Crispy Loaded Baked Potato Pizza
A deliciously unique pizza that combines the flavors of loaded baked potatoes with a crispy crust, perfect for cozy winter dinners.
Equipment
- 1 pizza stone preheated
- 1 Baking Sheet lined with parchment paper
- 1 Rolling Pin
Ingredients
Pizza Base
- 1 pound pizza dough
- 2 tablespoons olive oil
Toppings
- 2 large russet potatoes thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup cooked turkey bacon crumbled
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 450°F. Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or a baking sheet lined with parchment paper. Brush the dough with a tablespoon of olive oil.
- Thinly slice the russet potatoes and arrange them evenly over the prepared pizza dough.
Assembling
- Drizzle the remaining olive oil over the potatoes and season with salt and pepper. Sprinkle the cheddar cheese and crumbled turkey bacon evenly over the top.
Baking
- Place the pizza in the preheated oven and bake for 15-20 minutes or until the crust is golden and the cheese is bubbly.
Serving
- Remove the pizza from the oven and let cool for a few minutes. Drizzle sour cream over the top and garnish with chopped green onions. Slice and serve immediately.
Storage
- Allow leftover pizza to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Preheat your pizza stone to ensure a crisp crust. Ingredient Substitutions: Use turkey bacon instead of pork for a lighter option. How to Serve: Slice and serve with a side salad or soup. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare dough in advance and refrigerate overnight.