Spring Potato Pizza


  1. Stretch pizza dough to 14”.
  2. Spread 4 oz of Chive Crème Fraiche across dough, leaving about a 1” crust line.
  3. Cover sauced area with 9 oz of Bacio’s Sharp Provolone & Whole Milk Blend Cheese.
  4. Thinly slice the potatoes on a mandolin and place over cheesed area similarly to how you’d place pepperonis on a pizza.
  5. Bake until the cheese is properly melted, and the dough is fully cooked. Once baked, garnish with chopped chives.


  • 4 oz Sliced Baby Potato, (purple, pink, gold)
  • 9 oz Bacio Sharp Provolone & Whole Milk Blend Cheese
  • 1/2 oz chives, fresh, chopped, post bake
  • 4 oz Chive Crème Fraiche
  • 1 14 in pizza dough