Stone Potato Pizza

Let me profess my love to the pizza stone! It has changed the way I make pizza and I just can’t wait to make more! I’ve been dying for one and I make pizza and calzones regularly so it was just a matter of time.

I made this awesome Potato Pizza that I’ve made before and it seemed like a whole new pizza! The dough was just a refrigerated dough ball from the grocery store but it baked so differently on the stone! It was fluffy and doughy and the outside and bottom was beautiful and crispy.

My mum gifted the stone to me and I am truly excited. I was very careful to not put the stone into a hot oven (it’ll crack) and not to use dish soap (it’ll absorb it). Since it’s only for pizzas, calzones, and the like, I’m sure we’ll live a long and happy life together. Also, Oneida brand holds a special place in our hearts since Mum grew up in Oneida, NY.
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Spoiler altert: I wasn’t sure I was getting it off but thankfully with a few knives and spatulas, I did. Phew! It was a scary few minutes though. I should have oiled my new stone more.

Ingredients

1 large potato
pizza dough
2 slices bacon
½ cup alfredo sauce
½ cup cheddar cheese shreaded
½ cup mozzarella cheese shreaded

Directions

Preheat oven to 425 and put pizza stone into the cold oven while preheating if using a stone.
Cook bacon until crispy.
While the bacon is cooking, allow dough to get to room temperature.
Finely slice a potato into paper-thin slices (look how well I did even without a mandolin!).
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Spread dough out and top with alfredo (or garlic & oil spread).
Layer cheeses and potato slices over the top of the pie before topping with chopped bacon.
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Bake 30 minutes at 425.

This pizza is a great change from the norm. There’s nothing healthy about it but it is comforting and delicious. I cannot believe how much the dough puffed up! It was shocking and super exciting to see it happening!
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I really have to exercise some constraint to NOT open the oven the whole time to peek in and smell it coming together. The hotter the oven, the better the pizza. The potato cooks pretty quickly since it is so thin but I didn’t overlap them very much either.
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We top it with a little drizzle of ranch dressing but have topped with chives before too. It is so good and I highly recommend making it. Omit the bacon and voila, you have a vegetarian one! Pizzeria Uno’s has an appetizer of a deep dish pizza that is a “stuffed potato” using mashed potato, cheddar, and bacon…now that I also have a deep dish pan maybe that’ll come soon too!

I love that pizza makes such great leftovers and is amazing the next day for lunch!

Rachael Ray’s Balsamic Pan Gravy is delish

Rosemary Pork Chops with Balsamic Pan Gravy

I thumbed through Rachael Ray’s Express Lane cookbook features meals with 10 ingredients or fewer. Her recipes always take me longer than 30-minutes but I like that she often substitutes ingredients and features everyday ingredients. I had trouble tracking down the recipe online but I saw it on another blog too.

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I adapted it and didn’t make the sides Rachael Ray made with this dish. I’m a strong believer that if I’m making something new or different then I’m better suited to focus on one new or one more challenging item and one easy or tried & true. Sauces aren’t my forte but I was intrigued with this and Mr. J likes anything with a sauce!

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Ingredients

5 tbs olive oil
2 slices of thick cut bacon (RR reccomends 12 thin slices soppressata)
2 center cut pork loin chops 1 inch thick
salt and pepper
2 sprigs fresh rosemary sprigs stripped and finely chopped
1 tbs garlic, diced
1 cup vegetable stock (or chicken stock)
3 tbs balsamic vinegar
2 tbs butter (RR uses unsalted)

Directions

Preheat a large nonstick skillet over medium heat to cook bacon until crispy, about 4 min and then remove from pan. While the bacon is getting crispy, season the pork chops with generous salt, pepper, and rosemary on each side. When the bacon is done disgard drippings, put bacon to the side and heat olive oil.

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Cook pork chops 5 minutes per side. Once the pork chops are done, transfer to a platter and cover with foil or keep in warming oven.
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Heat garlic and balsamic vinegar, cook 30 seconds and add stock. Bring to a bubble and cook 5 more minutes or until there is only 1/2 cup of liquid left in the skillet. Turn heat off and add butter, stir until butter is melted and add bacon back into the sauce.
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I loved this and thought the baslamic flavor was great and would definitely make it again. I thought it would be great with wilted greens and white beans.

I made steamed broccoli and some Trader Joe’s cornbread stuffing. The stuffing was only ehh but was handy to have around.
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