Sour Cream, Chive, and Potato Pizza

Sour Cream, Chive, And Potato Pizza

Ingredients:
1 cup heavy cream
10 medium garlic cloves
3/4 teaspoon kosher salt, divided, plus more to taste
2 small russet potatoes, cut into 1/8-inch-thick slices (about 1 1/2 cups)
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon gochugaru or chili powder
2 (8-ounce) fresh prepared pizza dough balls, at room temperature
Fine cornmeal, for dusting
3 ounces mozzarella cheese, shredded (about 3/4 cup), divided
2 ounces sharp cheddar cheese, shredded (about 1/2 cup), divided
1/2 cup crumbled cooked bacon, divided
1/2 cup sour cream, divided
1 tablespoon chopped fresh chives, divided

Directions:

1.)  Preheat oven to 425°F.    Combine cream and garlic cloves in a small saucepan; bring to a simmer over medium-low, stirring occasionally. Continue cooking, stirring occasionally and maintaining a low simmer, until cream is reduced to about 1/2 cup, about 20 minutes. Remove from heat; stir in 1/4 teaspoon salt. 

2.)  Using an immersion blender, pulse mixture until smooth, about 20 pulses. Season with salt to taste; set aside. Mixture will thicken as it stands.

3.)  Toss together potatoes, oil, pepper, gochugaru, and remaining 1/2 teaspoon salt on a rimmed baking sheet; spread potatoes in a single layer. Bake in preheated oven until tender, 8 to 10 minutes. Set aside. 

4.)Place a cast-iron pizza pan or pizza stone on middle oven rack; increase oven temperature to 500°F. Stretch 1 dough ball into a 10-inch circle, creating a thicker 1/2-inch border. Place on a pizza peel or parchment paper lightly dusted with cornmeal. Top dough with half of the cream mixture, half of the potatoes, half of the mozzarella, and half of the cheddar, leaving a 1 1/2-inch circle without toppings in center.

5.) Slide pizza from peel onto preheated pizza pan or stone. Bake at 500°F until cheese is melted and crust is browned in spots, 7 to 9 minutes. Transfer pizza to a cutting board; sprinkle with 1/4 cup bacon.

6.)  Cut pizza into 6 slices; top with 1/4 cup sour cream and 1/2 tablespoon chives. Serve immediately.
Repeat Steps 3 through 5 with remaining dough ball, cream mixture, potatoes, mozzarella, cheddar, bacon, sour cream, and chives.
Make Ahead
Garlic cream can be stored in an airtight container in refrigerator up to 5 days.
Notes
If you don’t have a pizza peel, use a baking sheet to slide the pizza onto the pan or baking stone.
Suggested Pairing
Full-bodied, creamy Chardonnay.