Baked Potato Pizza
These tasty taters were an impulsive recipe I created from leftovers! It's a true mash-up meal that combines two dinner favorites into one super fun meal.
- 6 ounces of sour cream
- 1/2 teaspoon of black pepper
- 4 small red potatoes, boiled and sliced
- 6 slices of bacon, diced
- 1 teaspoon of garlic powder
- 1/4 cup olive oil
- 1 pound of pizza dough, room temperature
- 1-1 / 2 cups sharp cheddar cheese
- 1/2 teaspoon Italian seasoning
- 1/4 cup sliced green onions, green parts only
First, add olive oil to a 12 inch cast iron skillet and place the dough in the pan.
Then, with your fingertips, spread the dough as close to the edge as possible. It will shrink back slightly, but you shouldn't have more than 1/2 space between the dough and the pan.
In a small saucepan, add the potatoes and cover with cold water.
Cook until tender with a fork.
Drain and let cool.
When cool, cut into 1/4-inch slices.
In a small skillet, add the diced bacon and cook until slightly crisp. Do not crisp completely because it also bakes in the oven. Drain the bacon on a paper towel.
Preheat the oven to 425 degrees F.
In a small bowl, combine sour cream, garlic powder, black pepper and Italian seasoning, set aside.
Spread sour cream mixture over dough, leaving a 1/2-inch crust.
Top with 1 cup of cheese, sliced potatoes and bacon. Top with remaining 1/2 cup cheese.
Bake for about 15 to 18 minutes until the pastry is cooked through and the top is melted and golden.
You can check the doneness of the dough by lifting the underside of the pizza slightly off the pan with a spatula. The underside of the rind will be a deep golden brown.
When fully cooked, remove from the oven, sprinkle with green onions and let stand 5 minutes before removing the pizza from the pan. Happy Cooking Time.
If you choose to make a larger, thin crust pizza, whip the sour cream up to 8 ounces and do not use olive oil with the dough.