Potato Crust Vegetable Pizza Recipes

POTATO-CRUST PIZZA

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.

VEGGIE PIZZA WITH HERBED TOMATO CRUST

Steps:

• In a large bowl, combine the first 7 ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edge slightly. , Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edge is lightly browned. If desired, sprinkle with pepper flakes.

VEGETABLE PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
• Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
• Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
• Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

ROASTED VEGETABLE PIZZA

Steps:

• Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
• Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
• On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
• Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
• Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.

CRISPY POTATO CRUST

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.

HEART-SHAPED SCALLOPED POTATO-CRUST PIZZA RECIPE BY TASTY

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!

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees.
• Bake pizza crust on a 9x12 cookie sheet (one with sides) for 10 minutes. Let cool.
• Cream together cream cheese, miracle whip, and dressing mix; spread on cooled crust.
• Add veggies on top, then top with shredded cheese.
• Cover with plastic wrap and press down to ensure everything gets a good hold into the cream chees mixture.
• Cool in frig for at least an hour.
• Enjoy!