Spring Potato Pizza
Spring Potato Pizza
Directions
- Stretch pizza dough to 14”.
- 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
- 4 oz Sliced Baby Potato, (purple, pink, gold)
- 1/2 oz chives, fresh, chopped, post bake
Chive Crème Fraiche
Directions
- Finely chop chives and fold into Crème Fraiche.
- Season with Salt & Pepper.
Ingredients
- 2 cups creme fraiche
- 2 oz chives, fresh
- to taste salt and pepper