Grilled Potato And Roasted Salsa Verde Pizza Recipe

Ingredients

1

lb tomatillos, husks removed, rinsed, coarsely chopped

4

tablespoons Crisco® Pure Olive Oil

1

bag (11 oz) frozen backyard grilled potatoes

1

teaspoon Watkins™ Ground Cumin

1/2

cup chopped fresh cilantro

1

                        can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

2

cups shredded mozzarella cheese (8 oz)

Preparation

Set oven control to broil. Spray 15x10x1-inch pan with Crisco® Original No-Stick Cooking Spray. 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, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; process until smooth.

Unroll dough on cookie sheet; press to form 12x8-inch rectangle. Spread 1/2 cup tomatillo salsa over rectangle; sprinkle with cheese. Top with potato mixture; drizzle with remaining 1 tablespoon oil.

Bake 12 to 22 minutes or until cheese is melted and crust is golden brown. Serve with remaining tomatillo salsa.