Grilled Potato and Roastede Salsa Verde Pizza

By G F
@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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

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

How to Make Grilled Potato and Roastede Salsa Verde Pizza

Step-by-Step

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.