Ingredients
| 2½ | cups thinly sliced new red potatoes |
| 2 | cups thinly sliced onions |
| 1 | tablespoon chopped garlic |
| 2 | teaspoons chopped fresh rosemary |
| ½ | teaspoon dried rosemary leaves, crushed |
| ½ | teaspoon salt |
| ½ | teaspoon coarsely ground pepper |
| 2 | tablespoons light olive oil |
| 1 | (12-inch) prebaked thin-crust pizza shell |
| ¾ | cup sour cream and chive potato topper |
| 1½ | cups shredded mozzarella cheese |
| 12 | slices HORMEL® BLACK LABEL® Fully Cooked Bacon, crumbled |
Directions
Heat oven to 400°F.
In large skillet, cook potatoes, onions, garlic, fresh and dried rosemary, salt and pepper in oil over medium heat, stirring occasionally, 20 minutes or until potatoes are browned and tender.
On baking sheet, place pizza shell. Spread potato topper over shell. Sprinkle with 1/2 cup cheese. Top with potato mixture, bacon and remaining 1 cup cheese.
Bake pizza 10 to 12 minutes or until cheese is melted. Cut into appetizer squares to serve.