Sweet Potato & Bacon Alfredo Pizza
About this Recipe
This unique, and easy-to-make pizza stars Simplot RoastWorks® Sweet Potatoes inventively combined with alfredo sauce, buttery fontina cheese, crispy Bonici® bacon, and topped off with a sweet contrasting drizzle of balsamic vinegar. Delicate fried sage leaves make an elegant garnish. This also showcases well as a flatbread option.
Sweet Potato & Bacon Alfredo Pizza
Directions
- Preheat 1" oil in a large saucepan to 350 degres 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 sppon 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 Bonici® bacon, 8 oz. Simplot RoastWorks® Sweet Potatoes and 1/2 ounce of green onion over the crust.
- Sprinkle with 4 more ounces of Fontina cheese.
- Bake in an oven preheated to 450-500 degrees 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.
Ingredients
- 20 oz Bonici® Bacon, peppered, cooked, diced
- 20 oz balsamic glaze
- Brilliance® Premium Oils Vegetable Oil, for frying
- 7 1/2 lb cheese, fontina, shredded, divided
- 5 oz Peak Fresh Produce® Onion(s), Green, thinly sliced
- 2 1/2 oz Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, stems removed
- 40 oz Piancone® Alfredo Sauce
- 10 pizza crust, par baked, 14"
- salt, to taste
- 80 oz Simplot® RoastWorks®: Roasted Sweet Potatoes