Grilled Potato and Roastede Salsa Verde Pizza
Featured Pinch Tips Video
- 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
1Set 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.
2Heat oven to 400°F. Brush large cookie sheet with 1 tablespoon of the oil.
3Microwave 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.
4In food processor or blender, place tomatillos, cilantro, process until smooth. Season with salt and pepper, if needed.
5Unroll 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.
6Bake 22 minutes or until cheese is melted and crust is golden brown. Serve with remaining tomatillo salsa.