As if bacon on a pizza isn’t appealing enough, this recipe from the Wisconsin Milk Marketing Board features the savory flavors of Asiago cheese and Yukon gold potatoes along with fresh mozz, curly kale and roasted garlic. Mangia!
1 12” prepared pizza dough/shell
¼ c. olive oil, for brushing and drizzling
2 tsp. (1/2 oz.) roasted garlic, minced
2 c. (2 ½ oz.) curly kale, chopped
Kosher salt and fresh ground pepper to taste
Crushed red pepper flakes to taste
4 1-oz. slices fresh mozzarella
1 c. (4 oz.) Asiago cheese, shredded and divided
1 c. (4 oz.) Yukon gold potatoes, sliced and roasted with olive oil to al dente
2 oz. thick-cut bacon, cooked and diced
Shaved Asiago for garnish, if desired
Preheat oven to 425 degrees. Brush pizza dough or shell with olive oil. Top with garlic. In medium bowl, toss kale with drizzle of olive oil and season with salt, pepper and crushed red pepper flakes. Arrange mozzarella slices over crust and top with ½ c. shredded Asiago. Layer potatoes over top, followed by kale and diced bacon. Finish with remaining shredded Asiago.
Bake until crust is lightly browned and bubbling and cheese is melted. Transfer to work surface. Drizzle lightly with olive oil, season to taste and, if desired, finish with additional shaved Asiago.