Potato, Garlic, Bacon and Pistachio Pizza

Par-boiled Yukon rounds, crispy bacon, crushed pistachios, and a honey drizzle over a cream-and-mozzarella base.

Time: 8 min | Yield: 1 pizzas | Difficulty: Intermediate | Serves: 3 | Published: 2026-07-24

Potato on pizza works when the potato is treated right: sliced paper-thin on a mandolin, par-boiled so it finishes creamy in an 8-minute bake, patted dry, and seasoned before it lands.

The base is the cream-swirl white build, two mozzarellas with about a quarter cup of heavy cream swirled over, salt and cracked pepper on the dairy. Bacon or pancetta crisps in the skillet while the oven preheats.

The finish is the surprise: crushed pistachios and a honey drizzle over the sliced pie. Nutty crunch and sweetness against salty bacon and creamy potato, it reads fancy-restaurant and eats like comfort food. My NY-ish dough underneath.

Ingredients

Ingredients

Heavy cream

Directions

  1. Preheat your oven to 500-550 degrees on the convection setting for an hour with baking steel inside.
  2. Get a pot or saucepan boiling with water. Turn a cast iron or other large skillet on medium- high.
  3. Stretch your dough to 14-16 inches on top of pizza peel. I used my New York (ish) Dough dough recipe for the dough which you can find on the attached sub-recipe. Or use whatever dough recipe you'd like!
  4. Evenly spread the shredded mozzarella cheese, then add the chunks of fresh mozzarella. 1 ½ cups shredded low moisture whole milk mozzarella, ½ fresh mozzarella ball
  5. Drizzle an even swirl of heavy cream atop the cheese. No perfect measurement here, but likely about 1/4 cup or so. Heavy cream
    You'll know it's right: About a quarter cup of cream in an even swirl, it should film over the cheese, not flood it.
  6. Add some freshly cracked pepper and salt on top of the cheese & cream base.
  7. Very thinly slice your potato into rounds using a mandolin or large knife. Add potato slices to the pot of boiling water for a quick boil until they are just soft. about 3 minutes.
    You'll know it's right: Mandolin-thin rounds, then into the boiling water just until flexible, a minute or two. They finish in the oven.
  8. Pat the potatoes dry and drizzle olive oil, salt and pepper on them.
    You'll know it's right: Pat the rounds truly dry, then oil, salt, and pepper them. Wet potatoes steam the pie; seasoned potatoes taste like something.
  9. Spread potato rounds evenly on top of the pizza.
  10. Cut your bacon or pancetta into small pieces (you’ll need 3-4 slices) and throw into your cast iron skillet. Cook for a few minutes until they are cooked through but not overdone.
    You'll know it's right: Bacon to crisp-but-not-brittle in the skillet, it rides the oven too.
  11. Add bacon or pancetta pieces on top of cheese and sliced potatoes.
  12. Optional: add a drizzle of olive oil around the crust for a darker color.
  13. Move dough from pizza peel onto the baking steel in the oven. Bake for 8 minutes.
  14. While baking, crush up your pistachios. I’d recommend about 1/4 cup.
  15. When pizza is done, let it cool on a cooling rack for 2 minutes, then sprinkle fresh Parmesan on top.
  16. Cut into 8 slices. Sprinkle your pistachios on top and add drizzle of honey. Enjoy!
    You'll know it's right: Pistachios and honey go on sliced pizza, the honey threads into the cuts and the nuts stay crunchy.

Troubleshooting

Raw, crunchy potato

Skipped the par-boil. Thin slices, quick boil to flexible, pat dry. Eight oven minutes cannot cook raw potato alone.

Soggy middle

Wet potato rounds went on dripping. The pat-dry step is mandatory. Then the oil coat protects them.

Bland potato bites

Unseasoned rounds. Oil, salt, and pepper the potatoes themselves before they land. The base seasoning does not travel up.

Pistachios burned

Baked them. Crushed and sprinkled after the bake, with the honey. They never see the oven.

Too rich, no contrast

Skipped the honey. The honey drizzle is the counterweight to bacon and cream. Thin threads over the sliced pie.

Nutrition (2 slices (1/4 of the pie)): 430 calories, 17g protein, 42g carbs, 22g fat.