Potato-Bacon Pizza

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Leite's Culinaria


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1 package active dry yeast

1 teaspoon sugar

1 1/3 cups warm water (110°F/45°C)

3 1/2 cups all-purpose flour, plus more, if needed

1 tablespoon olive oil, plus more for greasing

1 tablespoon kosher salt

Coarse cornmeal, for dusting

1 1/4 pounds (about 6 to 8) egg-size yellow potatoes, cut lengthwise into 1/4-inch slices (I like Carola)

1 tablespoon olive oil

1/3 pound slab bacon, cut crosswise into 1/2-inch pieces

3/4 pound fresh mozzarella, thinly sliced

1 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped fresh rosemary leaves

Kosher salt and freshly ground pepper

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