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Here are some of Our Favorite Recipes!
And hey!
You can change them around and experiment if you want to.
That's what it's all about, RIGHT?
Fast Baked Potato Pizza
Ingedients
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 medium white potato
1 tablespoon CRISCO® Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) frozen broccoli (I used only 1/2 of the box)
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1 cup shredded cheddar cheese
5 slices cooked bacon, coarsely chopped (I did not add bacon)
1 small tomato, seeded, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)
Directions
Heat oven to 375°F
Spray large cookie sheet with CRISCO® 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
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
Thaw broccoli or vegetable of choose, in microwave as directed on box
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 Cheddar cheese and ½ cup of Colby Monterey Jack Cheese evenly over sour cream mixture
Sprinkle with bacon
Spread broccoli 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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