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1
Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray.
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2
Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle.
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3
Bake 10 to 13 minutes or until crust is light golden brown.
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4
Remove from oven; set aside.
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5
Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven.
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6
Microwave 4 to 5 minutes, turning once, until tender.
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7
Cover; let stand 5 minutes.
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8
When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup).
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9
In small bowl, mix potato, oil, salt and pepper; set aside.
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10
Cook broccoli in microwave as directed on box.
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11
Empty from pouch into another small bowl to cool slightly; set aside.
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12
In another small bowl, mix sour cream and ranch dressing.
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13
Spread mixture over pizza crust to within 1/2-inch of edges of crust.
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14
Sprinkle 1/2 cup of the cheese evenly over sour cream mixture.
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15
Sprinkle with bacon.
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16
Spread broccoli mixture and potato mixture evenly over bacon.
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17
Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
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18
Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted.
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19
Let stand 5 minutes before cutting.
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20
High altitude (3500-6500 ft): No change.
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21
(r)CRISCO is a trademark of The J.M.
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22
Smucker Company
