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1
Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
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2
In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves.
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3
Add 1/4 cup of olive oil and season with salt and pepper, to taste.
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4
Toss together to coat with olive oil.
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5
Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface.
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6
Cut the dough into 2 pieces and reserve 1 piece for another use.
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7
Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
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8
Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina.
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9
Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes.
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10
Garnish with arugula and drizzle the lemon juice over the top.
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11
Serve immediately.
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12
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve.
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13
Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
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14
If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix.
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15
Add the yeast mixture, at the lowest speed, until the flour incorporates.
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16
When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball.
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17
This should take about 2 minutes.
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18
Add the olive oil and pulse a few more times.
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19
Stop the machine periodically to scrape the dough off the hook.
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20
Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers.
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21
If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time.
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22
Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
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23
If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil.
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24
Then begin stirring in the flour.
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25
When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky.
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26
As you work, squeeze a small amount of dough together between your thumb and fingers.
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27
If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time.
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28
Knead until smooth and elastic, about 10 minutes.
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29
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.
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30
Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
