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Sweet Potato & Bacon Alfredo Pizza

Recipe Image: Sweet Potato & Bacon Alfredo Pizza


Ingredient Measurement
Sage or Flat Leaf Parsley, stems removed 2.5 oz
Vegetable Oil, For Frying 1.0 can
Salt, to Taste 1.0 pinch
14" Pizza Crust, par-baked or Proofed 10.0 count
Alfredo Sauce, Prepared 40.0 oz
Fontina Cheese, Shredded, Divided 7.5 lb
Peppered Bacon, Cooked, Diced 20.0 oz
RoastWorks®: Roasted Sweet Potatoes 6/2.5lb 80.0 oz
Green Onions, Thinly Sliced 5.0 oz
Balsamic Glaze, Prepared 20.0 oz


  • Preheat 1" oil in a large saucepan to 350 degres F. Fry batches of 3 to 5 herb leaves in oil for about 15 seconds or until bright green and crisp. Do not brown. Transfer with a slotted sppon to drain on a paper towel. Season with salt.
  • For each pizza, place one crust onto a well-oiled pizza screen. Spread crust evenly with 4 fl.oz. alfredo sauce, 8 oz. of Fontina cheese, 2 oz. of bacon, 8 oz. Simplot RoastWorks® Sweet Potatoes and 1/2 ounce of green onion over the crust. Sprinkle with 4 more ounces of Fontina cheese. Bake in an oven preheated to 450-500 degrees F until oven until golden brown and cheese is bubbly.
  • Finish pizza with 1/2 oz. fried herb and drizzle with 2 fl. oz. balsamic glaze.

Yield: 10.0 Servings (40.0 oz.)


RoastWorks®: Roasted Sweet Potatoes 6/2.5lb