Page 43 - 201415_TOH_Cookbook

RED POTATO PIZZA
RASMUSSEN FAMILY, GROTON, MA
“This has been a family favorite, and it’s great for game night.” Laura Rasmussen
PREPARATION
1. Preheat oven to 450°F. Dust a rimmed baking sheet with corn- meal.
2. Cut the potatoes in half. Place in a pot and cover with about 1 inch of water. Bring the pot to a boil, lower to a simmer and cook unil the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes, rinse under cool water and let cool. Slice into slices about 1/4-inch thick.
3. Using a rolling pin, roll out the pizza dough and place on the prepared baking sheet. Spread the sour cream across the surface. Top with the potatoes and season lightly with salt. In a bowl, combine the chees- es. Sprinkle the cheeses on top of the potatoes. Top with the bacon.
4. Bake unil the cheeses have melted and have slightly browned on top, 10 to 15 minutes.
INGREDIENTS
Serves 4
Cornmeal, for dusing 3 small red potatoes
Pizza dough for 1 pizza (about 12 ounces)
1/4 cup sour cream Salt 1 cup grated cheddar cheese 1 cup grated Monterey Jack cheese 6 slices bacon, cooked and cut into
1-inch pieces
Taste of Home – Page 35