Loaded Baked Potato Pizza

Enjoy the cheesy-bacon-broccoli combo

you love in a top-the-tater pizza.

Makes: 6 servings

Tracy Martinez
Cheyenne, WY

Bake-Off® Contest 43, 2008

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)

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.

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. Cook broccoli in microwave as directed on box.

Empty from pouch into another small bowl to cool slightly; set aside.

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. Spread broccoli mixture 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.