Spread 4 oz of Chive Crème Fraiche across dough, leaving about a 1” crust line.
Cover sauced area with 9 oz of Bacio’s Sharp Provolone & Whole Milk Blend Cheese.
Thinly slice the potatoes on a mandolin and place over cheesed area similarly to how you’d place pepperonis on a pizza.
Bake until the cheese is properly melted, and the dough is fully cooked.
Once baked, garnish with chopped chives.
Ingredients
1 14 in. pizza dough
4 oz Chive Crème Fraiche, (see recipe below)
9 oz Bacio Sharp Provolone & Whole Milk Blend Cheese
