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Bacon, Kale and Potato Pizza with Asiago

Servings: 1 pizza


1 12-inch freshly prepared pizza dough crust/shell
1/4 cup olive oil, for brushing and drizzling
2 teaspoons (1/2 ounce) roasted garlic, minced
2 cups (2 1/2 ounces) curly kale, chopped
Kosher salt and fresh ground pepper to taste
Crushed red pepper flakes to taste
4 1-ounce slices Wisconsin fresh mozzarella cheese
1 cup (4 ounces) Wisconsin asiago cheese, shredded and divided
1 cup (4 ounces) Yukon gold potatoes, sliced and roasted with olive oil to al dente
2 ounces thick cut bacon, cooked and diced
Shaved Wisconsin asiago cheese for garnish, if desired

Cooking Directions:

Heat oven to 425°. Brush pizza dough or shell with olive oil; scatter garlic over. In medium bowl, toss kale with drizzle of olive oil and season with salt, pepper and crushed red pepper. Arrange mozzarella slices over crust and top with 1/2 cup 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 pizza to work surface, drizzle lightly with olive oil, season to taste. Finish with additional shaved asiago, if desired.

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