Loaded Red Potato Stromboli

This recipe is inspired by the Red Skin Potato Pie at one of my favorite pizza places, Mellow Mushroom. Their pizza is so good, mainly because of the crust which I would love to learn the trick to, but also because of the different toppings. Adam and I went a couple months back and I really wanted to try this potato pizza, while I think he was pretty skeptical. It turned out to be amazing and something I would highly recommend to anyone looking for something different. We were looking to make dinner with ingredients that we had on hand, and we happened to have everything to turn this pizza into a stromboli (the oven is broke so we needed something that would fit into a toaster oven to bake). This recipe is obviously not conducive to any kind of diet, but you will not regret eating one bite of it. Feel free to add bacon to this - we would have but didn't have any on hand.

Loaded Red Potato Stromboli
1 lb Pizza Dough
3 Medium Red Potatoes, sliced thin and quartered
1/4 White Onion, sliced
3 Green Onions, chopped
4-5 tbsp Spicy Ranch Dressing (enough to cover the base of the pizza dough)
4-5 tbsp Fat Free Sour Cream
1/4 cup Cheddar Cheese
1/4 cup Mozzarella Cheese
3 tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt

Preheat oven to 400 degrees

In a large skillet, add 1 tbsp olive oil and potatoes. Cook on medium heat until tender, stirring to make sure they don't stick to the pan. In another skillet, add 1 tbsp olive oil and the sliced white onion. Cook on low until soft.

Roll out your pizza dough and place the spicy ranch and sour cream on the bottom as your base. Add green onion, cheese, potato and white onion. Sprinkle 1 tbsp olive oil and salt on top.

Roll up almost like a burrito, tucking the sides in to make sure nothing escapes. Use a sharp knife to make a few slits across the top (also, feel free to bush some olive oil or egg yolks on top to brown the dough). Toss in the oven until heated through, about 25 minutes.