Recipe

LOADED BAKED POTATO PIZZA

Cookingwithcocktailrings.com

Prep potatoes

Use a mandolin to thinly slice the Yukon Gold potatoes into ⅛” thick (3mm) slices. Add to a large bowl of salted water & allow to soak for 1 hour.

1

Dry potatoes

Drain the potatoes & pat dry with paper towels.

2

Prep the dough

Place pizza stone on grill or in oven & heat to 500ºF. Divide dough in half & on a lightly floured surface, working 1 half at a time, press out each half of dough into a 10” circle. Dough should be fairly thin. Place dough on top of parchment paper.

3

Par-bake pizza dough

Work 1 pizza at a time. Use a pizza peel to slide dough onto pizza stone. Rub half the olive oil over dough & cook until the crust is a pale brown and bubbly (~6 min).

4

Assemble pizza

Top pizza with ½ cup of Cheddar cheese. Arrange slices of potatoes over top. Top with another ½ cup of Cheddar cheese. Sprinkle half the bacon, red onion slices & pickled jalapeños over the top.

5

Cook pizza

Return to oven until the crust is golden brown & slightly charred in spots & cheese has melted (~6 min).

6

Garnish & serve

Top with dollops of sour cream & chives. Repeat with remaining dough & ingredients. Cut into slices & serve.

7