My recent plea for ranch dressing has been answered, in abundance. In the past few days, the postman has brought me not one, but two parcels containing those precious Hidden Valley envelopes. Ellen and Carrie, I thank you and my family thanks you.

Looking back at my earlier entry, I realized that I never posted the recipe for the highly-touted Idaho Pizza, though I intended to at the time. (And Monica, I would be more than happy to take another packet or two of dressing mix off your hands, if you’ve got it to spare — I honestly do read comments; I’m just terrible at answering them!) Here goes, then:

Ingredients for two 12-inch pizzas or one big ‘un:
5-6 medium-sized potatoes
1 packet ranch dressing mix
2 cups sour cream (in Sweden, use creme fraiche)
~½ pound bacon (I use one packet of bacontärningar)
1 yellow onion, diced
2 cups shredded cheese (I use hushållsost, but any easy-melting cheese would be okay)
Pizza crust of your choice (I always use Lexile’s recipe, for those of you who have it.)

Peel the potatoes and boil them until they’re cooked through but still firm. Cool and shred. Stir dressing mix into sour cream and refrigerate until you need it.

Fry the bacon and diced onion together. If you’re using sliced bacon, cut it into small-ish pieces before cooking or crumble it once it’s cooked.

Spread a thick layer of ranch dressing on the uncooked pizza dough. Cover with the shredded potatoes. Salt and pepper lightly then top with bacon/onion mixture and cheese. Bake in a 450°F (250°C) oven for 8-12 minutes, until crust is golden brown and cheese is melted. (Adjust baking temps and times, of course, to suit your crust.)

Finally, don’t forget to let me know what you think!