Potato, Egg, and Bacon

• 3 ounces small Yukon Gold potatoes (about 1 1/2 potatoes)
• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
• 3 ounces shredded sottocenere al tartufo
• 1 ounce fontina, cut into 1/2-inch cubes
• 4 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)
• 2 thick slices applewood-smoked bacon
• 1 1/2 teaspoons fresh thyme leaves
• 1 extra-large farm-fresh egg
• Maldon sea salt or another flaky sea salt, such as fleur de sel

1. Steam the potatoes until they are easily pierced with a fork, about 20 minutes.
2. Remove the potatoes and set them aside until they are cool enough to touch.
3. Use a small, sharp knife to remove the peel from the potatoes and discard the peels.
4. Slice the potatoes into 1/4-inch-thick rounds and place them in a small bowl.
5. Use the potatoes or set them aside to cool to room temperature, transfer them to an airtight container, and refrigerate for up to two days.
6. Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
7. Brush the rim of the dough with the olive oil and season the entire surface with salt.
8. Scatter the mozzarella, the sottocenere, and fontina cubes over the surface of the pizza.
9. Scatter the scallion slices over the cheeses, lay the potato slices on top of the scallions, and sprinkle the potato slices with salt.
10. Cut the bacon slices in half crosswise and lay one half onto each quandrant of the pizza.
11. Sprinkle 1 teaspoon of the thyme leaves over the pizza and place the pizza in the oven for 5 minutes, or until the pizza is halfway cooked.
12. Crack the egg into a small bowl, remove the pizza from the oven and slide the egg onto the center of the pizza.
13. Return the pizza to the oven until the crust is golden brown, 5 to 7 minutes.
14. Remove the pizza from the oven and cut it into quarters, stopping at the edge of the egg so it stays intact, and making sure that each slice of pizza gets a piece of bacon.
15. Sprinkle the egg with the sea salt, sprinkle the remaining thyme leaves over the pizza, and serve.
16. Carso Vitovska (Friuli)

potatoes, nancys, extravirgin olive oil, kosher salt, mozzarella, tartufo, scallions, bacon, thyme, egg, salt

Taken from www.epicurious.com/recipes/food/views/potato-egg-and-bacon-393665 (may not work)