Loaded Baked Potato Pizza

This Pillsbury recommendation comes from Margaret. She said when she first saw this recipe she thought it was odd and they wouldn't like it, but they ended up loving it and have made it several times. If you like stuffed baked potatoes you will love this recipe.

Loaded Baked Potato Pizza

Ingredients:

1 can (13.8 oz) Pillsbury refrigerated classic pizza crust

1 medium white potato

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 box (10 oz) frozen broccoli and cheese sauce

2/3 cup sour cream

1 tablespoon ranch dressing

1 cup shredded Colby-Monterrey 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:

Heat oven to 375 degrees Fahrenheit. Spray large cookie sheet with nonstick 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.