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.
SKILLET PIZZA POTATOES
Prepared sauce, frozen vegetables, and preshredded cheese save time in this Italian-inspired main dish, with potatoes standing in for traditional pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- In Dutch oven or 12-inch nonstick skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink. Stir in pepperoni; cook 2 minutes. Drain.
- Stir in pizza sauce and water. Add potatoes; stir to mix. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until potatoes are tender.
- Sprinkle cheese over top. Remove from heat; cover and let stand 5 minutes or until cheese is melted.
Nutrition Facts : Calories 610, Carbohydrate 52 g, Cholesterol 80 mg, Fat 2, Fiber 6 g, Protein 27 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 5 g, TransFat 0 g
PIZZA POTATOES
I found this recipe years ago, from Betty Crocker, I think. My boys really loved it! Even though they are grown now, they still ask for it. It is so simple and gives you that "Pizza Kick".
Provided by Carol in Oregon 2
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Empty potato slices and packet of seasoned sauce mix into a 2 quart casserole (ungreased).
- Heat tomatoes,water and oregano to boiling; stir into the potatoes.
- Arrange pepperoni on top and sprinkle with cheese.
- Bake, uncovered, at 400 degrees for 30 to 35 minutes.
Nutrition Facts : Calories 244.4, Fat 18.9, SaturatedFat 7.9, Cholesterol 51.8, Sodium 649.3, Carbohydrate 5.2, Fiber 1.4, Sugar 3.3, Protein 13.7
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.
HOMEMADE POTATO PIZZA - TWO WAYS
Steps:
- Make Pizza Dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.
Nutrition Facts : Calories 299 kcal, Carbohydrate 32 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 558 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
POTATO SKILLET
My son loves this recipe even though he doesn't care much for breakfast food.
Provided by LaDonna
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
- Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
- When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g
PIZZA STYLE POTATO CAKES
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Cook potatoes in shells until soft. Cool, peel and mash. Season with salt and pepper.
- While potatoes cook, make sauce. Whisk together tomato paste, Italian seasoning, garlic, salt, pepper and enough water to reach desired consistency.
- Form cooked mashed potatoes into 4 to 8 patties.
- Dip patties in egg then crumbs. Repeat.
- Brown patties on both sides in a hot oiled oven safe skillet.
- Finish off cooking in 350 degree oven for 10 minutes. Remove and top with sauce and cheese. Return to oven long enough to melt cheese.
Nutrition Facts : Serving Size 1 each
POTATO AND BACON PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside.
- Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
- Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated.
- Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.
POTATO-LEEK PIZZA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 1 pizza
Number Of Ingredients 10
Steps:
- Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
- In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
- Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
- Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.
PIZZA-STYLE POTATO SKILLET
This one-dish meal cooks on your stove top and is packed with au gratin potatoes, veggies and great pizza taste.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Cook sausage in 10-inch skillet until no longer pink; drain. Stir in Potatoes, Sauce Mix, hot water and milk; stir in green beans and mushrooms. Heat to boiling; reduce heat.
- Cover and simmer 16 to 17 minutes, stirring occasionally, until potatoes are tender Sprinkle with mozzarella cheese; pour pizza sauce over cheese.
- Sprinkle lightly with Parmesan cheese. Cover and heat, without stirring, 1 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 30 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg
AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO® POTATOES
Thinly sliced potato is baked onto light, pizza dough to create an unimaginably good and unique pizza which is very popular in Italy.
Provided by Christina Conte
Time 12h14m
Number Of Ingredients 7
Steps:
- Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
- Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
- Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
- Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
- Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
- Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn't add cheese).
- Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered (unlike a traditional tomato pizza, you don't need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I'd recommend going all the way to the edge and will explain why, below).
- Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
- Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
- Place pizza on the floor of the oven, or if you aren't able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it's best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don't have to worry about the crust burning while you crisp the potatoes).
- Remove from the oven and cut into slices and serve hot, warm or cold.
- This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
Nutrition Facts : Calories 219 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, ServingSize 2 slices, Sodium 0 milligrams sodium, Sugar 0 grams sugar
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