Loaded Blue Cheese Bacon Potato Pizza Sp5 Food

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.

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.

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.

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.

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.

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.

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 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.