Loaded Potato Pizza

READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Dough
  • 2 34
    cups flour
  • 2
    tablespoons sugar
  • 1
    (1/4 ounce) fast rising yeast (1 individual package or 2 1/4 tsp of yeast)
  • 12
    teaspoon salt
  • 1
    cup water
  • 2
    tablespoons oil
  • Toppings
  • 1
    cup sliced red potatoes (roasted, cooking instructions below, or your can use any potato you like)
  • 13
    cup bacon (cooked and chopped)
  • 12
    cup green onion (chopped)
  • 12
    cup shredded mozzarella cheese (low moisture)
  • 12
    cup shredded cheddar cheese
  • 12
  • 4
    tablespoons ranch dressing
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DIRECTIONS

  • 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!
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