Cooking Instructions

• Preheat oven to 425°F (regular bake setting/not fan assisted) and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeño in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary.
• Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges. Remove from oven and allow to cool on the baking sheet for 15-20 minutes.
• Increase oven temperature to 500°F.
• Prepare the cactus sauce by stirring together the sour cream, Caesar salad dressing, Parmesan, green onion and red pepper flakes. Set aside.
• Form pizza dough into a 14-inch circle and add cactus sauce, spreading into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapeno) on top.
• Scatter about ¼ of the diced green onion and diced bacon over the potatoes. Top with cheddar and mozzarella cheese.
• Bake in 500° oven until golden and bubbly, about 10-15 minutes.
• Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.