POTATO-CRUST PIZZA
We grow potatoes and found this recipe is a great way to use up leftover mashed potatoes. This dish is a favorite among our family and friends.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine potatoes, egg, Parmesan cheese, butter and salt. Press onto bottom and up the sides of a greased 10-in. pie plate. Spread pizza sauce over potato mixture to within 1/2 in. of edges. Top with pepperoni and mushrooms. Sprinkle with mozzarella cheese. Bake at 400° for 25-30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 293 calories, Fat 18g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 1518mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
GRATED POTATO CRUST PIZZA
Made using just 2 ingredients, this potato crust pizza is super easy to make. Add your favourite pizza toppings and enjoy as a delicious lunch or dinner. There is no flour, oil or yeast used in this recipe. This makes it a gluten-free, quick and easy bake.
Provided by The Gardening Foodie
Time 39m
Number Of Ingredients 4
Steps:
- Peel and grate the potatoes.
- Place the grated potatoes into a muslin cloth or kitchen towel and squeeze out as much water as you can. SEE NOTE 1
- Remove the potatoes from the kitchen towel or muslin cloth and transfer to a bowl.
- Add in one egg and any spices or herbs of your choice. Mix until well combined.
- Place the grated potato mixture onto a lined baking sheet and press out to form a circle. It should be between 9 inches ( 25cm ) and 12 inches ( 30cin diameter.
- Bake without topping in a preheated oven of 350°F / 180°C for between 20 and 25 minutes until the crust is crispy and browned at the top and around the edges.
- Remove the baked crust from the oven and top with a pizza sauce and toppings of your choice. Place the topped pizza back into the oven and bake for a further 10 minutes until the cheese has melted and the toppings baked to your preference.
- Spread the pizza with your favourite sauce or go ahead and try out this easy and delicious sauce recipe:
- In a pot combine a can of tomatoes or 3 peeled and chopped tomatoes, mixed herbs and salt to taste.
- Let this mixture simmer on the stove for about 10 to 15 minutes until reduced and thickened. Spread over pressed pizza dough.
HEART-SHAPED SCALLOPED POTATO-CRUST PIZZA RECIPE BY TASTY
Here's what you need: red potatoes, sea salt, garlic powder, black pepper, tomato sauce, shredded mozzarella cheese, mozzarella cheese, fresh basil, tomato sauce, shredded mozzarella cheese, shredded cheddar cheese, mozzarella cheese, red onion, barbecue chicken breast, fresh parsley, bacon, tomato sauce, shredded mozzarella cheese, pepperoni, Italian sausage, mushroom, white onion, green pepper, spinach artichoke dip
Provided by Frank Tiu
Categories Lunch
Yield 8 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400˚F (200˚C).
- Thinly slice the potatoes using a mandoline and a hand guard.
- Fill the bowl of sliced potatoes with water to rinse off excess starch.
- Drain the potatoes through colander and transfer back into the bowl.
- Add the salt, garlic powder, and black pepper, and mix thoroughly until fully coated.
- Assemble the potato slices in heart shape onto a parchment paper-lined baking sheet.
- Place a sheet of parchment paper on top of the potatoes, and add a pan with heavy ovenproof weight, such as a cast-iron pan.
- Bake for 50 minutes.
- Remove the parchment paper, baking sheet, and weight on top of the potatoes.
- For the Classic toppings, add tomato sauce, mozzarella, fresh mozzarella, and basil in the upper left corner of the potato heart.
- For Barbeque Chicken toppings, add tomato sauce, mozzarella, cheddar, red onion, BBQ chicken, parsley, and bacon in the lower left corner of the potato heart.
- For Supreme Combo toppings, add tomato sauce, mozzarella, pepperoni, Italian sausage, mushroom, white onion, and green pepper in the lower right corner of the potato heart.
- For Spinach Artichoke toppings, add the spinach artichoke dip in the upper right corner of the potato heart.
- Bake for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 27 grams, Fat 17 grams, Fiber 2 grams, Protein 21 grams, Sugar 5 grams
POTATO CRUST BREAKFAST PIZZA RECIPE BY TASTY
Here's what you need: frozen hash brown, large eggs, garlic powder, onion powder, kosher salt, dried oregano, olive oil, shredded monterey jack cheese, breakfast sausage, large eggs, kosher salt, freshly ground black pepper, scallions, hot sauce
Provided by Betsy Carter
Categories Breakfast
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 500ºF (260ºC).
- Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
- Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
- Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
- Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it's an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
- Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
- Reduce the oven temperature to 325ºF (160ºC).
- Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
- Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
- Top with the scallions and hot sauce, if using, then slice into wedges.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 43 grams, Fat 45 grams, Fiber 4 grams, Protein 19 grams, Sugar 1 gram
CRISPY POTATO CRUST
Provided by Food Network Kitchen
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
- In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
- Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
- Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.
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