Savoyarde Pizza Aka: Potato Rosemary Pizza

Recipe by Jeff and Shaina White

Heat: See method
Time: 30–60 min + rise
Makes: Not recorded

Jeff and I had this pizza at a little town in France nearly 9 years ago--it was called Savoyarde Pizza on the menu there. I can't remember why it was called that, but when we got back I figured out how to make it myself. NOTES: You can make this without bacon if you want, just use butter to cook the potatoes. It's still very good (I'm liking bacon less and less the older I get, haha) For 1 pizza:

Ingredients

- 4-5 pieces of bacon, cut into bits
- 1 clove garlic (fresh minced or from a jar-I prefer jarred because it's not tooo
garlicky)
- 1 potato (Yukon golds are delish, but I always buy cheap russets), peeled and

Method

01
sliced into thin coins (as thin as you can)--you don't have to peel the potatoes if you don't want to. - Rosemary: fresh gives it that extra gourmet-ish yum factor; about a tablespoon of the chopped spikes (not the stem) BUT dry rosemary is still really really good--that's what I normally use since it's cheaper--use a teaspoon or two--I
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shake it on till it smells yummy, and the good thing is you can always add more after the sauce is done so it tastes right] - 1/3c heavy cream - 1/3c sour cream *depending on the size of your pizza crust, you can add more or less of the creams to make enough sauce. If you want the sauce thicker, do a little less heavy cream and let it bubble for a bit to reduce/thicken. - 1-2 cups shredded Italian blend cheese (or provolone or mozzarella, see the note below)
03
Directions:
04
Cook the bacon and take it out of the pan, leaving the grease (or at least some of
05
it) in the pan
06
Lay the potato slices in 1 layer in the hot greased pan and salt them. Cook a few
07
minutes on each side till they start to brown. The time this takes depends on how thick the slices are. SPEED TIP: It takes forever to cook the potatoes in the pan raw, so I've started laying them on a plate and microwaving them for a few minutes till they're mostly cooked, then toasting them on the hot pan. It is WAY faster and you still get the same flavor.
08
Remove the taters from the pan and add the garlic. Cook the garlic for a minute
09
and then add the heavy and sour creams. Stir till smooth and add the rosemary and bacon. Simmer for at least 3 minutes, adjusting the creams till it gets to be the consistency you want. You can add the potatoes with the bacon here or you can save them out--saving them out is easier.
10
Bake the pizza crust 3/4 done (I do ours at 450 for 6-7 minutes). Spread the
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creamybaconyrosemaryness onto the crust. Lay the potato slices on top.
12
Sprinkle with more rosemary if desired (I usually do desire to).
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Top with shredded cheese: Italian blend is wonderful (that's what we had at the
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lakehouse), mozzarella is fine (no contribution to the flavor though), and Provolone slices laid over top are yummy if you have them (we always have a big pack from Costco).
15
Bake till slightly brown and melty-bubbly, about 5-7 minutes @450. (just watch it)
16
For 2 pizza crusts: 1/2 cup milk 3/4c hot water (basically you want the milk/water combo to be warm. hot water plus cold milk equals warm) 1 T sugar 2 1/2 tsp yeast
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1 tsp salt 3 cups flower 2 T olive oil, (I just pour in a quick dash--it's 2-3 tablespoons probably)
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Mix it all together and let it rise for 30-60 minutes, then divide in half and make the crusts. We've used cookie sheets, pizza stone, and hole-y round pizza pans before. Anything works! The holey pizza pans are my favorite because stones take too much work and cookie sheets tend to make the crust just a tad soggy. But anything works!