Enjoy the cheesy-bacon-broccoli combo you love in a top-the-tater pizza.
Bake-Off® Contest 43, 2008
Tracy Martinez
Cheyenne, Wyoming
-
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 & 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)
Steps
-
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.
-
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 31%
-
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 1060mg
- 44%
- Total Carbohydrate
- 42g
- 14%
-
- Dietary Fiber
- 2g
- 7%
- Sugars
- 7g
- Protein
- 14g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
© 2016 ®/TM General Mills All Rights Reserved