¼ cup of Monterey Jack, and Parmesan cheese mixed, grated
Handful of sharp cheddar cheese, grated
fresh cracked black pepper
6 cherry tomatoes, halved
½ cup sour cream
¼ cup chives, finely chopped
1-2 Tablespoons cornmeal for the crust
flour, if needed, for working the dough
The day night before, poke with a fork and microwave the potatoes for 2-3 minutes. They should still be firm. Refrigerate overnight.
If using a refrigerated pizza dough, set it out 20 minutes before cooking.
Put your pizza stone in the oven and preheat to 500 degrees.
Add a little flour to your hands, if needed, and spread cornmeal on your baking sheet or pizza peel. Work the dough with your hands to stretch it into a thin circle. Keep in mind how big your baking sheet or pizza peel is. Lay the dough on top of the cornmeal. This will help it not stick to the pan.
Use a fork to poke holes in the dough so bubbles don't form. Drizzle with olive oil and slip directly onto your baking stone. Bake for 5 minutes.
While the crust bakes prepare the other ingredients. With a mandoline on the lowest setting (I use the 1/16th) slice the potatoes. Put the slices in a bowl of cold water to prevent browning and rinse off excess starch. Pat dry with a towel and set aside.
When the crust is ready, take it out of the oven and drizzle again with a little more olive oil. Sprinkle half of the Monterey Jack cheese mixture on the crust, then onions, a single layer of potatoes and the remaining white cheese. Add half the bacon and olives, then add the cheddar cheese and finish with the remaining toppings. Drizzle with olive oil and add sea salt and pepper to your taste.
Bake for 3-8 minutes, or until the cheese is melted and the toppings are warmed through.
Before serving, reserve 1 tablespoon of chives and mix the remainder with the sour cream. Top the pizza with tomato halves and dot with the sour cream mixture. Garnish with the remaining chives.
Recipe by 5 Minutes for Mom at http://www.5minutesformom.com/62942/loaded-baked-potato-pizza/