Rosemary and Fontina Pizza, by Tyler Florence


  • 1 recipe fresh pizza dough, recipe follows
  • 3 to 4 baby Yukon gold fingerling potatoes, finely sliced
  • 1/2 small onion, finely sliced
  • 6 slices smoked bacon, finely chopped
  • 2 tablespoons rosemary leaves
  • 1/4 cup extra-virgin olive oil, plus extra to grease pan
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded fontina cheese
  • 1 cup baby arugula, optional
  • 1/2 lemon, juiced


Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.

In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. I used a mandolin to cut both the potatoes and onions.

Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.

Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.

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