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grilled potato and roastede salsa verde pizza

GF_579f92c3be86b avatar
Recipe by
G F
@GF_579f92c3be86b
Anywhere, AL

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.

yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For grilled potato and roastede salsa verde pizza

  • 16 oz
    tomatillos, fresh
  • 4 Tbsp
    crisco olive oil
  • 1 bag
    green giant™ steamers™ frozen backyard grilled potatoes (11 ounce)
  • 1 tsp
    ground cumin
  • 1/2 c
    chopped cilantro
  • 1 can
    pillsbury™ refrigerated classic pizza crust
  • 8 oz
    shredded mozzarella cheese

How To Make grilled potato and roastede salsa verde pizza

  • 1
    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.
  • 2
    Heat oven to 400°F. Brush large cookie sheet with 1 tablespoon of the oil.
  • 3
    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.
  • 4
    In food processor or blender, place tomatillos, cilantro, process until smooth. Season with salt and pepper, if needed.
  • 5
    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.
  • 6
    Bake 22 minutes or until cheese is melted and crust is golden brown. Serve with remaining tomatillo salsa.
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