Baked Potato Pizza

Ingredients: 1 recipe Pizza Dough or 1 pound ball purchased pizza dough 4 medium-sized Yukon gold potatoes, skin on (1 1/4 lb.) 2 cloves garlic, minced 1/2 cup very finely sliced sweet onion 6 slices applewood-smoked bacon, crisped cooked and crumbled 1 tablespoon chopped fresh thyme leaves

1/3 cup shredded Monterey Jack cheese 1/3 cup shredded sharp white cheddar cheese 1/4 cup finely grated Parmigiano Reggiano Extra-virgin olive oil 1 teaspoon flaked sea salt Freshly cracked black pepper 1 1/2 cups sour cream 4 Roma tomatoes, diced 1/4 cup finely chopped chives

Preheat oven with pizza stone to 500 degrees F (or see "Cook's Tips" with Pizza Dough recipe). For pizza, evenly divide dough in two pieces. Thinly stretch or roll each piece, dusting with flour. Set aside. Fill a large bowl with cold water. Using a mandoline (or very sharp knife), slice potatoes

paper-thin Place slices in water; swirl to remove excess starch and prevent potatoes from turning brown. Drain off water; lightly pat potatoes dry with paper towels. Add garlic, onion, bacon, and thyme to potatoes in bowl. Drizzle with a little olive oil. Season with a little salt and pepper.

Mix well. Combine Monterey Jack and cheddar cheeses. Divide cheese between pizza dough, spreading evenly. Divide potato mixture and spread evenly on cheeses. Drizzle each pizza with olive oil. Top with some flaked sea salt, a little cracked black pepper, and a sprinkle of Parmigiano Reggiano.

Bake pizzas for 8 to 10 minutes each, until crusts are golden brown, potato edges are lightly curled, and cheese is bubbly. To serve, cut pizzas in squares. Top with a dollop of sour cream, diced tomatoes and chopped chives. Makes 2 pizzas (about 12 servings).