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
Course Anytime, Dinner, Lunch
Cuisine American, Italian
Keyword Pizza
Product Code 10060, 31040
Servings 4pizzas
Ingredients
Loaded Baked Potato Pizza
4eachKontos® 7” Pizza Parlor Crust
0.50tbsp(s)Olive Oil
2tbsp(s)Alfredo SaucePrepared
0.25cup(s)Fontina CheeseShredded
1tbsp(s)Bacon BitsPrepared
0.50ozYukon Gold PotatoesMandoline Slice, Paper Thin
1tbsp(s)Greek CremaSub Recipe
1tsp(s)Chives, FreshChopped
0.25tsp(s)Crushed Red Pepper Flakes
Greek Crema
0.75cup(s)Kontos® 14% Milk Fat Greek Yogurt
0.25cup(s)Lemon JuiceFresh
2tbsp(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.