Parrano® Baked Potato Pizza
Serves 4
In honor of October being National Pizza Month, try our hearty baked potato pizza using Parrano®. It's a great meal for a chilly, autumn night.
Write a review
  1. 1 pound pizza dough
  2. 1 ½ tbsp olive oil
  3. 2 Leeks (white parts only), sliced thin
  4. 1 1/2 cups Parrano® cheese, shredded
  5. 2 small red potatoes, sliced very thinly
  6. Salt & pepper to taste
  7. 4 slices of bacon, uncooked and cut into ½ strips
  8. ¼ cup sour cream
  1. Pre –heat oven to 500°.
  2. Heat olive oil in medium sized sauté pan over medium heat. Add leeks and salt and pepper. Cook for 6 minutes, until caramelized. Set aside.
  3. Roll dough on a floured work surface into a 14-in. circle, letting it rest a few seconds between passes of the rolling pin so it will stretch. Lay dough on a floured baking sheet.
  4. Brush remaining olive oil on pizza dough
  5. Sprinkle cheese over dough. Followed by thin layer of potato, leeks and bacon. Add salt and pepper to taste
  6. Slide pizza onto hot stone to the lowest rack possible, if using, or bake on the baking sheet until browned and puffed, about 10 -15 minutes.
  7. Cut into equal slices and dab sour cream on top.
Adapted from Entrees
Adapted from Entrees

You might also want to try...

Back to Top