Course Anytime, Dinner, Lunch
Cuisine American, Italian
Servings 4 pizzas

Ingredients
  

Loaded Baked Potato Pizza

  • 4 each Kontos® 7” Pizza Parlor Crust
  • 0.50 tbsp(s) Olive Oil
  • 2 tbsp(s) Alfredo Sauce Prepared
  • 0.25 cup(s) Fontina Cheese Shredded
  • 1 tbsp(s) Bacon Bits Prepared
  • 0.50 oz Yukon Gold Potatoes Mandoline Slice, Paper Thin
  • 1 tbsp(s) Greek Crema Sub Recipe
  • 1 tsp(s) Chives, Fresh Chopped
  • 0.25 tsp(s) Crushed Red Pepper Flakes

Greek Crema

  • 0.75 cup(s) Kontos® 14% Milk Fat Greek Yogurt
  • 0.25 cup(s) Lemon Juice Fresh
  • 2 tbsp(s) Water

Instructions
 

Loaded Baked Potato Pizza

  • Pre-heat a convection oven to 450 degrees.
  • place the pizza crust on a sheet pan lined with parchment paper.
  • Brush the top of each cryst with 1Tbsp(s) of olive oil.
  • Spread each crust with 1/2 Tbsp(s) of olive oil, and top with 1 Tbsp(s) of bacon bits and 1/2 oz. of shingled potato slices.
  • Bake for 10 minutes or until potatoes are crisp and crust is golden.
  • Drizzle each pizza with 1 Tbsp(s) of Greek crema and finish with 1 tsp(s) of fresh chopped chives and 1/4 tsp(s) of crushed red pepper flakes.
  • 7.Transfer the pizza onto a serving platter or board and cut into 4 equal slices before serving.

Greek Crema

  • Combine all ingredients in a large mixing bowl and whisk until smooth.
  • Transfer the crema in to a squeeze bottle (optional) or an airtight container and reserve refrigerated until needed.
Keyword Pizza
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Loaded Baked Potato Pizza

Our baked potato flatbread features our pizza parlor crust topped with olive oil, alfredo sauce, shredded fontina cheese, bacon bits, and thin slices of potato before baking until golden and potatoes are crisp. The flatbread is finished with a swirl of Greek crema, fresh chopped chives, and crushed red pepper flakes.
Kontos® 7” Pizza Parlor Crust #10060
Kontos® 14% Milk Fat Greek Yogurt #31040