Lunch: Baked Potato Pizza
Take all of your favorite flavors from a loaded baked potato, and combine them on a pizza crust. Brilliant!
Ingredients
1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
6 slices (1 oz each) provolone cheese
2 cups cubed unpeeled baked potato (about 1 large)
2 tablespoons olive oil
2 tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)
8 strips crisply cooked bacon, chopped
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Sour cream, if desired
Instructions
Heat oven to 400 °F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
