Twice Baked Potato Pizza
Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Ingredients
Crust:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120 to 130°F)*
- 3 tablespoons Mazola® Canola, Corn OR Vegetable Oil
Toppings:
- 3 potatoes, baked, cooled and sliced into 1/4-inch slices
- 3/4 cup sour cream
- 2 teaspoons parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black fine grind pepper
- 2 cups (8 ounces or 250g) shredded co-Jack cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup chopped green onions
Method
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using Quick Rise Yeast, cover with a towel and let dough rest for 10 minutes before proceeding to next step.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. to make individual pizzas, pat dough into four 6-inch rounds. Place on two greased baking sheets. Form a rim by pinching the edge of the dough.
Layer potatoes on crust. Combine sour cream, parsley, garlic powder and black pepper in small bowl; spread over potatoes. Sprinkle with cheese and bacon; top with green onions.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
