Preheat oven to 450 degrees. Cut bell peppers into 6 (1/2-inch-thick) rings; remove seeds and chop remaining pepper. Spray a 14-inch pizza pan with nonstick spray; add a single layer of potato puffs. Sprinkle with garlic, seasoned salt, and 1/4 cup cheese. Place remaining puffs in a baking pan. Bake both pans 15 minutes. Remove from oven; press pizza pan puffs within 1/2-inch of edge.
The only thing we like better than a crispy pizza crust is a crispy potato puff crust.
Servings and Ingredients
|1||small red bell pepper|
|1||small green bell pepper|
|1||(32-oz.) pkg. Hy-Vee frozen potato puffs|
|1 tbsp.||dried minced garlic|
|1 tsp.||Hy-Vee seasoned salt|
|1||(8-oz.) pkg. Hy-Vee shredded Colby Jack cheese, (2 cups), divided|
|1 c.||Hy-Vee pizza sauce|
|8 oz.||Hy-Vee sweet-smoked thick-sliced bacon, cooked and drained|
|8 oz.||Hy-Vee center-cut fully cooked ham steak, chopped|
|½ c.||red onion, sliced|
|6||Hy-Vee large eggs|
|Fresh basil, for garnish|
|Cracked black pepper, for garnish|
Things To Grab
- 14-inch pizza pan
- Hy-Vee nonstick cooking spray
- Large rimmed baking pan
- Custard cup
Spread pizza sauce on crust; sprinkle with 1 cup cheese. Top with the bacon, ham, red onion, chopped bell peppers, and remaining 3/4 cup cheese. Add pepper rings and bake 15 minutes.
Reduce oven to 350 degrees. Crack eggs, one at a time, into a custard cup and slowly pour into pepper rings. Bake for 15 minutes or until whites are set and yolks begin to thicken. Garnish with remaining puffs, basil, and black pepper.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 205mg
- Sodium: 1860mg
- Total Carbohydrates: 35g
- Protein: 28g
Hy-Vee Seasons September 2020