Jalapeño Scalloped Potato Pizza

By The Stay At Home Chef

Ingredients

1 (16-inch) prepared pizza crust (unbaked)
2 medium russet potatoes
1/2 cup heavy cream
1 clove minced garlic
1/4 teaspoon chili powder
1/4 teaspoon salt
1 pinch black pepper
2 cups shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
1 medium jalapeno (thinly sliced)

Prep Time15mins
Cook Time15mins
Servings8

Instructions

Preheat oven to 500 degrees Fahrenheit and prepare place 1 (16-inch) prepared pizza crust onto a pizza pan.

Peel 2 medium russet potatoes and use a mandoline or sharp knife to slice as thin as you can get them. The potato slices must be ultra thin in order to cook on the pizza. Transfer the sliced potatoes to a large mixing bowl.

Pour in 1/2 cup heavy cream and stir in 1 clove minced garlic, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1 pinch black pepper.

Spoon some of the cream from the potato mixture onto the pizza crust as a sauce using just enough to wet the dough.

Lay the potato slices on the pizza to cover it completely, slightly overlapping to ensure full coverage.

Sprinkle with 2 cups shredded mozzarella cheese and 1/4 cup freshly grated parmesan cheese. Thinly slice 1 medium jalapeno and scatter the jalapeno pieces to do the top of the pizza randomly.

Bake in the preheated oven until cheese begins to bubble and turn golden brown, about 10 to 12 minutes. Watch closely to avoid burning.