Perfecto Pesto Pepper Potato Pizza

This unusual pizza makes a great brunch dish. Accompany it with a bowl of fresh fruit.

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Ingredients:

• 1 10-oz. package refrigerated pizza dough
• 1 cup tightly packed fresh basil
• 1/4 cup tightly packed fresh parsley
• 1/4 cup tightly packed fresh cilantro
• 2 garlic cloves
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/4 cup whipped cream cheese
• 3 medium baking potatoes, baked and cooled
• 1 tablespoon butter, melted
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning, crushed
• 6 bacon strips, cooked, drained, and crumbled
• 1 medium yellow sweet pepper, chopped
• 4 green onions, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese

Method

Press pizza dough into a lightly greased 14-inch pizza pan; build up edges slightly. Bake at 400 degrees about 6 minutes or until crust is firm and begins to brown. Meanwhile, for pesto, in food processor combine basil, parsley, cilantro, garlic, oil, and Parmesan cheese. Cover and process until smooth. Transfer to a bowl; stir in sour cream and cream cheese. Set aside. Cut baked potatoes into 1/2-inch cubes. In a medium bowl combine melted butter, garlic powder, and Italian seasoning; stir in potato mixture. Spread pesto over partially baked pizza crust. Top with potato mixture, bacon, sweet pepper, green onions, and cheeses. Bake at 400 degrees for 15 to 20 minutes more or until cheese is lightly browned. Let stand for 5 minutes before serving.

Notes: If you are so inclined, you can substitute the Pesto sauce with purchased Basil Pesto sauce for speed and convenience. Personally, I love making my own.

Number of servings: Serves 8

Submitted By: kathypooh2000
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