Bacon & Potato Pizza

Method

1. Preheat oven to 425 degrees.
2. Gruyere bechamel sauce: place the onion in a sauté pan with the olive oil and butter and cook on medium heat for 5 minutes. Add garlic and cook for 2 minutes. Add the flour and whisk until incorporated and very thick, approximately 3 minutes.
3. Slowly add and whisk in the whole milk a bit at a time to the onion and flour mixture. Bring to a simmer let simmer for a few minutes to thicken. Remove from heat and add the heavy cream and Gruyere cheese. Stir until melted. Season to taste with salt and pepper. Cool to room temperature.
4. Arrange bacon pieces in a single layer on one half of a cookie sheet lined with parchment paper. Toss potato slices with ½ teaspoon olive oil and season to taste with salt. Arrange potato slices in a single layer on the other half of the cookie sheet. Bake for 10 minutes. Remove and allow to cool. Set aside.
5. Turn oven down to 400 degrees. To prepare the pizza crust, brush the crust with olive oil.
6. Spread the desired amount of Gruyere bechamel sauce onto crust, then top with the shredded white cheddar cheese. Place the potato slices and bacon on the cheese and sauce. Sprinkle with mince rosemary.
7. Bake for 7-10 minutes, or until the cheese is bubbling and the crust is golden brown. Remove from oven and cool for a few minutes to let pizza set. Slice and serve.