Products used in this recipe
Yield: 10.0 Servings (40.0 oz)
|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|
- • 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.