The Royale: Caramelized Onion, Bacon, and Purple Potato Pizza
- 1 medium purple potato, thinly sliced
- 2 teaspoons olive oil, divided
- 1 teaspoon roughly chopped fresh tarragon
- 1/2 teaspoon garlic powder
- 14 ounces pizza dough
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup Caramelized Onion and Bacon Compote; recipe follows
- 2 tablespoons reserved bacon crumbles, from Caramelized Onion and Bacon Compote
- 2 teaspoon honey
- Microgreens, if desired
Instructions
Directions:
Heat oven to 500°F. In medium bowl, place potato slices. Add 1 teaspoon olive oil, tarragon, and garlic powder. Stir to coat.
Stretch pizza dough. Press into 12-inch cast iron pan. Brush with remaining 1 teaspoon olive oil.
Sprinkle ½ cup cheese on top of dough. Spread Caramelized Onion and Bacon Compote evenly over cheese. Layer another ½ cup cheese and potato slices. Top with remaining cheese and reserved bacon crumbles.
Bake 18 to 22 minutes, or until crust is golden brown and cheese is melted.
Drizzle pizza with honey. Garnish with microgreens, if desired.
Caramelized Onion and Bacon Compote
- 1/2 tablespoon olive oil
- 2 large onions, thinly sliced
- 1/2 tablespoon roughly chopped fresh tarragon
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 tablespoon balsamic vinegar
- 6 slices HORMEL® BLACK LABEL® Bacon – Original, crisply cooked and crumbled, 2 tablespoons reserved
- 1 tablespoon honey
Instructions
In large skillet, over medium heat, heat olive oil. Add onions and tarragon. Stir to coat onions in oil, spreading onions out in pan. Cook 10 minutes, stirring occasionally. Add salt and sugar. Add 1 to 2 teaspoons water if mixture seems dry. Cook 30 minutes, stirring occasionally, or until onions are golden brown.
Add vinegar to onion mixture. Scrape bottom of the pan to release any browned bits. Cook 1 minute. Stir in crumbled bacon and honey.
