Rosemary Potato Pizza

Preheat oven to 350ºF.

In a skillet, heat 1 tablespoon olive oil over medium high heat. Once warm, cook strips of bacon. Cook evenly, usually 3–4 minutes per side, depending on thickness. Remove from heat, cover, and set aside.

Thinly slice potatoes. In a separate pan, cook potatoes in remaining olive oil, 2 sprigs of rosemary and garlic until desired crispiness in achieved.

Sprinkle corn meal on your work surface. This will help the pizza from sticking to the surface. Roll out the pizza dough on the corn meal.

Drizzle top of the pizza dough with olive oil. Layer potatoes evenly over the pizza dough. Grate cheese until pizza is covered, but make sure potatoes are still visible. Sprinkle a cookie sheet with corn meal, so that the cooked pizza will not stick to it once it is cooked. Place the pizza in the oven for about 10 minutes, or until it is fully cooked and starts to turn a golden color.

Remove pizza from the oven and let rest for 3 minutes. Chop bacon and remaining sprigs of rosemary and sprinkle on the pizza. Grate some more cheese, because who doesn’t love more cheese? Cut the pizza, and serve. Enjoy!