Spicypotatopizza Recipes

SPICY PEROGY PIZZA

Spicy Perogy Pizza image

This recipe will make one 14-inch-ish thin crust pizza. If you like a thicker crust, increase the potatoes a bit, so you have a more generous layer to balance with the extra crust.

Provided by Jennifer

Time 40m

Number Of Ingredients 14

Ingredients

1 lb Pizza dough (store bought or homemade)
3 medium russet (baking) potatoes (scrubbed but not peeled)
1 jalapeno pepper (seeded and diced (about 1/4 cup diced))
Drizzle of vegetable or canola oil
Salt and freshly ground pepper
1/2 cup sour cream ((plus more for garnish))
1/4 cup Creamy Caesar Salad Dressing
2 Tbsp parmesan cheese (grated)
2 Tbsp green onion (finely diced)
1/8 tsp crushed red pepper flakes
1 cup cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)
1/2 cup bacon (cooked, diced (about 5 slices))
1/2 cup fresh green onion (diced for garnish)

Steps:

(Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
Preheat oven to 425° and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeno in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they won't cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
Increase oven temperature to 500° F.
Prepare the cactus sauce by stirring together the sour cream, Caesar salad dressing, Parmesan, green onion and red pepper flakes. Set aside.
Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add cactus sauce and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapeno) into a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
Bake in 500° oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.

Nutrition Facts : Calories 340 kcal, Carbohydrate 43 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 613 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SPICY POTATO PIZZA

Spicy Potato Pizza image

Make and share this Spicy Potato Pizza recipe from Food.com.

Provided by Latchy

Categories Potato

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 large potato, cooked and mashed
15 g butter
1 tablespoon grated tasty cheese (Mature Cheddar)
1 small tomatoes, sliced
3 sliced hot salami
4 button mushrooms, sliced
1/4 green pepper, chopped
60 g grated mozzarella cheese

Steps:

Place potato, butter and tasty cheese (mature cheddar) in a bowl and mix to combine.
Place the potato mixture in a greased nonstick frying pan and spread to cover the base.
Arrange the salami, tomato mushrooms and green pepper over potato.
Sprinkle with mozzarella cheese and cook over medium heat until potato is crisp and golden.
Place under a preheated grill and cook for 10 minutes or until cheese melts and is golden.

Nutrition Facts : Calories 659.3, Fat 30.9, SaturatedFat 18.7, Cholesterol 94.3, Sodium 579.7, Carbohydrate 72.2, Fiber 10.1, Sugar 7.3, Protein 26.7

SPICY PEPITAS

Spicy Pepitas image

Provided by Food Network

Categories appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups Pepitas (raw hulled green pumpkin seeds)
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground Ancho chiles or chili powder
2 teaspoons lime juice teaspoon salt

Steps:

Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve.

POTATO PIZZA

Potato Pizza image

Provided by Robert Irvine : Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Cooking spray
2 cups sliced small red potatoes (about 3/4 pound)
1 (12-inch) frozen pizza shell
1/4 cup tomato sauce
1/2 cup diced onions, sauteed
1/2 teaspoon chopped fresh basil leaves
1/2 teaspoon chopped fresh rosemary leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped pitted kalamata olives, optional

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.

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