3 large potatoes, peeled and cubed
1 tube (10 oz) refrigerated pizza crust
¼ cup milk
½ tsp salt
1 lb sliced bacon, diced
1 large onion, chopped
½ cup chopped sweet red pepper
1½ cups shredded Cheddar cheese
1½ cups shredded mozzarella cheese
Sour cream, optional
Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until very tender.
Meanwhile, unroll the pizza crust onto an ungreased 14-inch pizza pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
Drain potatoes and transfer to a mixing bowl. Mash with milk and salt until smooth. Spread over crust.
In a skillet, partially cook the bacon. Add onion and red pepper; cook until bacon is crisp and vegetables are tender. Drain well; sprinkle over potatoes. Top with cheeses.
Bake at 375° for 20 minutes or until cheese is melted.
Serve with sour cream if desired.