Having the pizza dough holding in the refrigerator is what keeps this meal a quick one to prepare!  The technique of preparing the crust and pre-heating the skillet are the same as I described yesterday.  The only thing different is the list of ingredients! 

Quick side note ... Bacon.  I purchase our bacon at a warehouse club.  As soon as I can, I open up the packages of bacon and begin rolling them up.  I take the “rolls” and place 3 of each into a baggie.  Once all the bacon has been divided up, the baggies go into a freezer-safe storage bag or container - and then of course, I pop them into the freezer.  When I need bacon, I can always start thawing the slices in the microwave before crisping them - or I have cooked the slices over very low heat from a mostly frozen state and it’s worked just fine!  FYI - This same technique works for bulk breakfast sausage.  I portion it out into 3 ounce disks and place into baggies, the baggies then go into a freezer-safe storage/bag - and are ready for us as needed.

Advance preparation and organization makes meals successful

in our small household.


  1. -4 ounces Master Recipe Pizza Dough

  2. -1 to 2 baby Yukon Gold potatoes, sliced paper thin and holding in cold water

  3. -3 slices bacon, cooked crisp and crumbled

  4. -3 rings of thinly sliced red onion, cut into half-moons

  5. -Small wedge of Brie, cut into cubes

  6. -Small wedge of Fontina, cut into cubes

  7. -Drizzle olive oil

  8. -Pinch kosher salt

  9. -Fresh parsley, chopped, for garnish (optional)


Heat the 8-inch cast iron skillet over medium heat on the stove.  Dust the surface of the refrigerated dough with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Flatten the dough with your hands and/or a rolling pin on a work surface.  Dust with flour to keep the dough from adhering to the surface.  If you have a mini pizza peel (or even a cake lifter will work) - sprinkle cornmeal on and transfer the dough.  Slide the dough to the preheated skillet (some of the dough may go up the sides).

Drain the potato slices and pat dry with paper towels.  Quickly layer the sliced potatoes over the top.  Sprinkle with salt and drizzle with oil.  Add the crumbled bacon, red onion and cubes of cheese.  Cover the skillet and cook for about 4 minutes.  Don’t lift the lid, unless you smell scorching.

Turn on the broiler, remove the lid from the skillet and toast the pizza for 1 to 2 minutes to get a lovely crisp top crust.  Be careful not to cook too long or you’ll risk burning the toppings.  Remove the pizza from the skillet with a heat-proof spatula or even tongs will work.

Once the pizza is out of the broiler, add the chopped parsley for garnish.  Allow the pizza to cool slightly, preferably on a wire cooling rack.  Cut into wedges and serve!  ENJOY!!!