Potato Pizza
Press down dough from 10-ounce can refrigerated pizza crust in 9 x 13 baking
sheet. Prick with fork; bake at 350�F. 15 minutes or till lightly browned. Cool.
Peel and cube 3 large potatoes; cook in water to cover until tender; drain;
mash, adding whatever you like - a little salt, about 1/4 cup milk, a little
butter. Spread potatoes over crust.
In skillet, partially cook 3/4 to 1 pound diced bacon. Add 1 cup chopped onion
and 1/2 cup chopped red and green bell peppers (minced garlic optional) to
partially cooked bacon. Finish cooking until bacon is crisp and veggies tender.
Drain well. Sprinkle bacon mixture over potatoes; top with 1 1/2 cups shredded
Cheddar and 1 1/2 cups shredded mozzarella (or 3 cups Cheddar-mozzarella blend).
Increase oven to 375�F.; bake 20 minutes. Serve with sour cream if desired.
Makes 8 servings.
Copyright 2000-2006
