Grilled Potato and Roastede Salsa Verde Pizza

Name: Grilled Potato and Roastede Salsa Verde Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
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

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 votes0

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
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How to Make Grilled Potato and Roastede Salsa Verde Pizza

Step-by-Step

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.
Heat oven to 400°F. Brush large cookie sheet with 1 tablespoon of the oil.
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.
In food processor or blender, place tomatillos, cilantro, process until smooth. Season with salt and pepper, if needed.
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.
Bake 22 minutes or until cheese is melted and crust is golden brown. Serve with remaining tomatillo salsa.