LOADED POTATO PIZZA

Loaded Potato Pizza image

Make and share this Loaded Potato Pizza recipe from Food.com.

Provided by Mebriella

Time 2h20m

Yield 1 piece of pizza, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 3/4 cups flour
2 tablespoons sugar
1 (1/4 ounce) fast rising yeast (1 individual package or 2 1/4 tsp of yeast)
1/2 teaspoon salt
1 cup water
2 tablespoons oil
1 cup fresh mozzarella cheese (cubed)
1 cup sliced red potatoes (roasted, cooking instructions below, or your can use any potato you like)
1/3 cup bacon (cooked and chopped)
1/2 cup green onion (chopped)
1/2 cup shredded mozzarella cheese (low moisture)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
4 tablespoons ranch dressing

Steps:

Proof the yeast first: Warm the 1 cup of water until its look warm. Stir in the sugar and yeast. Let it rest for 10 minutes. Its should look frothy.
If using a bread maker: Add ingredients to bread maker on dough setting. Skip the manual hand kneading of dough. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin.
HAND KNEADING DOUGH:
QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin. The roll the ends inwards slightly, this is your crust and prevent any wet ingredients from running off. (Note: You could also make the dough the night before and place dough in refrigerator, let dough sit at room temperature before using.).
NOT SO QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature. After the dough as risen, use your fingers/hands to stretch it and shape it into a round or square pizza.
FOR THE POTATOES: Slice potatoes about 1/8 inch thick. Toss in oil, salt, and pepper and roast at 425 degrees for 10 minutes.
Mix sour cream and ranch together until completed incorporated. Let sit in refrigerator until ready to use to let flavors come together.
PREPARING THE PIZZA:.
Preheat oven to 400 degrees.
Spread the potatoes evenly on rolled out dough.
Top with cubed Mozzarella, shredded Mozzarella, and shredded cheddar cheese.
Sprinkle the pizza with the bacon and green onions.
Bake in a 400 degree oven until the edges turned brown - start checking around 15-20 minutes (times vary depending on the amount of toppings added.).
Top with the sour cream/ranch sauce. Serve with extra sour cream/ranch sauce on the side. ENJOY!