Loaded Baked Potato Pizza
This recipe won the "main dish dinner" category for the Pillsbury Bake-off. It really does taste like a loaded baked potato.
Loaded Baked Potato Pizza -- Serves: 6 servings
Ingredients:
1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
1 medium potato
1 tablespoon Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) frozen broccoli and cheese sauce
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend or any shredded cheese
5 slices cooked bacon, coarsely chopped
1 tomato, seeded, chopped
2 or 3 green onions, chopped
Heat oven to 375 degrees F. Spray large, sided cookie sheet. 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, or until tender. Let it stand for awhile. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes. 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.
Loaded Baked Potato Pizza -- Serves: 6 servings
Ingredients:
1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
1 medium potato
1 tablespoon Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) frozen broccoli and cheese sauce
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend or any shredded cheese
5 slices cooked bacon, coarsely chopped
1 tomato, seeded, chopped
2 or 3 green onions, chopped
Heat oven to 375 degrees F. Spray large, sided cookie sheet. 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, or until tender. Let it stand for awhile. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes. 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.
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