Sweet Potato & Bacon Alfredo Pizza


  1. Preheat 1" oil in a large saucepan to 350 degres F.
  2. Fry batches of 3 to 5 herb leaves in oil for about 15 seconds or until bright green and crisp. Do not brown.
  3. Transfer with a slotted sppon to drain on a paper towel.
  4. Season with salt.
  5. For each pizza, place one crust onto a well-oiled pizza screen.
  6. 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.
  7. Sprinkle with 4 more ounces of Fontina cheese.
  8. Bake in an oven preheated to 450-500 degrees F until oven until golden brown and cheese is bubbly.
  9. Finish pizza with 1/2 oz. fried herb and drizzle with 2 fl. oz. balsamic glaze.


  • 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