Hidden Veggie Potato Pizza 5fix Food

RUSTIC COUNTRY POTATO-SAUSAGE PIZZA #5FIX

Steps:

• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks. After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes. Set aside.
• Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet. Shape them both into a rustic shaped rectangle, about 7 1/2" x 11" each.
• Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each. Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
• Cut each rectangle into 4 pieces and serve.

POTATO PIZZA RECIPE

Steps:

• Make the cashew ricotta according to this recipe and refrigerate until needed. (This step can be done a couple of day sin advance).
• Prepare the pizza dough according this recipe. You can make 1/2 batch and form 4 balls out of the dough needed for this recipe or go for a full batch and freeze some for later use.
• While your dough is proofing slice the leeks and add them to a large bowl of cold water. Allow to sit for a few minute for the dirt to fall to the bottom.
• Preheat a large skillet over medium low heat and using your hands start scooping the leeks out of the water and add them to the skillet. Sprinkle with a pinch of sea salt and stir. Cook until all the water has evaporated then add alight drizzle of olive oil. Continue cooking until the leeks start to caramelize. Taste and adjust seasonings with salt and pepper. Refrigerate until needed.
• Scrub and rinse the potatoes well, dry with a kitchen towel and slice them paper thin using a mandoline slicer. Alternatively you can use a sharp chef's knife and slice them manually as thin as you can. (You might need to up the cooking time by a couple of minutes if the potato slices are thicker).
• Preheat your oven to 475 "F.
• Line a baking sheet with parchment paper.
• Sprinkle some flour on the kitchen counter and place one of the dough balls on top. Sprinkle with more flour and use your palm to flatten it down into a circle. Flip on the other side to make sure nothing sticks and sprinkle more flour if needed. Shape into a 10 inch circle and transfer to the baking sheet on top of the parchment paper.
• Spoon a quarter of the cashew ricotta in the middle and spread it all the way to the sides. (It's up to you if you want to leave any edge at all). Sprinkle with some of the caramelized leeks. ( I like to reserve some of the leeks to also sprinkle over the pizza once it comes out of the oven).
• Finish with a layer of the potato slices over the top, slightly overlapping each other to create perfect coverage of the pizza. Use an olive oil spray if available to give a quick mist over the potatoes (a small pastry brush will work if you don't have a spray).
• Sprinkle the pizza with rosemary, sea salt and red pepper flakes to taste.
• Bake in the preheated one for 12 to 15 minutes until the potatoes are lightly golden and the crust has crisped up to your liking.

ULTIMATE VEGGIE PIZZA

Steps:

• Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
• Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
• Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
• Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

CHEESY POTATO PIEROGIES #5FIX

Steps:

• Cook potatoes according to package directions.
• Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
• Scoop cheesy potato filling evenly onto 8 flour tortillas.
• Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
• Layer the tortilla pockets in a greased 9 x 13 glass pan.
• Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
• Sprinkle remaining 1/2 cup of cheese over the top.
• Bake at 400 degrees for 10 minutes.
• Top with sour cream and enjoy!

HERB, VEGGIE, AND POTATO SKILLET #5FIX

Steps:

• Clean the asparagus and cut into 1-3 inch pieces. Set aside.
• Open can of artichoke hearts and drain. Remove any leaves or pieces that feel hard or tough. Set aside.
• Prepare a bowl of ice water large enough for the asparagus to fit into.
• Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
• In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
• Add potatoes and cook until starting to brown.
• Turn the stove to low to medium heat and add the rest of the oil.
• Remove the asparagus from the water.
• Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
• Sprinkle the salt evenly over the potatoes and vegatables and mix.
• Potato and vegatable mix is ready to serve.

PIZZA CON LE PATATE (POTATO PIZZA)

Steps:

• Preheat oven to 500 F (260 C). Evenly spread the potato slices over the pizza.
• Top with the rosemary leaves.
• Spread the olive oil on the pizza. Add salt and pepper.
• Bake the pizza for approximately 10 - 15 minutes. Lift one side to check for readiness. Pizza is ready when the bottom surface is light brown.

PIZZA PROTEIN POTATOES #5FIX

Steps:

• Sauté the hash browns and zucchini together in a large sauté pan in a little water.
• Once they start to soften and brown sprinkle some cheese on top in the pan.
• Pour the sauce on top.
• Crack the eggs right into the sauce, try to scatter them.
• Then sprinkle with more cheese.
• Put a lid on top, simmer on low to medium for about 8 minutes.
• Scoop into bowl and enjoy!