Yield: 8 12-inch pizzas.
1 carton Classic Casserole® Scalloped Potatoes
2 pouches sauce mix
3 1⁄2 qt. boiling water
2 lb. thinly sliced onions
8 12” par-baked thin pizza crusts
2 cups sun-dried tomatoes in oil, julienne cut, well-drained
2 cups pickled jalapeno pepper slices, well-drained
1 1⁄2 qt. shredded smoked cheese (Gouda, Mozzarella, etc.)
2 qt. arugula leaves, coarsely chopped
Pour boiling water over sauce mix in half hotel pan. Stir well. Add dry potatoes; stir to mix. Bake in 400° F oven (350° F convection oven) for 35 minutes. Set aside. Grill onions on oiled griddle or in castiron pan over medium heat until golden brown. Set aside.
To assemble each pizza: Spread 21/4 cups scalloped potatoes evenly over crust. Layer with 1/3 cup caramelized onions, 1/4 cup sun-dried tomatoes, 1/4 cup jalapeno slices, and 3/4 cup cheese on top.
Bake each pizza in 450°F oven (400° F convection) on pizza pan or directly on oven rack about 10 minutes (7-9 minutes convection) until crust is browned and cheese is melted. Sprinkle each hot pizza with 1 cup arugula leaves. Cut into quarters to serve.
BASIC AMERICAN FOODS