Contest 43 and Tracy Martinez, Cheyenne, WY - 2008 Finalist. www.pillsbury.com/bakeoff Enjoy the cheesy-bacon-broccoli combo you love in a top-the-tater pizza.
Ingredients
Ingredients:
- 1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
- 1 medium white potato
- 1 tablespoon CRISCO(r) Pure Olive Oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 box (10 oz) Green Giant(r) frozen broccoli and 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)
Directions:
Directions
Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) 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.
High altitude (3500-6500 ft): No change.
(r)CRISCO is a trademark of The J.M. Smucker Company
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By savanah's mom
Manchester, CT
on January 17, 2012
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This was such a great recipe and it was hit when I made it for Sunday Football. I had made my own pizza crust (for the first time and followed the recipe with a minor change. Instead of microwaving my potato I boiled it. Then when it was done/drained I added my olive oil, salt, black pepper and crumbled it with a fork. I thought that it would turn out mashed but it didn't and it the consistentsy was perfect. I also used bacon bits instead of real bacon (b/c I had it in my fridge and that worked out well too. I also had made this pizza a second time but sustituded the cheese for mozzerella cheese on the bottom layer and cheddar cheese on the top layer ....I didn't have the frozen steamed broc/cheese so I used frozen steamed broc and added my own cheddar cheese.
By solsticesstarr
Fayetteville, GA
on November 30, 2011
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I made my own crust, and omitted the brocolli cheesy sauce, and substituted mozerella. I also swapped the measurements for the ranch and sour cream, as I like ranch more than sour cream. It turned out so much better than I had hoped ! Delicious even leftover !
By aliciabrzz
on April 16, 2011
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My family loved this pizza!
It's a great combo of ingregients, the broccoli was tender, the sauce was just the right amount. I didn't cook the crust till it was ALL golden, I just cooked it till one of the highest points on the pizza was barley golden and it ended up being just right. It was served to five adults and there were still leftovers, its very filling!
you gotta try this out!
Read all 8 reviews