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 ...
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