Loaded Baked Potato Pizza

Enjoy the cheesy-bacon-broccoli combo you love in a top-the-tater pizza.

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Servings 6

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( 43 ) Ratings

43 Ratings

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Bake-Off® Contest 43, 2008

Tracy Martinez

Cheyenne, Wyoming

ingredients 12
Prep Time 35 min
Total Time 60 min

Ingredients

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) Green Giant® frozen broccoli & 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)

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Directions

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.