POTATO PIZZA
This is not your usual pizza - no tomato sauce, no meats, but a yummy potato-cheesey topping instead. Delicioso!
Provided by evelynathens
Categories Yeast Breads
Time 1h35m
Yield 6-8 slices
Number Of Ingredients 13
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 PIZZA
Provided by Susan Herrmann Loomis
Categories Milk/Cream Dairy Herb Potato Bake Super Bowl Vegetarian Kid-Friendly Dinner Lunch Winter Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 1. Make the dough and let it rise until double in bulk, about 1 hour. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.
- 2. Preheat the oven to 425°F.
- 3. Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.
- 4. Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.
POTATO PIZZA
Provided by Robert Irvine : Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Place the potato slices in a saucepan and cover with water. Bring to a boil; then lower the heat to a simmer and cook until tender. Drain well and pat dry with paper towels. (Potatoes MUST be dry otherwise they will wet the pizza shell.)
- Place the pizza shell onto the greased baking sheet and cover lightly with tomato sauce. Arrange the potatoes uniformly around the pizza and sprinkle with sauteed onions, chopped basil, rosemary, cheese, crushed red pepper and kalamata olives. Bake at 450 degrees F for 15 minutes or until lightly browned. Cut into 8 wedges and serve.
NEW POTATO & ROSEMARY PIZZA
Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 714 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
LOADED BAKED POTATO PIZZA
Spuds aren't just for sides...turn them into a packed-with-flavor pizza. Using a convenient prebaked crust, it's on the table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place pizza crust on ungreased cookie sheet. Spread potato topper over crust to within 1/2 inch of edge.
- In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper. Sprinkle evenly with bacon, tomato, cheese and chives.
- Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted. If desired, drizzle additional potato topper over pizza. Cut into wedges.
Nutrition Facts : Calories 410, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 3 g, TransFat 0 g
PLEASING POTATO PIZZA
I first heard of this distinctive pizza after a friend tried it at a restaurant. It inspired me to come up with my own recipe. The way the slices disappear, there's no doubt about this pizza's potatoey goodness. -Barbara Zimmer, Wanless, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add onion and pepper; cook and stir until bacon is crisp. Drain well., Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Meanwhile, unroll and press pizza crust onto an ungreased 14-in. pizza pan; prick several times with a fork. Bake until lightly browned, about 15 minutes. Increase oven setting to 375°., Drain potatoes; return to pan. Mash potatoes, gradually adding milk and salt. Spread over crust. Top with bacon mixture and cheeses. , Bake until cheese is melted, 15-20 minutes. If desired, sprinkle with chives and serve with sour cream.
Nutrition Facts : Calories 456 calories, Fat 22g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 1012mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
POTATO PIZZA
Looking for a change-of-pace pizza? Try this one from Peggy Key of Grant, Alabama. She tops a tender sliced potato "crust" with a saucy ground beef mixture and grated cheese. "I've won two honors with this recipe," says Peggy.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the potato slices in a small microwave-safe dish; add water. Cover and microwave on high for 10 minutes or until tender; drain. Layer potato slices evenly on a 7-1/2-in. pizza pan coated with cooking spray; set aside., In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup and milk. Pour over potatoes. Top with pizza sauce and cheeses. , Bake at 400° for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 432 calories, Fat 17g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 844mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
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
POTATO PIZZA
I found this recipe in the Feb/Mar 1999 issue of Taste of Home magazine. When I told my family that we were having "potato pizza" for dinner, they looked at me like I'd lost my mind. But now, they request it often! I have modified the original recipe slightly. I added garlic to the mashed potatoes and I don't pre-bake the crust at all. Every time I serve this I get rave reviews. Leftovers are just as tasty reheated the next day.
Provided by Tinkerbell
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan or dutch oven, boil potatoes until very tender.
- Meanwhile, unroll pizza crust onto ungreased pizza pan or cookie sheet.
- Flatten dough and build up edges slightly.
- Prick dough with tines of a fork.
- Pre-bake at 350 degrees for 15 minutes.
- Drain potatoes and transfer to mixing bowl.
- Mash with milk, garlic powder and salt until smooth.
- Spread over crust.
- In a skillet, partially cook the diced bacon.
- Add onion and red pepper; cook until tender and bacon is crisp.
- Drain well.
- Sprinkle bacon and vegetables over potatoes.
- Top with cheeses.
- Bake at 375 degrees for 20 minutes.
- Serve with sour cream if desired.
BAKED POTATO PIZZA
Perfect for Super Bowl parties or any other gathering, this pizza is loaded with bacon, green onions, cheese, and sour cream. It tastes just like a baked potato!
Provided by Brent BeSaw
Categories Appetizers and Snacks Meat and Poultry
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
- Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.
- Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.
- Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
- Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.
- Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 32.5 g, Cholesterol 42.7 mg, Fat 28.2 g, Fiber 2.5 g, Protein 14.4 g, SaturatedFat 9.5 g, Sodium 626.5 mg, Sugar 2.7 g
POTATO PIZZAS
Recipe adapted from and courtesy of Table on Ten.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h35m
Yield Makes 2
Number Of Ingredients 11
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.
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