Loaded Baked Potato Pizza

If I saw this pizza recipe anywhere I would not have even thought twice of making it. This past spring we watched the Pillsbury Bake Off on the Food Network and someone made this pizza for the contest. Right away I looked up the recipe and printed it out to make someday. I finally came across the recipe this week and decided to make it since I had all the ingredients. It was sooo delicious! When I was assembling the pizza, it definitely began to smell like a baked potato. My mouth was salivating from the moment I took the pizza out of the oven and I took my first bite!

This pizza is not as unhealthy as you would think; it is loaded with healthy vegetables which you can’t even taste! Even my husband didn’t mind eating the broccoli on the pizza!




Loaded Baked Potato Pizza
Adapted from Pillsbury


1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 medium white potato
1 tablespoon CRISCO® Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) frozen broccoli (I used only 1/2 of the box)
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1 cup shredded cheddar cheese
5 slices cooked bacon, coarsely chopped (I did not add bacon)
1 small tomato, seeded, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)


1. Heat oven to 375°F. Spray large cookie sheet with CRISCO® 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.

2. 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.

3. Thaw broccoli in microwave as directed on box.

4. 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 Cheddar cheese and ½ cup of Colby Monterey Jack Cheese evenly over sour cream mixture. Sprinkle with bacon.

5. Spread broccoli and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.

6. Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.