Preheat 1" oil in a large saucepan to 350 degres F.
Fry batches of 3 to 5 herb leaves in oil for about 15 seconds or until bright green and crisp. Do not brown.
Transfer with a slotted sppon to drain on a paper towel.
Season with salt.
For each pizza, place one crust onto a well-oiled pizza screen.
Spread crust evenly with 4 fl.oz. alfredo sauce, 8 oz. of Fontina cheese, 2 oz. of Bonici®bacon, 8 oz. Simplot RoastWorks® Sweet Potatoes and 1/2 ounce of green onion over the crust.
Sprinkle with 4 more ounces of Fontina cheese.
Bake in an oven preheated to 450-500 degrees F until oven until golden brown and cheese is bubbly.
Finish pizza with 1/2 oz. fried herb and drizzle with 2 fl. oz. balsamic glaze.
Ingredients
20 oz Bonici® Bacon, peppered, cooked, diced
20 oz balsamic glaze
Brilliance® Premium Oils Vegetable Oil, for frying
7 1/2 lb cheese, fontina, shredded, divided
5 oz Peak Fresh Produce® Onion(s), Green, thinly sliced
2 1/2 oz Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, stems removed
40 oz Piancone® Alfredo Sauce
10 pizza crust, par baked, 14"
salt, to taste
80 oz Simplot® RoastWorks®: Roasted Sweet Potatoes
