Ingredients
Pizza dough (I use Whole Foods pre-made dough)
4 Russett potatoes
2 cloves garlic
1/4 cup milk
4 tablespoons butter
6 to 8 strips of bacon
Lots of grated cheddar cheese
Sour Cream
Sea Salt
Ground Pepper
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Boil the potatoes until soft to make mashed potatoes. While the potatoes are boiling, cook the bacon, allow to cool, then chop into bits. Drain the potatoes and and to a blender or bowl. Add milk, butter, garlic and salt/pepper to taste. Take a pizza tray or cooking stone and spread the pizza dough into a pizza crust circle. Spread olive oil on the top of the crust. Spread the mashed potatoes mixture onto the dough like it's sauce, but be generous. Add the fresh bacon bits and then add lots of cheddar cheese. Put in the oven at 400 degrees for 12-18 minutes, depending on your preference. Slice into pizza wedges. Serve with sour cream.