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

Course Anytime, Dinner, Lunch

Cuisine American, Italian

Keyword Pizza

Product Code 10060, 31040

Servings pizzas

Ingredients

Loaded Baked Potato Pizza

4 each Kontos® 7” Pizza Parlor Crust
0.50 tbsp(s) Olive Oil
2 tbsp(s) Alfredo Sauce
0.25 cup(s) Fontina Cheese Shredded
1 tbsp(s) Bacon Bits Cooked
0.50 oz Yukon Gold Potatoes Mandolin Slice, Paper Thin
1 tbsp(s) Greek Crema
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 crust with 1/2 Tbsp(s) of olive oil.
Spread each crust with 2 Tbsp(s) of alfredo sauce, 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.