Potato Pizza
- 1 lb. pizza dough (or half my no knead pizza dough recipe)
- ⅔ cup sour cream + more for serving
- ¾ teaspoon oregano
- 6 cloves garlic, minced
- ½ pound baby red potatoes, sliced ⅛"-1/16" thick
- ½ red onion, thinly sliced
- 3 cups mozzarella cheese
- 8 oz. crispy, crumbled bacon
- 4 stalks thinly sliced green onion
- Kosher salt
- fresh cracked pepper
- cornmeal for dusting
- Heat oven to 550 degrees. Roll out your pizza dough into 2 (10-12 inch) circles.
- Dust a baking sheet with cornmeal and place crust on pan. Poke it all over with a fork. Bake for 5 minutes.
- Divide sour cream evenly between both pizzas, spreading it an even layer. Then top with minced garlic.
- Spread 1 cup of cheese across each pizza crust in an even layer.
- Divide the sliced potatoes between the two pizzas, placing them in a single layer, slightly overlapping.
- Sprinkle potatoes with oregano, and a large pinch of salt and pepper. Top with sliced red onion.
- Divide remaining cheese evenly between the two pizzas.
- Bake for 12-14 minutes or until the cheese on top is just starting to melt and the edges are getting golden brown and crisp.
- Remove pizzas from oven and divide crumbled bacon between them. Bake for another 4-5 minutes.
- Garnish pizza with thinly sliced green onion and a drizzle of sour cream