Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 (1lb.) premade pizza crust dough
• all-purpose flour (for dusting)
• 4 medium-size Yukon gold potatoes, skin on (1 1/4 lb.)
• 2 cloves garlic, minced
• 1/2 cup very finely sliced sweet onion
• 6 slices Applewood-smoked bacon, crisp-cooked and crumbled
• 1 Tbsp. chopped fresh thyme leaves
• Extra virgin olive oil
• 1 tsp. flaked sea salt
• freshly cracked black pepper
• 1/3 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp white cheddar cheese
• 1/4 cup finely grated Parmigiano-Reggiano
• Toppings:
• 1 1/2 cups sour cream
• 4 Roma tomatoes, sliced
• 1/4 cup finely chopped chives

Directions

1. Preheat oven with pizza stone to 500 degrees.

2. For Pizza, evenly divide dough in two pieces. Thinly stretch or roll each piece, dusting with flour.

3. Fill a large bowl with cold water. Using a mandolin, slice potatoes paper thin. Place slices in water, swirl to remove excess starch and prevent potatoes form turning brown. Drain off water; lightly pat potatoes dry with paper towels. Add garlic, onion, bacon, and thyme to potatoes in bowl. Drizzle with a little olive oil. Season with some sea salt and pepper. Mix well.

4. Combine Monterey jack and cheddar cheeses. Divide cheeses between pizza dough, spreading evenly. Drizzle each pizza with olive oil. Top with some sea salt, a little cracked black pepper, and a sprinkle of Parmigiana-Reggiano.

5. Bake pizzas 8 to 10 minutes, until crust is golden brown, potato edges are lightly curled, and cheese is bubbly.

6. To serve, cut pizzas into squares. Top with a dollop of sour cream, diced tomatoes, and chopped chives.

7. makes 2 pizzas.

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