Lunch: Loaded Baked Potato Pizza

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

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Loaded Baked Potato Pizza

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

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) 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)

Instructions

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.

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