Spicy Perogy Pizza

• Meat

  • 1/2 cup Bacon, cooked

• Produce

  • 1/2 cup Green onion, fresh
  • 1 Jalapeno pepper, medium
  • 3 Russet (baking potatoes, medium

• Baking & Spices

  • 1 Pizza dough
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Drizzle Vegetable or canola oil

• Dairy

  • 1 cup Cheddar cheese
  • 1 cup Mozzarella cheese
  • 1/3 cup Sour cream

Found on seasonsandsuppers.ca

Description

Directions

• (Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
• Preheat oven to 425° and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeno in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they wont cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
• Increase oven temperature to 500° F.
• Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add sour cream and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapenointo a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
• Bake in 500° oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.

Nutrition