Loaded Baked Potato Pizza

This recipe won the "main dish dinner" category for the Pillsbury Bake-off. We tried it the other night and really liked it. It does taste like a loaded baked potato. Loaded Baked Potato Pizza -- Serves: 6 servings Ingredients: 1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust 1 medium white potato 1 tablespoon CRISCO(r) Pure Olive Oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 box (10 oz) Green Giant(r) frozen broccoli and cheese sauce 2/3 cup sour cream 1 tablespoon ranch dressing 1 cup shredded Colby-Monterey Jack cheese blend (4 oz) 5 slices cooked bacon, coarsely chopped 1 small tomato, seeded, chopped (1/2 cup) 2 medium green onions, chopped (2 tablespoons) Directions: Directions Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside. Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 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 (1 cup). In small bowl, mix potato, oil, salt and pepper; set aside. Cook broccoli in microwave as directed on box. Empty from 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 within 1/2-inch of edges of crust. Sprinkle 1/2 cup of the 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 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.