Loaded Blue Cheese Bacon Potato Pizza Sp5 Recipes

POTATO AND BACON PIZZA

Steps:

• Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside.
• Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
• Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated.
• Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.

LOADED BAKED POTATO PIZZA

Steps:

• Heat oven to 400°F. Place pizza crust on ungreased cookie sheet. Spread potato topper over crust to within 1/2 inch of edge.
• In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper. Sprinkle evenly with bacon, tomato, cheese and chives.
• Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted. If desired, drizzle additional potato topper over pizza. Cut into wedges.

BACON JAM AND POTATO BREAKFAST PIZZA #SP5

Steps:

• Place a pizza stone in the oven and preheat oven to 500°.
• Take potatoes out of bag and place in a colander. Rinse and drain well. Place potatoes in a clean dish towel and wring dry.
• Roll out pizza dough to a 10 - 12" round.
• Spread rolled out dough with 2/3 of the bacon jam.
• Top jam layer with one and a half cups of cheese.
• Top cheese with hash browns.
• Spread remaining cheese over hash browns.
• Make 4 small depressions in each quadrant of the pizza.
• Place 1 egg in each of the depressions.
• Dollop remaining bacon jam around top of pizza.
• Bake for 12 minutes, until egg white is cooked and yolk is runny.
• Note: Everyone's oven bakes differently. My oven is temperamental and takes longer to bake the eggs. Keep an eye on your eggs while they bake and adjust cooking time accordingly.

THE LOADED POTATO PIZZA

Steps:

• Garlic Mashed Potatoes: Combine potatoes, broth, and garlic in a large saucepan. Add additional water if necessary in order to keep all potatoes completely submerged. Bring to boil than reduce heat to low. Continue to cook until potatoes are tender, 25 to 30 minutes.
• Drain and mash the potatoes and garlic. Add butter, salt, pepper, and whipping cream. Whip until it has a creamy texture.
• Preheat the oven to 450 degrees F with a pizza stone.
• Roll out the dough into a 1/4-inch thick circle. Place in a pizza pan or on a pizza peel. Spread on the garlic mashed potatoes. Evenly sprinkle the sauteed onions. Layer the sliced tomatoes. Evenly sprinkle the cheeses, bacon crumbles, cracked black pepper, and onion salt. Bake for 10 to 12 minutes.
• Combine flour, salt, and yeast and mix well in a large bowl (12 quart will work fine). Mix in the oil and warm water. Cover the bowl and let the dough rise for 30 minutes.

LOADED BACON POTATO PIZZA

Steps:

• Heat oven to 425 degrees F. Spray large cookie sheet with cooking spray. Unroll pizza dough on cookie sheet; press into 15x12-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, using fork, mash potatoes, leaving some small pieces. Stir in 1/2 cup cooking sauce. Spread remaining cooking sauce evenly over partially baked crust. Spoon potato mixture over sauce. Sprinkle with bacon and cheese. Bake 8 to 10 minutes or until crust is golden brown.
• Sprinkle with tomatoes and green onions.

BLUE CHEESE & CHIVE POTATO POPPERS #SP5

Steps:

• Preheat oven to 375 degrees.
• In small bowl, gently stir blue cheese crumbles into mashed potatoes. Fill each pepper half with potato mixture.
• Wrap each with a slice of cooked bacon and place onto a parchment paper-lined baking sheet.
• Pop into oven and bake for 5-8 minutes until bacon crisps. Watch so that the filling doesn't ooze out.
• Remove to appetizers plates and serve with sriracha sauce for dipping.
• *My recipe title has less than 64 characters, but for some reason it cut off the required hashtag #SP5.

LOADED BACON POTATO PIZZA

Steps:

• Heat oven to 425 degrees F. Spray large cookie sheet with cooking spray. Unroll pizza dough on cookie sheet; press into 15x12-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, using fork, mash potatoes, leaving some small pieces. Stir in 1/2 cup cooking sauce. Spread remaining cooking sauce evenly over partially baked crust. Spoon potato mixture over sauce. Sprinkle with bacon and cheese. Bake 8 to 10 minutes or until crust is golden brown.
• Sprinkle with tomatoes and green onions.

LOADED BACON POTATO PIZZA

Steps:

• Heat oven to 425 degrees F. Spray large cookie sheet with cooking spray. Unroll pizza dough on cookie sheet; press into 15x12-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, using fork, mash potatoes, leaving some small pieces. Stir in 1/2 cup cooking sauce. Spread remaining cooking sauce evenly over partially baked crust. Spoon potato mixture over sauce. Sprinkle with bacon and cheese. Bake 8 to 10 minutes or until crust is golden brown.
• Sprinkle with tomatoes and green onions.

LOADED BACON POTATO PIZZA

Steps:

• Heat oven to 425 degrees F. Spray large cookie sheet with cooking spray. Unroll pizza dough on cookie sheet; press into 15x12-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, using fork, mash potatoes, leaving some small pieces. Stir in 1/2 cup cooking sauce. Spread remaining cooking sauce evenly over partially baked crust. Spoon potato mixture over sauce. Sprinkle with bacon and cheese. Bake 8 to 10 minutes or until crust is golden brown.
• Sprinkle with tomatoes and green onions.

PUB-STYLE POTATO PIZZA #SP5

Steps:

• Place baking stone on center rack of oven and preheat oven to 450°.
• Cut bacon slices into thirds horizontally and fry until crispy. Remove from skillet and drain well.
• Heat mashed potatoes in a microwave 3 minutes. Stir well.
• Form dough into a large circle about 14-inches across and place on a baking peel (or use a pizza screen or pizza pan). Spoon on prepared mashed potatoes, leaving a ½-inch rim around the edge.
• Top with bacon, cheese, and jalapeños.
• Slide pizza onto the stone and bake 15 minutes, or until crust is crisp and cheese is melted and just beginning to color.
• Let cool briefly before serving.

LOADED BACON-CHEESEBURGER-POTATO SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

POTATO, BACON & BLUE CHEESE BAKE

Steps:

• Preheat your oven to 190c.
• Combine potatoes, onions, bacon and half the cheese in a bowl.
• Season with the salt and pepper.
• Spoon into a oven proof baking dish-10 cup capacity-and sprinkle over the thyme.
• Whisk together the cream and stock, and pour over the potatoe mix.
• Sprinkle with the remaining cheese and bake uncovered in the preheated oven for 1 hour 20 minutes or until golden brown.
• Serve at once.

LOADED POTATO SOUP #SP5

Steps:

• In a large saucepan on med-high, add shredded potato, cream of chicken soup, chicken broth, grated sharp cheddar cheese and 1/2 cup of Bacon Bits.
• Cook on med-high until soup starts to boil.
• Reduce heat to Low and simmer for 20 minutes.
• Serve into soup bowls and garnish with remaining bacon bits.
• Optional Garnish: Parsley Flakes.

LOADED BLUE CHEESE BACON POTATO PIZZA #SP5

Steps:

• Heat oven to 375 degrees.
• Unroll pizza dough onto an non greased baking sheet (10X15). Let dough sit at room temperature for 5 minutes. Press dough over bottom and up all 4 sides of the baking sheet. Bake pizza dough for 8-10 minutes or until light golden. Remove from oven, let cool for 5 minutes.
• Spread blue cheese dressing over the crust bottom, place already prepared potatoes over the dressing. Sprinkle the bacon pieces over the potatoes. Top with cheese.
• Return to oven and bake for an additional 5-7 minutes or until cheese is melted. Serve immediately.