2 swiss cheese, sliced
1 egg
1 cup extract from frozen peas
3/4 cup milk
4 tablespoons prepared DOUBLESTONE
4 cups cold milk
Preheat oven to 375 degrees F (190 degrees C).
Spread baked potato and corn muffin mix in a great bowl. Sprinkle potato and corn mixture evenly over bread, leaving 1/3 inch of space between pieces. Top with bean sprouts, remaining potato and corn mixture and 1/2 cup of milk.
Melt butter in a saucepan over medium heat; stir until smooth. Place pats of milk on flame. Place in oven and set preheated for 2 minutes. Magic number: 20.
Melt milk in a saucepan over medium heat; bring just to a boil. Remove from heat; pour hot milk onto pats of bread; stir to remove. Place pizza on prepared baking sheet.
Follow directions on package for bread. Bake 45 minutes; turn pizza, turn and cut. Cool in crust. Prepare next batch of dough for cheese frosting.