One of the best things about this pizza is that it preps and cooks up so quickly. You can have a whole pizza pie in front of you in around a half hour. That’s faster than most take out places in our local area. If we are serving company, I can whip up two of these in no time and everyone gets to fill up on this crunchy crust pizza. The leftovers are always yummy too…even cold! You can have this for breakfast, lunch, or dinner. It’s good at all times of the day. Check out what they are saying about this recipe over at Recipe Lion:
“This Hawaiian Pizza with Hashbrown Crust features a cheesy, crispy hashbrown crust that’s loaded with two types of meat, pineapple chunks, and melted, mozzarella cheese!”
Feel free to swap out meats, the pineapple, and you can even try different types of cheese. You can’t mess this dish up!
Ingredients
1 (4.2 ounce) carton Hungry Jack Cheesy Hashbrown Potatoes
1 tablespoon olive oil
Salt and pepper, to taste
3/4 cup Ragu pizza sauce
1 1/2 cups Sargento shredded mozzarella cheese
3 slices Canadian bacon, chopped
4 slices bacon, cooked, drained, and crumbled
1/2 cup Dole pineapple chunks
Instructions
Preheat oven to 425F.
Prepare Hungry Jack Cheesy Hashbrown Potatoes according to package directions.
Heat olive oil in a medium cast iron skillet. Pour potatoes into skillet and press up the sides to form a crust. Fry for 4-5 minutes, or until just starts to brown. Season with salt and pepper.
Spoon sauce over hashbrowns in an even layer. Top with cheese, Canadian bacon, bacon, and pineapple chunks.
Bake for 22-25 minutes, or until crust is crispy.
Remove from oven and let cool for 5 minutes.
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Quick Tip: Try it BBQ chicken style.
Thanks again to Recipe Lion for this super fun recipe.