Fire Food and Drink
• ½ cup water, cooler than 80°F
• ¼ teaspoon instant yeast
• ¼ teaspoon granulated sugar
• 1 cup bread flour
• 3 tablespoons semolina
• 1 teaspoon salt
• 2 teaspoons extra-virgin olive oil, plus more for brushing
• Kosher salt for sprinkling
• Kosher salt as needed for baking, plus more to taste
• 2 pounds Idaho® Yukon Gold Potatoes, rinsed
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 1 tablespoon fresh parsley, chopped
• Black pepper, finely ground, to taste
• 1 pre-baked pizza crust (see recipe)
• 4 ounces cheddar cheese, grated
• 4 ounces mozzarella cheese, grated
• 2 eggs
• 2 slices applewood-smoked bacon, rendered
• Spinach leaves, torn, for garnish (optional)
1. Place the water, instant yeast and sugar in the bowl of a stand mixer and let sit until the yeast dissolves and becomes active, about 3 minutes.
2. Add the flour, semolina, salt and olive oil to the mixing bowl on top of the water-yeast-sugar mixture.
3. Using the dough hook attachment, start mixing on the low setting until the ingredients begin to combine into a homogenous mixture, about 1 minute, then increase to medium-high speed for at least 8 minutes to develop dough strength. The dough should begin to climb the hook and clear the sides, yet still be slightly tacky and adhere to the bottom of the bowl. If the dough is climbing the hook without sticking to the bowl, add a few drops of water. If the dough is not clearing the sides, add a light dusting of flour and continue mixing for a minute longer.
4. Remove the dough from the bowl and split evenly in two equal pieces with a dough knife or kitchen blade.
5. Roll each piece of dough—in your hands or against a kitchen surface—into a ball.
6. Lightly oil 2 small bowls with either cooking spray or a bit of olive oil. Place each portion in a bowl; cover with plastic wrap or a damp towel.
7. Allow your portions to rest for at least an hour at room temperature, until they have doubled in size. If you are only making one crust, place the other portion in your refrigerator for up to 3 days.
8. Spread or roll the risen dough on a lightly floured surface, or stretch with your knuckles, until you have reached a crust diameter of about 10 to 12 inches.
9. Preheat oven to 375°F. Dock the dough (prick surface with a fork), brush or spray with olive oil and season with kosher salt. Place on a parchment-lined baking sheet and place a footed baking grate over the dough to prevent it from over-rising. Bake until puffy on the edges, but not browned, about 5 minutes. Allow to cool before making the pizza.
1. Preheat oven to 350°F. Create a bed of kosher salt on a small sheet tray; bake the potatoes on it until they are soft on the outside but still firm in the middle, about 30 minutes.
2. Remove the par-cooked potatoes from the salt bed and, using a towel to hold them, peel the potatoes with a paring knife. Cut the potatoes into 1-inch pieces.
3. Heat a nonstick sauté pan over low heat; add the canola oil, potatoes and salt. Slowly cook over low heat for about 25 minutes, stirring every few minutes. When potatoes are crispy on the outside but tender on the inside, add the butter, parsley and black pepper; stir to combine; remove from heat.
4. Preheat oven to 375°F. Place the pizza crust on a parchmentlined baking sheet. Mix together the cheeses and distribute over the crust, keeping a ¼-inch rim around the edge.
5. Make two small “nests” in the cheese toward the middle. Crack each egg open and place into each nest. Spread the cooked potatoes and scatter the bacon bits on the pizza.
6. Bake pizza until the crust is golden-brown and the egg whites are cooked through but yolks are still runny, about 8 minutes. Remove from the oven; top with torn spinach leaves.