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Sweet Potato & Bacon Alfredo Pizza

Sweet Potato Bacon Alfredo Pizza
Yield: 10.0 Servings (40.0 oz)

Yield: Model.Yield

10 count 14" Pizza Crust, par-baked or Proofed
40 oz Alfredo Sauce, Prepared
20 oz Balsamic Glaze, Prepared
7 1/2 lb Fontina Cheese, Shredded, Divided
5 oz Green Onions, Thinly Sliced
20 oz Peppered Bacon, Cooked, Diced
80 oz Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb
2 1/2 oz Sage or Flat Leaf Parsley, stems removed
1 pinch Salt, to Taste
1 can Vegetable Oil, For Frying
Preparation Instructions:
• Preheat 1" oil in a large saucepan to 350°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 spoon 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 bacon, 8 oz Simplot RoastWorks® Sweet Potatoes and 1/2 oz of green onion over the crust. Sprinkle with 4 more ounces of Fontina cheese. Bake in an oven preheated to 450-500°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.
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