Who's in the mood for pizza?
It is no secret...we love our pizza! But, fresh is always best...no frozen store bought boxes in this house.
Tonight-Loaded Baked Potato Pizza
1 can (13.8oz) Pillsbury refrigerated classic pizza crust (we purchased fresh pizza dough at Whole Foods, you can also find it at Trader Joes as well)
1 medium white potato
1 TBS Crisco Pure Olive Oil (any olive oil will do, we prefer Newman's Own Extra Virgin)
1/4 tsp salt
1/4 tsp pepper
1 Box (10 oz) Green Giant frozen broccoli and cheese sauce (we purchased organic frozen broccoli florets at Whole Foods instead and steamed for about 4-5 minutes in the microwave)
2/3 C sour cream
1 TBS ranch dressing
1 C shredded Colby-Monterey Jack cheese blend (4oz) ***we grated our own blend, we also found that you really need a bit more if you are not using the broccoli with the cheese sauce, so I would double.
5 slices cooked bacon, coarsely chopped
1 small tomato, seeded, chopped (1/2C)
2 medium green onions, chopped (2 TBS)
Heat oven to 375*. Spray large cookie sheet with Crisco Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet. Press dough into 13X9-inch rectangular. Bake 10-13 minutes or until crust is light golden brown. Remove from oven and set aside.
(We used fresh dough from Whole Foods, roll out into a circular shape on cold counter top using corn meal-this prevents it from sticking. We place ours on a preheated pizza stone to bake, until golden brown).
Meanwhile, pierce potato with fork; place on microwaveable paper towel in the microwave oven. Microwave 4-5 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 thick cubes (1 C). 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 (or steam frozen for 4-5 minutes).
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 cheese (a little more if not using the broccoli with cheese) evenly over sour cream mixture. Sprinkle with bacon.
Spread broccoli mixture and potato mixture evenly over the bacon. Sprinkle tomato, onions, and remaining cheese (1/2 C or so) evenly over potato mixture.
Bake 15-22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.
It was so yummy! The sour cream and ranch combined, and used as a base, are similar to a white pizza using ricotta.