Loaded Baked Potato Pizza
- 1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
- 1 medium white potato
- 1 tablespoon CRISCO(r) Pure Olive Oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 box (10 oz) Green Giant(r) frozen broccoli and cheese sauce
- 2/3 cup sour cream
- 1 tablespoon ranch dressing
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
- 5 slices cooked bacon, coarsely chopped
- 1 small tomato, seeded, chopped (1/2 cup)
- 2 medium green onions, chopped (2 tablespoons)
- Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray.
- Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle.
- Bake 10 to 13 minutes or until crust is light golden brown.
- Remove from oven; set aside.
- Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven.
- Microwave 4 to 5 minutes, turning once, until tender.
- Cover; let stand 5 minutes.
- When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup).
- In small bowl, mix potato, oil, salt and pepper; set aside.
- Cook broccoli in microwave as directed on box.
- Empty from pouch into another small bowl to cool slightly; set aside.
- In another small bowl, mix sour cream and ranch dressing.
- Spread mixture over pizza crust to within 1/2-inch of edges of crust.
- Sprinkle 1/2 cup of the cheese evenly over sour cream mixture.
- Sprinkle with bacon.
- Spread broccoli mixture and potato mixture evenly over bacon.
- Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
- Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted.
- Let stand 5 minutes before cutting.
- High altitude (3500-6500 ft): No change.
- (r)CRISCO is a trademark of The J.M.
- Smucker Company
crust, white potato, olive oil, salt, pepper, cheese sauce, sour cream, ranch dressing, cheese, bacon, tomato, green onions
Taken from www.foodnetwork.com/recipes/loaded-baked-potato-pizza-recipe.html (may not work)