(Taste Of Home Magazine Grand Prize Winner)

3 large potatoes, peeled and cubed
1 tube (10 oz.) refrigerated pizza crust
1/4 c. milk
1/2 t. salt
1 lb. sliced bacon, diced
1 large onion, chopped
1/2 c. sweet red pepper, chopped
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 1/2 c. (6 oz.) shredded Mozzarella cheese
sour cream (optional)

Place potatoes in a saucepan and cover with water. Bring to a boil and cook for 20 minutes or til tender. Meanwhile, unroll the pizza crust onto an ungreased (14 inch) pizza pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake 350° for 15 minutes or til lightly browned. Cool on a wire rack. Drain potatoes and transfer to a mixing bowl. Mash with milk and salt til smooth. Spread over crust. In a skillet, partially cook the bacon. Add onion and red pepper; cook til bacon is crisp and vegetables are tender. Drain well; sprinkle over potatoes. Top with cheeses. Bake 375° for 20 minutes or til cheese is melted. Serve with sour cream if desired.
(yield: 8 slices)

Potato Pizza recipe is published in our March, 1999 Menu Minder.