POTATO & PESTO PIZZA
A shop-bought ciabatta bread mix makes the perfect cheat's pizza dough for this speedy supper for two
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil, drop in the potatoes and simmer for 15 mins or until tender. Drain and leave to cool a little, then slice.
- Meanwhile, heat oven to 220C/200C fan/ gas 7. Prepare the bread mix following pack instructions. Roll out into a rough circle, about 28cm diameter, then transfer to an oiled baking tray. Set aside for 15 mins.
- Spread the pesto over the pizza base. Scatter over half the mozzarella. Top with the potatoes and remaining cheese. Drizzle the oil over the potatoes and bake for 15-18 mins or until the crust is golden and the cheese bubbling. Scatter over the rocket and a good grinding of black pepper before serving.
Nutrition Facts : Calories 522 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium
POTATO PESTO PIZZA
Make and share this Potato Pesto Pizza recipe from Food.com.
Provided by FranBow
Categories Breads
Time 45m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan add cold water to cover potaoes and cook til tender. Drain and mash.
- Add rest of ingredients. Do not over-mix. Press into 10 inch spring-form pan that has been sprayed with oil.
- Bake 15 min at 425 until golden at edges.
- Make sauce: Add all ingredients to food processor and process til smooth.
- Spread with pesto. Sprinkle with remaining ingredients.
- Return to oven for additional 10 minute.
Nutrition Facts : Calories 267.6, Fat 12.6, SaturatedFat 3, Cholesterol 11.2, Sodium 145, Carbohydrate 31.7, Fiber 2.5, Sugar 1.5, Protein 7.4
POTATO PIZZA
Potato pizza like the ones served at one of my favorite restaurants a few years ago. Mashed potatoes and cheese are flecked with green onion and bacon bits, then spread over a pre-made crust to make 2 delightful pizzas.
Provided by LAURATEATE
Categories Main Dish Recipes Pizza Recipes
Time 30m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 19.6 g, Cholesterol 28.8 mg, Fat 10.6 g, Fiber 1.3 g, Protein 11 g, SaturatedFat 5.7 g, Sodium 507.9 mg, Sugar 2 g
PESTO PIZZA RECIPE BY TASTY
Here's what you need: all purpose flour, instant yeast, salt, hot water, olive oil, parmesan cheese, pine nuts, lemon juice, olive oil, garlic, fresh basil leaves, mozzarella cheese, shredded chicken breast, red onion, cherry tomatoes, fresh basil leaves
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
- Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
- Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
- In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
- Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
- On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
- Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
- Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
- Enjoy!
Nutrition Facts : Calories 1733 calories, Carbohydrate 175 grams, Fat 88 grams, Fiber 8 grams, Protein 59 grams, Sugar 5 grams
POTATO CHIP PIZZA
The first time I saw potatoes offered as a pizza topping, I thought that was one of the dumbest things I had ever seen. But then I tried it and realized that if done properly, they can be a fantastic pizza topping. The only problem is they're extremely hard to do properly since they need to cook through by the time our crust is done, which, long story short, led me to try potato chips, which worked out astonishingly well.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Pizza
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
- Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
- For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
- Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 37.1 g, Cholesterol 33.8 mg, Fat 32.4 g, Fiber 2.4 g, Protein 17.3 g, SaturatedFat 10.8 g, Sodium 791.5 mg, Sugar 3 g
More about "potato pesto pizza recipes"
HOMEMADE PESTO POTATO PIZZA - LETTY'S KITCHEN
From lettyskitchen.com
5/5 (1)Total Time 55 minsCategory Appetizer, Main CourseCalories 180 per serving
- Over low flame, heat the olive oil in a large skillet. Add the sliced potatoes and the garlic and season with salt. Cook and stir for about a minute, then add 3 tablespoons of water and cover the skillet. Cook, just until the potatoes are tender. Take off the cover and let any remaining water cook away. Set aside.
- Transfer the pizza crust to a pizza peel or an upside-down pizza pan that you have sprinkled lightly with cornmeal. The cornmeal acts as ball bearings so the pizza can slide onto the stone. (see notes if you don’t have a stone or peel or if you have one and not the other)
SWEET POTATO, PESTO AND PEPPERONI PIZZA | TESCO REAL …
From realfood.tesco.com
SPIRALIZED POTATO CRUST PIZZA WITH KALE PESTO [VEGAN, …
From onegreenplanet.org
POTATO PESTO PIZZA | PESTO RECIPE | POTATO RECIPE
From potatogoodness.com
ARUGULA, POTATO AND PESTO PIZZA RECIPE | EAT SMARTER USA
From eatsmarter.com
SWEET POTATO PESTO PIZZA | FOOD MATTERS®
From foodmatters.com
TOMATO PESTO PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
PESTO POTATO AND BURRATA PIZZA. - HALF BAKED HARVEST
From halfbakedharvest.com
LINGUIçA POTATO PESTO PIZZA – EVERYDAY PORTUGUESE
From everydayportuguese.com
POTATO AND PESTO PIZZA - LIDL RECIPES
From recipes.lidl.co.uk
POTATO PIZZA - PREPPY KITCHEN
From preppykitchen.com
PESTO POTATO PIZZA - VEGAN YACK ATTACK
From veganyackattack.com
PESTO SPINACH POTATO PIZZA | PIZZA OVEN
From blog.pizzaovens.com
POTATO PESTO PIZZA WITH VEGAN BASIL SPINACH PESTO
From veganricha.com
CRISPY POTATO PESTO PIZZA RECIPE – GARLIC HEAD
From garlic-head.com
POTATO PESTO PIZZA RECIPE - RECIPEYUM
From recipeyum.com.au
HOMEMADE POTATO PIZZA - TWO WAYS RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PILLSBURY® POTATO PESTO PIZZA RECIPE | MYRECIPES
From myrecipes.com
31 BEST PESTO PIZZA RECIPES - BELLA BACINOS
From bacinos.com
VEGAN POTATO PESTO PIZZA | WELL AND FULL
From wellandfull.com
PESTO PIZZA WITH SWEET POTATO CRUST RECIPE | RECIPES.NET
From recipes.net
BEST PESTO PIZZA BAKED POTATOES RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
POTATO PESTO PIZZA - A BLOG FOR HEALTH, FOOD AND LIFESTYLE
From healthyfoodforliving.com
POTATO PIZZA WITH KALE PESTO – FLOATING KITCHEN
From floatingkitchen.net
PESTO SMASHED POTATO PIZZAS - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
PESTO POTATO PIZZA - BEST PESTO PIZZA RECIPE | RECIPE | PESTO …
From pinterest.ca
POTATO PESTO PIZZA - MEDITERRANEAN RECIPES
From fooddiez.com
PESTO POTATO BACON PIZZA - SHUTTERBEAN
From shutterbean.com
CREAMY PESTO POTATO PIZZA - A BEAUTIFUL MESS
From abeautifulmess.com
POTATO PESTO PIZZA WITH BRUSSELS SPROUTS AND YELLOW SQUASH
From kitchenconfidante.com
PESTO POTATO PIZZA | CANADIAN LIVING
From canadianliving.com
POTATO PESTO PIZZA RECIPE & KITCHENAID FOOD PROCESSOR REVIEW
From pinterest.ca
POTATO PIZZA WITH PESTO RECIPE – KUMA KNIVES
From kumaknives.com
POTATO PIZZA RECIPE (PIZZA CON PATATE) | KITCHN
From thekitchn.com
POTATO PESTO PIZZA | CANADIAN LIVING
From canadianliving.com
PESTO PASTA WITH POTATOES RECIPE • ELECTRIC BLUE FOOD
From electricbluefood.com
PESTO POTATO BURRATA PIZZA WITH SPICY ARUGULA. - HALF BAKED HARVEST
From halfbakedharvest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love