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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from Pillsbury's web site. I did make a few small changes. We really enjoyed this pizza. The recipe calls for 6 slices of provolone cheese, I had a hard time getting Zaar to accept. Ingredients:
1 (11 ounce) can pillsbury refrigerated thin pizza crust |
6 ounces provolone cheese, sliced (6 slices) |
2 cups cubed unpeeled baked potatoes (the recipe called for 1 large. i used 3 medium and just zapped mine in the microwave) |
2 tablespoons olive oil |
2 tablespoons dry ranch dressing mix (from 1 oz milk recipe package) |
10 slices crisply cooked bacon, cut in bite size pieces |
1 cup shredded cheddar cheese (or more if you like, i used more) |
six blend pepper, to taste |
1/4 cup sliced green onion (4 medium) (optional) |
sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. Spray or grease a 15 x 10 inch pan.
3. Unroll dough on cookie sheet. Stretch and press dough to fit pan and up sides.
4. Arrange provolone cheese slices on dough.
5. In medium bowl mix potatoes, olive oil, and ranch dressing mix.
6. Spoon evenly over cheese.
7. Top with bacon and cheddar cheese.
8. Sprinkle pepper over pizza, as much or as little as you like.
9. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
10. Sprinkle with onions if using.
11. Top each piece with a dollop (teaspoon or more) of sour cream (I spread mine over the slice).
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