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Full Online Book HomeLearning KitchenPizza - Pleasing Potato Pizza
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Pizza - Pleasing Potato Pizza Post by :Howlerckc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1250

Click below to download : Pizza - Pleasing Potato Pizza (Format : PDF)

Pizza - Pleasing Potato Pizza

3 large potatoes -- peeled and cubed
1 (10 oz.) tube refrigerated pizza crust
1/4 cup milk
1/2 teaspoon salt
1 pound sliced bacon -- diced
1 large onion -- chopped
1/2 cup chopped sweet red pepper
1 1/2 cups (6oz) shredded cheddar cheese
1 1/2 cups (6oz) shredded mozzarella cheese
sour cream -- optional

Preheat oven to 350° F.

Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until very tender.

Meanwhile, unroll the dough crust on to an ungreased 14" pizza pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 350 degrees for 15 min. or until lightly browned. Cool on a wire rack.

Drain potatoes and transfer to a mixing bowl. Mash with milk and salt until smooth. Spread over crust.

In a skillet, partially cook the bacon. Add onion and red pepper; cook until bacon is crisp and veggies are tender. Drain well; sprinkle over potatoes. Top with cheeses. Bake at 375 degrees for 20 minutes or until cheese melts.

Serve with sour cream, if desired.
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1 (15-3/8 oz.) pkg. Chef Boyardee Cheese Pizza Mix 1 (10 oz.) pkg. frozen chopped spinach; thawed, drained, all excess moisture pressed out 3/4 cup ricotta cheese 2 cup (8 oz.) shredded mozzarella cheese, divided 2 TBLS. Parmesan cheese 1 beaten egg 1 tsp. lemon juice 1/4 tsp. garlic salt 1/4 tsp. onion salt 1/4 tsp. black pepper dash of nutmeg 10 slices bacon, cooked and crumbled 1 (4 oz.) can sliced mushrooms, drained Preheat oven to 425° F.Prepare dough according to pkg. directions. Spread dough onto greased 12" round pizza pan. Pinch up edges to hold sauce. Combine spinach, ricotta

Pizza - Double Cheese White Pizza Pizza - Double Cheese White Pizza

Pizza - Double Cheese White Pizza
1 prepared thin crust pizza crust (12 inch, 16 oz. Boboli) 1 1/2 cups shredded fontina cheese (can use provolone or mozzarella) 5 slices Canadian bacon thinly sliced 1/4 cup pitted and sliced Kalamata olives 1/2 cup ricotta 2 plum tomatoes sliced 1/4 cup finely sliced basil leaves Heat oven to 450 degrees. Sprinkle pizza crust with 1 cup of the fontina, Canadian bacon and olives. Drop ricotta by small spoonfuls onto crust. Sprinkle with remaining cheese and top with tomato slices. Bake on oven rack 10 to 12 minutes until heated through and bottom is crisp.