6 each Par-baked pizza crust (12" crust or recipe can be produced for individual pizzas. Yield will vary)
3 pounds Fully cooked fajita meat
1½ pounds Mixed bell peppers (Sliced)
1½ pounds Onion (Sliced)
Instructions
Combine the water, salt, and margarine or butter. Heat to a boil, and then remove from heat.
Add cold milk and gently stir in potatoes using a wire whisk. Do not whip. For large quantities, a mixer can be used at the lowest setting until water is just absorbed. For a drier mashed potato, add more potato flakes or decrease the amount of boiling water. Hold for assembly.
Spread 8 ounces of potato onto par-baked crust. Top wiht 8 ounces of fajita meat, followed by 4 ounces each of sliced onions and the mixed bell peppers.
Bake according to crust directions or until onions are caramelized. Check internal temperature to ensure the pizza has reached 165°F.
Recipe by Idahoan® Foods - Foodservice at http://idahoanfoodservice.dev.foerstel.com/?p=10823