1. Line each of three 10-inch pizza pans with 12 ounces pizza dough.

2. Bake at 425º F for 10 to 12 minutes or until lightly browned.

3. Saute´ onions in oil until tender. Add potatoes and seasonings; mix well.

4. Distribute 1/3 of potato mixture over each crust.

5. Crumble 2 ounces blue cheese over top of each pizza.

6. Sprinkle 4 ounces mozzarella cheese over all.

7. Bake at 425º F for 6 to 8 minutes or until cheese melts and pizza is lightly browned.

8. Cut each pizza into 8 pieces.

2 lb. 4 oz.
Pizza dough

12 oz. (3 cups) Onions, chopped

2 Tbsp. Olive oil

1 lb. 8 oz. (1 1/2 qt.) IQF shredded hashbrown potatoes, thawed

1/3 cup Parsley, chopped

1/3 cup Fresh basil, sliced

1 1/2 tsp. Salt

3 Tbsp. Garlic, minced

3/4 tsp. Ground pepper

6 oz. (3/4 cup) Blue cheese, crumbled

12 oz. (3 cups) Mozzarella cheese, shredded