Products used in this recipe
Black and Blue Pizza
Yield: 8 Slices Servings (5-1/2 oz. each)
Yield: 8 Slices Servings (5-1/2 oz. each)
What happens when you top a pizza with creamy Alfredo sauce, roasted russet potatoes, thin strips of flank steak, three kinds of cheese, and fresh arugula? Everybody wants another slice!
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Herb and Garlic Russet Potatoes 6/2.5lb | 6 oz. | 1 cup |
| Pizza dough ball | 16 oz. | 1 each |
| Alfredo sauce, prepared | 4 fl. oz. | |
| Smoked provolone cheese, shredded | 6 oz. | 1-1/2 cups |
| Flank steak, cooked, thinly sliced | 6 oz. | |
| Mozzarella cheese, shredded | 2 oz. | 1/4 cup |
| Arugula, fresh | 2 oz. | |
| Blue cheese, crumbled | 2 oz. | |
| Olive oil | 1 Tbsp. | |
| Kosher salt | to taste | |
| Black pepper, cracked | to taste |
Preparation Instructions:
- Step 1
- Preheat oven to 450° F.
- Step 2
- Prepare the potatoes according to the package directions.
- Step 3
- Stretch pizza dough onto a 12-inch pizza screen that has been sprayed with pan release. Par-cook for 2 minutes. Remove from oven and spread crust with Alfredo sauce. Top with provolone, potatoes, steak and mozzarella cheese. Return to the oven and continue baking until dough is fully cooked and cheese is melted and bubbly. Garnish with fresh arugula and blue cheese. Drizzle with olive oil and season with salt and pepper.
