Pizza (Loaded Baked Potato)

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Take all your favorite flavors from a loaded baked potato, and combine them on a pizza crust.

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  • 6

Ingredients

  • 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
  • 1 medium white potato
  • 1 Tbsp olive oil
  • 1/4 Tsp salt
  • 1/4 Tsp pepper
  • 1 box (10 oz) Green Giant frozen broccoli & cheese sauce
  • 2/3 cup sour cream
  • 1 Tbsp 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)

Preparation

Step 1

1)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.

2)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.

3)Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.

4)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.

5)Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.

6)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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