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.
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