Ingredients
- 1 (11 ounce) cans pillsbury refrigerated thin pizza crust
- 6 ounces provolone cheese, sliced (6 slices)
- 2 cups cubed unpeeled baked potatoes (the recipe called for 1 large. I used 3 medium and just zapped mine in the microwave)
- 2 tablespoons olive oil
- 2 tablespoons dry ranch dressing mix (from 1 oz milk recipe package)
- 10 slices crisply cooked bacon, cut in bite size pieces
- 1 cup shredded cheddar cheese (or more if you like, I used more)
- six blend pepper, to taste
- 1/4 cup sliced green onion (4 medium)
- sour cream
Directions
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Preheat oven to 400 degrees.
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Spray or grease a 15 × 10 inch pan.
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Unroll dough on cookie sheet. Stretch and press dough to fit pan and up sides.
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Arrange provolone cheese slices on dough. In medium bowl mix potatoes, olive oil, and ranch dressing mix.
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Spoon evenly over cheese.
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Top with bacon and cheddar cheese.
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Sprinkle pepper over pizza, as much or as little as you like.
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Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
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Sprinkle with onions if using.
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Top each piece with a dollop (teaspoon or more) of sour cream (I spread mine over the slice).