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Hot Potato Sicilian Pizza
Recipe by: Tony Gemignani
Potatoes are amazing on pizza. The combination of Applewood smoked bacon, buttermilk Ranch, Calabrian & piquante peppers bursts with flavors.
1 Sicilian pan 12 x 18
1 32-36 ounce dough ball
12 slices whole milk or dry mozzarella (1-ounce slices)
4 ounces thinly sliced red and white potatoes (Soaked in water for several hours before use to release the starch for better cooking)
4 ounces chopped Applewood smoked bacon, partially cooked/rendered
4 ounces sliced sweet piquante peppers
2 ounces chopped green onions
4 ounces buttermilk Ranch
Pinch or grated Romano
Pinch of dry oregano
Garlic, extra virgin olive oil drizzle
Salt & pepper
Push your Sicilian in a lightly coated Sicilian pan.
Allow dough to rise for 1 and ½ hours at room temperature. Carefully make sure your dough is pushed to the corners of the pan.
Par-bake at 525-550 °F.
Take the pizza out of the oven, then carefully add a generous amount of olive oil into the bottom of the pizza, on the inside of the pan.
Add sliced mozzarella, leaving a ¼-inch border.
Add potatoes and bacon, then place the pizza back into the oven until golden brown.
Remove pizza from the oven and cut into desired slices.
Finish with both peppers, green onions, oregano, Romano, salt, pepper, and zig-zag with Ranch. Serve and enjoy.
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