The Loaded Potato Pizza Recipes

BAKED POTATO PIZZA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.
• Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.
• Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
• Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.
• Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.

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.

LOADED POTATO PIZZA

Steps:

• Proof the yeast first: Warm the 1 cup of water until its look warm. Stir in the sugar and yeast. Let it rest for 10 minutes. Its should look frothy.
• If using a bread maker: Add ingredients to bread maker on dough setting. Skip the manual hand kneading of dough. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin.
• HAND KNEADING DOUGH:
• QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin. The roll the ends inwards slightly, this is your crust and prevent any wet ingredients from running off. (Note: You could also make the dough the night before and place dough in refrigerator, let dough sit at room temperature before using.).
• NOT SO QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature. After the dough as risen, use your fingers/hands to stretch it and shape it into a round or square pizza.
• FOR THE POTATOES: Slice potatoes about 1/8 inch thick. Toss in oil, salt, and pepper and roast at 425 degrees for 10 minutes.
• Mix sour cream and ranch together until completed incorporated. Let sit in refrigerator until ready to use to let flavors come together.
• PREPARING THE PIZZA:.
• Preheat oven to 400 degrees.
• Spread the potatoes evenly on rolled out dough.
• Top with cubed Mozzarella, shredded Mozzarella, and shredded cheddar cheese.
• Sprinkle the pizza with the bacon and green onions.
• Bake in a 400 degree oven until the edges turned brown - start checking around 15-20 minutes (times vary depending on the amount of toppings added.).
• Top with the sour cream/ranch sauce. Serve with extra sour cream/ranch sauce on the side. ENJOY!

LOADED BAKED POTATO PIZZA

Steps:

• Heat oven to 375º. Spray a large cookie sheet with Pam. Unroll pizza crust onto cookie sheet and roll into a 13x9 rectangle.
• Bake 10-13 minutes or until light golden brown. Set aside.
• Pierce potato with fork and microwave 4-5 minutes, or until tender. Cover, let stand 5 minutes. When cool enough to handle, peel and cut into 1/4" cubes.
• In small bowl mix potato, oil, salt & pepper and set aside.
• Cook broccoli in microwave as directed on box. Place in small bowl to cool slightly.
• MIx sour cream and ranch dressing in small bowl. Spread on pizza crust to within 1" of edge. Sprinkle 1/2 cup of cheese over top. Sprinkle with bacon.
• Spread broccoli and potatoes over bacon. Top with tomatoes, onions, and remanining cheese.
• Bake 15-20 min or until crust is brown and cheese is melted.

BAKED POTATO PIZZA

Steps:

• Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

LOADED POTATOES AU GRATIN PIZZA

Steps:

• Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray. Unroll pizza crust; press into pan. Poke holes all over crust with fork. Bake 8 to 10 minutes or until just turning light brown.
• Meanwhile, make potatoes as directed on box for stove-top directions. Let stand 5 minutes to thicken, then spread potatoes evenly on partially baked crust. Sprinkle bacon, cheese and green onions on top of potatoes.
• Bake about 8 minutes or until cheese is melted. Sprinkle with chives, and top with dollops of sour cream.