Loaded baked potato pizza

Cook the diced pork belly until crispy.

In another pan with olive oil, cook thin Yukon gold potato slices, kept separate, about a minute until they take a little colour; they finish in the oven. Repeat in batches.

Mix sour cream, garlic, salt and pepper in a bowl for the sauce.

On a little flour, stretch and shape the dough into a round.

Put flour or cornmeal on a pizza peel so the dough slides off onto the pizza stone, lay the dough on and stretch it back out.

Spread the sauce, leaving a border; add the cheddar mix, then shingle the potato slices all the way around.

Top with the pork belly and a little more cheese.

Bake in a 500 degree oven for about 10 minutes (it comes out after about 11).

Shred some potatoes on a box grater and squeeze out the water.

Scatter into hot oil in a cast iron pan and fry about a minute until golden, then hit with kosher salt.

Top the baked pizza with the crispy potato and green onion, and finish with a little drizzle of olive oil.