It’s rare that I ever watch the Super Bowl, but when I do I take full advantage of overindulging in snacks, beer, and yelling nonsensically at the TV about fouls or goals and other sports terms that I know nothing about… It’s a good time either way! In addition to all of that I’ll be looking forward to serving up this cheesy decadent fusion of pizza and a loaded baked potato! Built on top of a homemade whole wheat crust, slathered with sour cream, topped with hearty chunks of potato, bacon, and green onion, and finally finished off with a layer of gooey cheddar cheese. Even if your team doesn’t win, you’ll still be satisfied after a slice or two of this pie!
(dough makes 2 medium pizzas)
½ tsp honey
1 cup warm water
1 packet of active dry yeast
1 tsp olive oil
Pinch of coarse salt
1 ½ cups all-purpose flour
1 cup whole wheat flour
Olive oil for bowl
Cornmeal for dusting pan
5-6 strips of bacon
Freshly ground pepper to taste
2 medium sized potatoes, cut into small cubes
3-4 stalks green onion, sliced
1 cup sour cream
Taco seasoning (optional)
1 cup shredded cheddar cheese
In a large bowl, stir together honey and warm water. Sprinkle yeast packet on top and let sit for 10 minutes or until foamy. Stir in olive oil and salt. Stir in flours a half cup at a time and mix until dough forms a ball and pulls away from the sides of the bowl. Remove dough and form into a smooth ball. Coat the bottom and sides of the mixing bowl with olive oil and place dough back inside. Cover with a clean towel and place in a warm place to rise for 1 hour.
When there’s about 20 minutes left for the dough to rise, prep your other ingredients.
Cook bacon in a large skillet over low-medium heat until almost crisp. Season with ground pepper while cooking. Transfer to a paper towel lined plate to cool, reserving bacon grease in the skillet. When cool enough to touch, break into large chunks.
Meanwhile, add cubed potatoes to a large pot and cover with a few inches of water. Bring to a boil over high heat and cook for 5 minutes or until potatoes are just tender. Turn off the heat, drain through a colander, and transfer potatoes back to pot. Pour 2-3 tablespoons of bacon grease over the potatoes and toss to coat.
Preheat oven to 450 degrees F (232 degrees C) and sprinkle a medium sized pizza pan with cornmeal.
When dough is finished it should be doubled in size.
Punch down the dough and divide in half. If you’re only cooking one pizza you can place one half of the dough in a zip-lock bag and place in the refrigerator for 1-2 days or freeze it. Just let dough come back down to room temperature before rolling out. On a clean floured surface, roll out dough slightly larger than your pan. Carefully transfer dough onto prepared pan and either trim excess dough or roll to form a crust.
Cover with a layer of sour cream and for an extra flavor boost you can sprinkle a bit of taco seasoning across. I used my homemade version and it added a subtle spicy chipotle flavor to it!
Top with chunks of potato, bacon, and green onion.
Scatter a layer of shredded cheddar cheese across and pop it in the oven. Cook for 6-8 minutes or until cheese is melted and bubbly. Let the pizza cool for a few minutes before slicing up and serving.