Hearty and filling—a whole baked potato experience on crust. Fun fact: Thin potato slices cook faster and crisp better than thick ones. Parboiling for 3-4 minutes before slicing ensures they cook through. Salt the potatoes before baking—this draws out moisture through osmosis, concentrating flavor and improving crispiness.
Ingredients
Preparation
- 1
Cook the thin potato slices until slightly soft, then drain and dry them. Fry the bacon until crispy and drain off the fat. Slice the scallions thinly.
- 2
Spread the measured ranch dressing on the stretched dough, leaving a free rim.
- 3
Spread the measured amount of cheddar, mozzarella, potato slices, and bacon evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Finally, add the measured scallions and sour cream.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
