Potato Detroit-Style Pizza
Potato Detroit-Style Pizza
Directions
- Oil your DSP pan heavily and stretch your dough to the corners and let the dough rise to fill the pan.
- Sauce the dough with about 5 oz. of Horseradish Crema.
Top the dough with 8 oz. of Bacio Whole Milk Shreds. Make sure the dough is topped all the way to the edge of the crust. This will create that crispy cheese edge.
- Top the cheesed area with the rest of the toppings.
- Bake the pizza for 15-18 minutes at 425°F.
- Once baked, remove pizza from the pan and cut into 8 pieces.
Garnish pizza with an extra drizzle of the Horseradish Crema and chopped green onions.
Ingredients
- 1 25 oz. pizza dough
- 5 oz. Horseradish Crema, (see recipe below)
- 8 oz. Bacio Whole Milk Cheese, shred
- 3 oz. potato(es), yellow, roasted
- 2 oz. bacon, crispy
- 1 oz. onion, caramelized
- 1 oz. Cornichon medallions, sliced
- 1/2 oz. onion(s), green, (post bake)
- 2 oz. Horseradish Crema, (post bake)
Horseradish Crema
Directions
- Combine ingredients in a mixing bowl.
- Mix thoroughly.
Ingredients
- 8 oz. sour cream
- 4 oz. horseradish, prepared
- 1 tsp. onion powder
- 1 tsp. garlic, powder
- salt and pepper, to taste
