Compliant Loaded Baked Potato Pizza with Bacon, Cheddar, Sour Cream, Scallion & Potato Chip Topping
- Milk
- Wheat
- Eggs
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 piece
Seasoned Precooked Potato Slices
1 cup
Cheddar Cheese
(Contains: Milk)
½ cup
White Cheddar Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
2 unit
Scallions
3 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
4 ounce
Bacon
½ cup
Flour
(Contains: Wheat)
1 unit
Potato Chips
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle another 2 TBSP flour on top of dough balls. Cover with a clean kitchen towel and let rest at room temperature, 20 minutes.
While dough rests, trim and thinly slice scallions on a bias. Pat potatoes dry with paper towels and season with salt and pepper.
Add bacon to a large dry pan in a single layer; heat over medium-high heat. Cook, turning occasionally, until cooked but not fully crisped, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate.
Once bacon is cool enough to handle, roughly chop.
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet. (TIP: If needed, use a rolling pin to help roll out dough.) Repeat with remaining dough (you'll have two dough ovals per baking sheet).
Cover dough with a clean kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!
Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5 to 6 inches wide.
Spread dough with ranch dressing; lay potatoes evenly between pizzas. Sprinkle white cheddar and half the yellow cheddar (you'll use the rest later!). Top with bacon.
Drizzle or brush edges of dough with olive oil.
Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
When pizzas are done, immediately sprinkle remaining yellow cheddar and allow to rest for a couple minutes.
Snip a little corner of sour cream packages and drizzle over pizzas; scatter scallions all about. Crush potato chips in their package and sprinkle over pizzas.
Cut pizzas as desired and divide between plates. Serve.
