Loaded Baked Potato Pizza *

 1 can (13.8 oz) refrigerated pizza crust

1 white potato

1 Tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

10 oz frozen broccoli and cheese sauce

2/3 cup sour cream

2 Tbsp ranch dressing

1 cup shredded colby jack cheese

5 slices cooked bacon, coarsely chopped

1 tomato, seeded and chopped

2 green onions, chopped

Heat oven to 375.  Spray large cooking sheet with non stick cooking spray.  Unroll pizza crust dough on sheet; press dough into 13x9 rectangle.  Bake 10-13 minutes or until crust is light golden brown.  (It's okay if it is not completely cooked as there will be additional cooking time). Remove from oven and set aside.  Meanwhile, pierce potato with fork.  Microwave 4-5 minutes, turning once, until tender.  Cover; let stand 5 minutes.  When potato is cool enough to handle, peel potato and cut into 1/4 inch cubes.  In small bowl, mix potato, oil, sat and pepper; set aside.  Cook broccoli in microwave as directed on package. Empty pouch into another small bowl to cool slightly; set aside.  In another small bowl, mix sour cream and ranch dressing.  Spread mixture over pizza crust to withing 1/2 inch of crust edges.  Sprinkle 1/2 cup cheese evenly over sour cream mixture.  Sprinkle with bacon.  Spread broccoli mixture and potato mixture evenly over bacon.  Sprinkle tomato, onions, and remaining 1/2 cup cheese evenly over potato mixture.  Bake 15-22 minutes longer or until crust is golden brown and cheese is melted.  Let stand 5 minutes before cutting. 

Serves 4