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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from our local newspaper. I make mine on a gluten free crust - my attempt at replicating Boston Pizza's Perogy Pizza. Ingredients:
1 pizza crust |
3 -4 large potatoes |
salt |
pepper |
garlic powder |
parsley flakes |
dried red chili pepper |
paprika |
1/3 cup pizza sauce |
mozzarella cheese, shredded |
5 slices cooked crisp bacon |
1 small onion, diced |
3/4 cup sour cream |
1/3 cup cheddar cheese, shredded |
1 -2 green onion, chopped |
Directions:
1. Thinly slice potatoes and place, over lapping, on a greased baking sheet. Sprinkle with salt, pepper, garlic powder, parsley, dried red chilies and paprika. Bake for 20-30 minutes at 350°F.
2. Spread a very thin layer of tomato sauce on crust and sprinkle with mozzarella (not as much sauce or cheese as on a regular pizza or it will overpower the potatoes) Carefully spread sour cream on top of sauce/cheese.
3. Place baked potato slices on top and sprinkle with broken up bacon and then onions.
4. Bake at 425°F for 15-20 minutes. Take pizza out and sprinkle cheddar cheese and chopped green onions.
5. Turn oven off and put pizza back in for about 5 minutes to melt the cheddar.
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