Grilled Potato and Roastede Salsa Verde Pizza

G F

By
@GF_579f92c3be86b

This is a recipe that took me to the 47th (2014) Pillsbury Bake Off in Nashville TN. Great experience. It won the "Crisco is Cooking" award, a Crisco Sponsored prize.


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Rating:

Serves:

4

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

16 oz
tomatillos, fresh
4 Tbsp
crisco olive oil
1 bag(s)
green giant™ steamers™ frozen backyard grilled potatoes (11 ounce)
1 tsp
ground cumin
1/2 c
chopped cilantro
1 can(s)
pillsbury™ refrigerated classic pizza crust
8 oz
shredded mozzarella cheese

Directions Step-By-Step

1
Set oven control to broil. Place tomatillos in pan; toss with 2 tablespoons of the oil. Broil 3 to 4 inches from heat 9 to 12 minutes, turning once, or until tender and starting to brown.
2
Heat oven to 400°F. Brush large cookie sheet with 1 tablespoon of the oil.
3
Microwave frozen potatoes as directed on bag 3 to 4 minutes to thaw. Cut larger pieces of potato into bite-size pieces. In medium bowl, mix potatoes and cumin.
4
In food processor or blender, place tomatillos, cilantro, process until smooth. Season with salt and pepper, if needed.
5
Unroll dough on oiled cookie sheet; press to form 12x8-inch rectangle. Spread 1/2 cup tomatillo salsa over rectangle; sprinkle with cheese. Top with potato mixture. Brush crust with remaining olive oil.
6
Bake 22 minutes or until cheese is melted and crust is golden brown. Serve with remaining tomatillo salsa.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy