Effortless Loaded Potato Pizza (Print Version)
# Ingredients:
→ Potato Layer
01 -
4-5 small golden or red potatoes, thinly sliced into rounds
02 -
1/2 teaspoon freshly cracked black pepper
03 -
1 tablespoon of olive oil
04 -
1/2 teaspoon of salt
→ Base
05 -
One fresh or store-bought dough ball for pizza
→ Toppings
06 -
2 cups shredded cheddar or a Mexican cheese mix
07 -
3 tablespoons of freshly chopped chives (save some for later)
08 -
5-6 cooked bacon slices, crumbled into bits
09 -
2/3 cup sour cream
# Instructions:
01 -
Heat your oven to a blazing 500-550°F to get that ideal crust—crispy edges with soft insides.
02 -
Cut those potatoes super thin, about a quarter of an inch. Coat them in olive oil to make sure they're completely covered, then sprinkle with salt and pepper.
03 -
Fire up a big skillet on medium-high heat, spritz it with some cooking spray or a splash of oil. Lay the potato rounds flat in a single layer and cook each side for 3-4 minutes, just until they start to brown up. Don't overcrowd—work in shifts if needed.
04 -
Roll the dough flat on a surface dusted with flour. Stir the sour cream and 2 tablespoons of chives in a small bowl until the colors and texture are blended nicely.
05 -
Spread the sour cream mix across the flattened pizza dough as your base. Then come the shredded cheese, followed by the pan-fried potatoes. Add the crumbled bacon and finish with the rest of the chopped chives.
06 -
Put the topped dough into your hot oven and bake for 10-15 minutes. Keep an eye on it! It's ready when the crust is golden and the cheese is gooey with a slight bubble.
# Notes:
01 -
This mash-up delivers loaded baked potato goodness, all on a pizza crust.
02 -
Cooking the potatoes ahead of time makes sure they're soft when baked.