Spicy Perogy Pizza

Preheat oven to 425 F and line a baking sheet with parchment paper.

Place sliced potatoes and diced jalapeño in a large bowl; drizzle with a preferred oil and season with salt and pepper; toss to combine. Arrange potato slices on the prepared baking sheet in a single layer, slightly overlapping if necessary.

Bake potatoes at 425 F for 15 minutes or until tender and just starting to turn golden on the edges; remove and allow to cool on the baking sheet for 15-20 minutes or longer.

Increase oven temperature to 500 F.

Prepare the sauce sauce by stirring together sour cream, Parmesan, finely diced green onion, roasted garlic, and crushed red pepper flakes; set aside.

Form pizza dough into a 14-inch circle fairly thin. Spread a thin layer of sauce over the dough, leaving the edges free.

Arrange the cooled potato slices with jalapeño over the sauce.

Top with shredded cheese.

Scatter about one quarter of the diced green onion and diced bacon over the cheese.

Bake the pizza in the 500 F oven until cheese is golden and bubbly, about 10-15 minutes.

Remove pizza from oven and top with the remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle. Or better yet, blue cheese drizzle!