A couple of months ago, when I finished up residency and transitioned to my fellowship, I celebrated the way I celebrate many things – with great friends and lots of good pizza.  I prepped toppings and dough in advance, heated up my pizza stone, and cranked out pizzas all night long.  I can’t even remember the final number – maybe seven or eight, maybe more.  I had so much fun coming up with topping combinations, mainly inspired by the huge bounty of late summer produce I had bought at the farmer’s market.  One pizza I made that received rave reviews was the combination you see here – bacon, thinly sliced potatoes, caramelized onions, and gruyere cheese.  It was one of the pizzas I made using gluten free dough, and so I restrained myself from trying it so those with restrictions would get their fill.  After hearing their high praises, I knew I had to make it again so Ben and I could sample it ourselves, so last weekend I did just that.  With toppings like these, it’s certainly no surprise that this pizza was fully deserving of all the hype.  With the cold months looming ahead, it will be nice to have this as an option for a gourmet-style pizza that makes use of the scant produce still available this time of year.


About ¾ cup thinly sliced small potatoes, such as fingerling or red potatoes
4 tsp. olive oil, divided, plus more for brushing
Salt and pepper
1 medium onion, thinly sliced
Pinch of sugar
Pizza dough for 1 large pizza (regular or whole grain)
3 oz. shredded mozzarella*
3 oz. shredded gruyere*
4 slices bacon, cooked until crisp and crumbled
Minced fresh chives, for serving
Minced fresh thyme, for serving


  • 01

    Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper or foil. In a bowl, combine the sliced potatoes with 2 teaspoons of the olive oil and season with coarsely ground salt and pepper. Lay in an single layer on the baking sheet.  Bake, flipping the slices over once, until the potatoes are just beginning to brown, about 10-15 minutes. Remove from the oven and let cool.  Meanwhile, make the caramelized onions.  Heat the remaining 2 teaspoons of olive oil in a 12-inch skillet over medium heat.  Add the sliced onions to the pan with the sugar, salt and pepper.  Stir well.  Reduce the heat to medium-low.  Cook the onions, stirring occasionally, until golden brown and fully caramelized, about 15-20 minutes.  Set aside.

  • 02

    To make the pizza, place a pizza stone in the oven and increase the temperature to 500˚ F.  Preheat for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round on a piece of parchment paper.  Lightly brush the perimeter of the dough with olive oil. Sprinkle about two thirds of the shredded cheeses over the dough. Layer evenly with the caramelized onions, potato slices, and crumbled bacon. Sprinkle with the remaining shredded cheese.

  • 03

    Transfer the pizza to the preheated pizza stone by sliding the parchment with the assembled pizza onto the stone, and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and sprinkle the herbs over the top of the pizza.  Let cool slightly before slicing and serving.

  • 04

    *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour or cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.

  • molly yeh

    love this! i imagine it tastes sort of like there are potato chips on it? or french fries?? i must try it for pizza night soon. do you have a favorite gf pizza dough??

  • annieseats

    I made the pizza dough I used. I didn’t get to try it, but the crust in particular was a huge hit with the GF crowd. I’m going to play around with that a bit more and hopefully will post about it eventually.

  • HalfBakedHarvest

    Oh this looks so goon, Annie! I wish I had a pizza stone! It is on my list!

  • Liz @ Tip Top Shape

    This looks amazing! I’ve never made my own pizza dough before, but this pizza looks worth it.

  • .Katelyn Olson

    Ooh, can’t wait to see that GF pizza dough. I’ve made lots of your recipes and they’ve always been amazing so if you do get that dough recipe up, it’ll be like a really swell Christmas present from my imaginary culinary BFF! Thanks for all the work you put into your recipes, Annie!

  • Patience

    Do you just shred your mozzarella with a regular cheese shredder? That never seems to work well with me when using this type of cheese. I am sure it is just me! ;-) ??

  • Looks delicious! The hubby makes a pizza with pesto and potatoes on it, so I imagine this would definitely be a hit as well. Pinning!

  • Stephanie @ PlainChicken.com

    The pizza looks delicious. The potatoes look really good & crispy. I bet I would love this!

  • Liz N.

    Oh my goodness! I think this is going to make the menu this weekend! The entire combination sounds delish. Can’t wait to see your GF pizza dough soon!

  • annieseats

    Yep, just a regular grater or sometimes the food processor shredding attachment. Either way works for me.

  • Goodness, this looks truly spectacular. It’s literally all of my favorite things, combined in pizza form! Ridiculous!

  • Krysten

    Oh.my.word! I was just wondering what to make for supper, we had just decided on take out but this trumps that! Making this tonight, thanks Annie for the continuously great recipes! :)

  • Omg! I need this pizza in my life. For brunch. Every week.

  • Pam King

    I’m definitely making this pizza soon! I love gruyere cheese! So glad to see you back in the kitchen, bringing us great recipes as usual.

  • Cathy Koontz

    you mentioned a gluten free crust…..would you share your recipe? thanks

  • I love potatoes on pizza…there’s something about those double carbs…I just can’t get enough of em!

  • well i certainly know what pizza I would have been eating at that party! must make this – I’m obsessed with caramelized onions these days!

  • Looks amazing! Belated congrats on finishing your residency. Can’t wait to see the gluten-free crust!

  • JenJF

    It seemed very appropriate that you posted this today, as I’d planned to make a potato/caramelized onion/blue cheese pizza tonight. With your addition of bacon, it was fantastic!

  • rita

    I love it when I get a new posting from a cooking blog I follow, it looks so good and I realize, “hey I have all that stuff in my fridge and can make that tonight without going to the store”! I had already taken out pizza dough from the freezer for dinner. Yeah, Thursday night is pizza (& football) night in my house. So instead of the usual pepperoni pizza, I made this (though I deviated and caramelized the onion in some of the bacon fat and skipped the chives :) ). Yummmy.

    ps.. I love your pizza dough recipe. One batch of dough yields 4-5 balls for personal sized pizza and it freezes/thaws so well.

  • Prudence Blank

    Oh wow… I’m loving this. No if’s ands or buts…I’m making this tonight. It looks fabulous.. :-)

  • Carolyn

    Can’t wait to see the recipe for the GF crust. So far I haven’t found one that was even close to a decent pizza crust. Please post.

  • Bonny @ Clever Hen

    This is going to be the star at our Friday joint office lunch! Thanks for the recipe.

  • Lindsey Vondenstein

    I would love to hear more about the pizza party! I would love to do something like that with friends. Maybe a post about how you prepped all the toppings and the different pizzas you made? I can’t wait to try this pizza!

  • annieseats

    Not a bad idea! I’m sure my friends wouldn’t mind coming to another so I can get photos this time :)

  • Sarah Townsend

    It reminds me of Avers Cream and Crimson or Twice Baked from Buccetto’s/Pucini’s. I may have overdosed on Aver’s Cream and Crimson while doing a teaching observation at Arlington Elementary here in Bloomington, because we could get $2 slices of pizza for lunch, just down the hill.

  • Pam King

    Made this pizza for dinner tonight and it was absolutely DELICIOUS! I will definitely be making it again!

  • This Pizza looks super delicious! I’d sprinkle some chili flakes and eat the whole PIE!

  • Sara Schultz

    Eating this right now! We all love it. I used fingerling potatoes and it turned out great. Thanks for another great pizza recipe!

  • We get a pizza with these ingredients at our local pizza place all the time…I’m going to attempt this recipe on Sunday for the Super Bowl!

  • A pizza place in my area has been selling potato bacon pizza for years! People always think it’s a gross idea until they try it… so yummy! And now I can make it at home, too :)

  • Makala

    Oh my goodness! We had a World Cup Pizza Party last night and I cranked out 8 pizzas. I’ve been looking for an excuse to try this pizza, especially after trying a slice of Potato/Ham pizza in Rome, and finally decided to make this! I think it has become one of our new favorites!!! It was DELICIOUS and was the first pizza to completely disappear! Thanks again for another great recipe! p.s. I made the dough for your Thin Crust pizzas and also the homemade Pizza sauce… everyone was raving all night about how good it was…. so of course I directed them here! :-)

  • annieseats

    So glad to hear it!

  • that looks like an amazing pizza!