Thick bread with stuff on top

I have said it in this space before that I really do not like much pizza.  I like the pizza I make.  So there was much surpise when I suggested pizza for lunch out in Bellingham.  The novelty made it happen.  

Goat Mountain Pizza.  Pizza is bought by the pound so you can have as little or as much as you wish.  The toppings are not what most people think as traditional but they are what I like.  It is a thick crust, similar to a foccacia, pizza.  It is good bread with stuff on top which is my best type of pizza.  

Since most of my life I cannot just run to downtown Bellingham for pizza, I made some at home.  This is the type of pizza for me which means I could eat pizza once a week or more.  In the shop, I had potato and bacon, and walnut, carmelized onions, and stilton.  I did a combination of the two but may figure the walnut one out just by itself.  I am also thinking the carnitas pizza could be an interesting experiment even though I did not try that one.

Again, simply good bread with stuff on top.

potato, bacon, and carmelized onion pizza

one recipe of foccacia dough (just the dough portion of this recipe, no fruit.  a plain dough)

one potato, washed and thinly sliced.  I used a Yukon gold.

one onion, peeled and sliced

two slices of thick cut bacon, diced

4 ounces of hard mozzarella, grated

pepper

olive oil

Start the dough at least six hours before you wish to eat.

An hour and half before eating, line a quarter sheet pan with parchment paper.  Press in the dough and let rise for an hour (or more).

In a cast iron skillet, heat the olive oil over low heat.  Add the onion.  Sauté gently until carmelized.  This should take about 20 or 30 minutes to have a true carmelization happening.  

Put the sliced potato in a bowl.  Drizzle with a bit of olive oil.  Sprinkle with a pinch of pepper.  Toss until the potatoes are well coated.  Set aside.

In another cast iron pan, about ten minutes before the onions are ready, put the diced bacon.  Cook until brown.  

Preheat oven to 425 degrees Fahrenheit.

When the dough has risen, sprinkle with the carmelized onion.  Sprinkle with the cheese.  Lay the potatoes over it.  Sprinkle the bacon over all.

Put the pizza in the oven and back for 30 to 40 minutes.  Until the edges are brown and the potatoes are to your favorite doneness.  That potato doneness can be debated I have learned.

Let the pizza cool for five minutes.  Remove from the pan.  Cut and serve.

It was lovely!  I have been wanting more since which is just not me.