Pizza With Potato Crust Food

AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO® POTATOES

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.

POTATO-CRUST PIZZA

Steps:

• In a bowl, combine potatoes, egg, Parmesan cheese, butter and salt. Press onto bottom and up the sides of a greased 10-in. pie plate. Spread pizza sauce over potato mixture to within 1/2 in. of edges. Top with pepperoni and mushrooms. Sprinkle with mozzarella cheese. Bake at 400° for 25-30 minutes or until heated through and cheese is melted.

GRATED POTATO CRUST PIZZA

Steps:

• Peel and grate the potatoes.
• Place the grated potatoes into a muslin cloth or kitchen towel and squeeze out as much water as you can. SEE NOTE 1
• Remove the potatoes from the kitchen towel or muslin cloth and transfer to a bowl.
• Add in one egg and any spices or herbs of your choice. Mix until well combined.
• Place the grated potato mixture onto a lined baking sheet and press out to form a circle. It should be between 9 inches ( 25cm ) and 12 inches ( 30cin diameter.
• Bake without topping in a preheated oven of 350°F / 180°C for between 20 and 25 minutes until the crust is crispy and browned at the top and around the edges.
• Remove the baked crust from the oven and top with a pizza sauce and toppings of your choice. Place the topped pizza back into the oven and bake for a further 10 minutes until the cheese has melted and the toppings baked to your preference.
• Spread the pizza with your favourite sauce or go ahead and try out this easy and delicious sauce recipe:
• In a pot combine a can of tomatoes or 3 peeled and chopped tomatoes, mixed herbs and salt to taste.
• Let this mixture simmer on the stove for about 10 to 15 minutes until reduced and thickened. Spread over pressed pizza dough.

LEFTOVER MASHED POTATO PIZZA

Steps:

• Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
• Heat a small skillet over medium heat, add the bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
• Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch round on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
• Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the side. Season with salt and pepper. Then sprinkle half of the cheese on top and top with half of the bacon, leek and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.

SWEET POTATO CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
• Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
• Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
• For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

POTATO PIZZA

Steps:

• For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside.
• In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
• For the toppings: Using a mandoline, slice the potatoes and onion. Roughly chop the rosemary leaves.
• Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
• Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
• Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles.

POTATO CRUST BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500ºF (260ºC).
• Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
• Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
• Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
• Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it's an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
• Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
• Reduce the oven temperature to 325ºF (160ºC).
• Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
• Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
• Top with the scallions and hot sauce, if using, then slice into wedges.
• Enjoy!