Potato Cheese Pizza Recipes

POTATO PIZZA

Steps:

• Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions.
• Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.
• Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.

POTATO CHEESE PIZZA

Steps:

• Place crust on an ungreased baking sheet; top with four slices Monterey Jack cheese. Bake at 400° for 6-8 minutes or until cheese is melted., Meanwhile, place potato slices in a small microwave-safe dish; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute onion in butter until tender. Add the potato, salt and pepper; saute 5-6 minutes longer or until potatoes are lightly browned., Combine the ricotta cheese, mustard and garlic; spread over pizza. Layer with potato mixture, Muenster cheese, cheddar cheese and remaining Monterey Jack cheese. Bake 8-10 minutes longer or until cheese is melted.

POTATO PIZZA

Steps:

• Preheat the oven to 425F.
• Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife.
• Drain them, mash a quarter of them into a bowl (reserve 1 cup of the potato water), cut the remainder into small cubes, and reserve.
• To make the dough, dissolve the yeast in the reserved potato water.
• Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes.
• Stir in the flour a little at a time, adding just enough to make a dough that does not stick to the sides of the bowl.
• Place the dough on a lightly floured surface and knead for 4 to 5 minutes until it reaches a smooth consistency.
• (This can also be achieved in an electric mixer with the dough hook.) Place the dough in a lightly oiled bowl.
• Cover the bowl with a wet towel or plastic wrap and let it rest in a warm place until the dough doubles in size, about 45 minutes.
• Roll the dough out into a large circle 1/8 inch thick and about 15 inches in diameter.
• Place the dough on a pizza stone or baking sheet, sprinkle with the mozzarella, Asiago and fontina, and top with the cubed potatoes.
• Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, oregano, basil, and Parmesan.
• Cover again with plastic wrap and allow to rise in a warm place for 25 minutes.
• Remove the plastic wrap, place in the oven, and bake for 35 minutes or until the crust is golden brown and crispy.
• Enjoy!

POTATO-LEEK PIZZA

Steps:

• Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
• In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
• Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
• Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.

THREE CHEESE ROSEMARY POTATO PIZZA

Steps:

• Prepare Pizza Dough according to package directions (Spread pizza dough onto cookie sheet in shape desired and bake in preheated 400 degree oven for 7-8 minutes or until slightly brown).
• In frying pan, heat 2 Tablespoons Olive Oil over medium heat and then add 1 package of Simply Potatoes Diced Potatoes with Onion, ½ tsp garlic salt, and ½ Tablespoon chopped rosemary. Cover pan with lid and cook for 8 minutes, stirring every 2 to 3 minutes.
• Add sliced red bell pepper to mix. Cook an additional 6 minutes in covered pan. Remove pan from heat.
• Spread prepared pizza crust with 1 cup Alfredo Sauce.
• Sprinkle 1 cup mozzarella cheese on top of Alfredo Sauce.
• Top sauce and cheese with prepared potato mixture.
• Top potato mixture with cheddar cheese, goat cheese, sliced green onions and remaining 1 Tablespoon chopped rosemary, in that order. Sprinkle with a few dashes of salt and pepper.
• Bake at 400 degrees for 12 to 15 minutes until crust edges are golden and cheese is fully melted.
• Serve warm with heated Alfredo sauce as dip.

POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY

Steps:

• Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
• Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.

NEW POTATO & ROSEMARY PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
• Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.

30-MINUTE MASHED POTATO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pizza crust onto a baking sheet.
• Bake in the preheated oven for 5 minutes.
• While crust is prebaking, combine milk and mashed potatoes in a microwave-safe bowl. Cook in the microwave for 3 minutes. Add butter, bacon, and 2 cloves of garlic; stir until creamy.
• Remove crust from oven and leave oven on. Combine olive oil and remaining garlic in a small bowl and brush on top. Spread 1/2 cup mozzarella cheese over crust and spoon dollops of mashed potato mixture on top. Spread remaining mozzarella cheese and Cheddar cheese over the pizza.
• Bake in the hot oven until melted, about 20 minutes.

BAKED POTATO PIZZA

Steps:

• Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

BRIE & POTATO PIZZA

Steps:

• Cook them in a pan of boiling salted water until tender, 5-7 minutes. Take care not to overcook them or they will start to break up. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and cut the cheese into thin slices.
• Unroll the pizza dough and its baking parchment on to a baking sheet and scatter over the potato and cheese slices.
• Dot the olives all over the pizza, then sprinkle with the rosemary. Drizzle generously with olive oil, grind sea salt and black pepper over the whole thing and bake for 15 minutes. Serve hot, with a tomato and onion or peppery rocket salad.

POTATO PIZZAS

Steps:

• Slice potatoes very thin with a mandoline, and place in a bowl. Pour lemon juice over potatoes, and add a pinch of coarse salt. Let sit at least 1 hour 30 minutes.
• Heat a large skillet over medium heat, and add 1 tablespoon oil. Add onions, and stir to coat. Reduce heat to low, and cook 10 minutes. Season onions with coarse salt, and cook, stirring frequently, until rich brown in color, 45 minutes to 1 hour (add a little water to skillet if onions begin to stick). Remove from heat, and let cool.
• Heat remaining oil and the rosemary in a small saucepan over low heat 15 minutes (do not let boil). Let cool, then pour through a fine sieve into a bowl.
• Meanwhile, place a pizza stone on middle rack of oven, and preheat oven to 500 degrees, at least 30 minutes. Divide dough into 2 pieces, and form each into a ball. Loosely cover with a kitchen towel or plastic wrap, and let stand 15 minutes. Roll each ball of dough into a 12-inch round or an oval about 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin (or stretch it with your hands). Lightly dust a wooden pizza peel with cornmeal, and place 1 round of dough on peel. Generously brush dough with rosemary oil. Place half the onions on dough, leaving a 1/2-inch border. Drain potatoes, discarding lemon juice, and cover onions with half the potatoes. Crumble half the goat cheese over potatoes.
• Slide pizza from peel to pizza stone, and bake until crust is golden brown and potatoes are cooked, 10 to 12 minutes. Transfer pizza to a cutting board, and sprinkle with sea salt. Repeat with second pizza.