A savory pizza with cheddar and mozzarella, bacon, parmesan cheese, and sliced potatoes. It's like potatoes au gratin in pizza form. The sprinkle of fresh rosemary and chives or (green onions) is the perfect finishing touch for this delectable pizza!
One of our favorite places to eat in Rexburg has always been Pizza Pie Café. Unfortunately we don't always have much extra spending money to go out to eat so we often like to make our favorite restaurant recipes at home.
This recipe is a copy cat of Pizza Pie Café's Spud-O-Licious pizza and WE LOVE IT... even more than the original!
enough pizza dough for a 12" pizza
1/2 tablespoon yellow cornmeal
1/3 cup light alfredo sauce *such as classico brand
2 small russet potatoes, cut into 1/4" slices *I use a mandolinto get even slices
2 tablespoons salted butter
2 cloves garlic, peeled and slightly smashed
salt & freshly ground black pepper
3/4 cup grated medium cheddar cheese
3/4 cup grated part-skim mozzarella cheese
1 tablespoon finely grated parmesan cheese
2 slices bacon, cooked and crumbled
1 green onion, sliced *green part only OR 1 tablespoon minced fresh chives
1 tablespoon minced fresh rosemary
Place a pizza stone or an upside down cookie sheet in a cold oven. Preheat the oven to 475˚F. Dust a 13" square of parchment paper with cornmeal. On a floured surface, roll pizza dough into a 12" circle. Transfer rolled dough to prepared parchment paper.
Heat butter and smashed garlic cloves in a large skillet over medium heat. Once butter is melted and bubbly, remove garlic cloves. Turn heat to medium-high. Add as many potatoes as you can in a single layer, cooking for 2-3 minutes per side or until golden brown and slightly tender, but not crispy. Lightly season each side with salt and pepper while cooking. Remove from pan onto a paper towel lined plate. Repeat as needed with remaining potatoes, using the remaining butter in the pan.
Spread alfredo sauce on prepared crust. Sprinkle with parmesan cheese and half of the mozzarella and cheddar. Arrange potatoes in an even layer over cheese. They can overlap if needed! Sprinkle with remaining cheese and bacon pieces.
Bake for 12-15 minutes on pizza stone or until crust is golden brown and cheese is bubbly. Check periodically while cooking to pop any bubbles with kitchen scissors or a knife. Remove from oven and sprinkle with fresh rosemary and green onions (or chives). Slice into 8 pieces and serve while hot.
Recipe Yield: 1 12" pizza
Recipe Source: an Amanda Jenks original