- For the dough
- 60 grams Ricotta cheese
- 50 milliliters milk
- 50 milliliters olive oil
- 180 grams Pastry flour
- ½ teaspoon Baking powder
For the dough: Mix the ricotta with the milk, olive oil and 1 pinch of salt. Add the flour and baking powder and knead into a smooth dough, adding a little milk or flour if necessary. Cover the dough for about 15 minutes and allow to rest.
For the topping: Peel the potato and cook in salted water for about 25 minutes, drain and press through a potato ricer. Peel the garlic and chop coarsely. Rinse the thyme and shake dry. Boil the milk and add to the hot potato. Mix well until creamy.
Fry the bacon in a little olive oil in a frying pan until crisp. Drain the bacon in a sieve, collecting the bacon fat. Stir the fat into the potato cream and season lightly with salt. Roll out the dough on a lightly floured surface into two round pizza crusts of about 20 cm (approximately 8 inches) diameter. Form a raised edge on each and place on baking sheet lined with baking paper. Brush the dough with potato cream and sprinkle with coarse pepper. Bake in a preheated oven (220°C) (approximately 425°F) until the bottom of the pizza is light brown, about 10 minutes. Peel the oranges with a sharp knife carefully, removing the white skin and fillet the orange sections. Remove the pizza from the oven and immediately cover with oranges, sprinkle with bacon and serve immediately.