I’ve made this a few times and it’s become a family (and friends) favourite. It’s a nice change from the traditional tomato-base pizza Napolitana I make in my Ooni. This is a variation of the German/French regional tart/pie, but we call it the perogy pizza.
This one is a 280g Neapolitan dough ball (pizzaApp recipe, 65% hydration, 3% salt), 2% Greek yogurt base, sliced red potatoes (just what I had in the house, leftover potatoes are better but I didn’t have any so I just microwaved some), red onions (very thinly sliced with mandolin), bacon (pre-cook halfway in frying pan first, then chop), gruyere shredded on top and some freshly ground black pepper.
I lowered the gas on the Ooni a bit after launching. So I reckon this is about a 120-150 seconds cook.
I’ve also done this one with sour cream instead of yogurt. Crème fraiche is the original way but it’s so expensive where I live and we always have yogurt in the fridge.
PS. We had leftover patates gratin from Christmas dinner on boxing day and made this pizza with them and it was epic.
by overdose6