Remixing how you look at food to create something new is how I live my life. Here I have taken the pizza and recalibrated the ingredients into a whole new direction. The fingerling potatoes used here were a gourmet variety by rpespud which has fingerling yukon gold, purple and red potatoes.
1 - 16 0z. package phyllo dough thawed in refrigerator
1 stick unsalted butter - 8 tbsp.
1 lb. package quality thick-cut bacon
1 lb. fingerling potatoes - cooked and sliced
1/4 cup minced red onion
1 tbsp. fresh thyme
1 - 5 oz. container shredded Asiago, Parmesan & Romano cheese blend
fresh ground sea salt & pepper to taste
Dice bacon and fry until crisp, removing bacon and placing onto paper towels to drain. In a medium bowl, combine, red onion, thyme, cheese and bacon - set aside.
Melt butter in a liquid measuring cup. Unroll phyllo dough and using a salad plate (the one used here is 7") place on the phyllo dough and cut around it with a knife - discard extra. Pull one round sheet of phyllo dough off and place onto a slice of parchment paper, brush with butter using a basting brush. Place another phyllo round on top and brush again with butter repeating until you have seven layers brushing top layer with butter. You will get six pizzas out of one package.
Place fingerling potato slices on top of pizza rounds evenly between the six. Divide topping between six pizzas sprinkling even over the tops and bake in the oven for 10-12 minutes depending on your oven. Remove from oven and sprinkle with fresh ground sea salt and pepper. Cut into six with a knive and serve. Crust will harden up if allowed to rest for five minutes.