BAKED POTATO PIZZA
Perfect for Super Bowl parties or any other gathering, this pizza is loaded with bacon, green onions, cheese, and sour cream. It tastes just like a baked potato!
Provided by Brent BeSaw
Categories Appetizers and Snacks Meat and Poultry
Time 1h50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 32.5 g, Cholesterol 42.7 mg, Fat 28.2 g, Fiber 2.5 g, Protein 14.4 g, SaturatedFat 9.5 g, Sodium 626.5 mg, Sugar 2.7 g
LOADED POTATO PIZZA
Make and share this Loaded Potato Pizza recipe from Food.com.
Provided by Mebriella
Categories < 4 Hours
Time 2h20m
Yield 1 piece of pizza, 8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 399.6, Fat 20.4, SaturatedFat 7.9, Cholesterol 38, Sodium 471, Carbohydrate 41.2, Fiber 1.9, Sugar 4.6, Protein 12.8
THE LOADED POTATO PIZZA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
POTATO AND BACON PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
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
Make and share this Loaded Baked Potato Pizza recipe from Food.com.
Provided by Jennygal
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211.9, Fat 17.1, SaturatedFat 8, Cholesterol 38.2, Sodium 455.7, Carbohydrate 6.7, Fiber 0.8, Sugar 1.8, Protein 8.3
LOADED BLUE CHEESE BACON POTATO PIZZA #SP5
Official Contest Entry: Simply Potatoes 5Fix. I love baked potatoes with blue cheese and bacon, so when thinking of a unique but also delicious pizza I came up with this. It's a pretty simple recipe, especially when using the refrigerated pizza crust. This pizza goes really well with a fresh green salad.
Provided by Lisa J.
Categories Lunch/Snacks
Time 25m
Yield 1 10X15, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 616.2, Fat 58.3, SaturatedFat 21.8, Cholesterol 98.3, Sodium 1094, Carbohydrate 2.2, Fiber 0.1, Sugar 1.4, Protein 20.8
More about "loaded bacon potato pizza recipes"
LOADED BACON MASHED POTATO PIZZA RECIPE
From tablespoon.com
Servings 1Total Time 20 minsCategory Entree
- Combine the butter and milk in a microwave-safe bowl and microwave until hot. Combine the milk mixture with the potato flakes and whisk well. Add a splash more milk if needed; the potato mixture should be more fluid than normal – almost like a very thick cream sauce.
- Chop the bacon and cook until crisp. Dice the chives, grate the cheese if needed, and get all of the remaining ingredients right ready to go next to the grill.
- Open the dough and unroll it. Place the dough directly onto the pre-heated grill grate on the hot side. Cook about 3 minutes until very browned, then flip it. Cook a few more minutes to brown the other side, then move the pizza to the other side of the grill where the heat is off.
- Spread mashed potatoes onto the pizza crust, then top with the bacon, chives, and cheese. Close the grill and allow to cook for about 10 minutes to melt the cheese and warm up the toppings.
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