This recipe will make one 14-inch-ish thin crust pizza. If you like a thicker crust, increase the potatoes a bit, so you have a more generous layer to balance with the extra crust.
1lbPizza doughstore bought or homemade
For the potatoes:
3mediumrusset (baking) potatoesscrubbed but not peeled
1jalapeno pepperseeded and diced (about 1/4 cup diced)
Drizzle of vegetable or canola oil
Salt and freshly ground pepper
1/2cupsour cream(plus more for garnish)
1/4cupCreamy Caesar Salad Dressing
2 Tbspgreen onionfinely diced
1/8tspcrushed red pepper flakes
1/2cupbaconcooked, diced (about 5 slices)
1/2cupfresh green oniondiced for garnish
(Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
Preheat oven to 425° and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeno in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they won't cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
Increase oven temperature to 500° F.
Prepare the cactus sauce by stirring together the sour cream, Caesar salad dressing, Parmesan, green onion and red pepper flakes. Set aside.
Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add cactus sauce and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapeno) into a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
Bake in 500° oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!