Loaded Potato Pizza (Print Version)
# Ingredients:
→ For the Potato Layer
01 -
4-5 small red bliss or yellow potatoes, sliced into thin rounds
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon freshly ground black pepper
→ For the Pizza Base
05 -
1 ball of your favorite pizza dough, fresh or store-bought
→ For the Toppings
06 -
2/3 cup sour cream
07 -
3 tablespoons fresh chives, finely chopped (divided)
08 -
2 cups Mexican blend or cheddar cheese, freshly shredded
09 -
5-6 slices bacon, cooked until crispy and crumbled
# Instructions:
01 -
Start by cranking your oven to its highest setting, between 500-550°F. This high heat will help create that perfect pizza crust - crispy on the outside, tender on the inside.
02 -
Slice your potatoes into thin rounds, about 1/4-inch thick. Toss them in olive oil until every slice is coated, then season with salt and pepper for flavor.
03 -
Heat a large skillet over medium-high heat and lightly coat with cooking spray or a touch of olive oil. Arrange the potato slices in a single layer and cook for 3-4 minutes on each side, until they just begin to brown around the edges. You might need to work in batches - don't crowd the pan!
04 -
Roll out your pizza dough on a floured surface. In a small bowl, mix together the sour cream and 2 tablespoons of the chopped chives until well combined.
05 -
Spread the sour cream mixture evenly across your rolled dough, creating your creamy base. Top with an even layer of shredded cheese, followed by the seared potato slices. Sprinkle the crumbled bacon over everything, finishing with the remaining tablespoon of fresh chives.
06 -
Slide your masterpiece into the preheated oven and bake for 10-15 minutes, watching carefully. The pizza is done when the crust is golden brown and the cheese is melted and bubbly.
# Notes:
01 -
This fusion pizza combines all the flavors of a loaded baked potato with the joy of pizza
02 -
Pre-cooking the potatoes ensures they're perfectly tender when the pizza is done