3 medium baby yukon gold fingerling potatoes; finely sliced
1/2 small onion; finely sliced
6 slices applewood smoked bacon; finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil
kosher salt
black pepper
1 cup fontina cheese; shredded
1 cup baby arugula; optional
1/2 lemon; juiced

Fresh or bought pizza dough needed.

Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.

In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.

Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.

Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.