Potato And Pepperoni Pizza Patties 5fix Food

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

PEPPERONI PIZZA

Steps:

• Heat oven to 450ºF.
• Place pizza crust on baking sheet; spread with pizza sauce.
• Top with cheese and pepperoni.
• Bake 10 to 12 min. or until cheese is melted and crust is golden brown.

PIZZA BAKED POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.
• While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

POTATO-PEPPERONI HASH

Steps:

• Simmer 1 1/4 pounds diced Yukon gold potatoes in salted water until tender, 12 minutes. Drain and pat dry. Heat 3 tablespoons vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring, until crisp, 8 minutes. Add 3 ounces diced pepperoni and 1 minced garlic clove; cook 1 minute. Stir in 3 chopped scallions and season with salt and pepper.

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.

SNEAKY PIZZA BAKED POTATOES

Steps:

• Heat oven to 400°F. Scrub potatoes; rub skins with oil. Pierce potatoes several times with fork to allow steam to escape. Bake on top oven rack 40 minutes or until tender.
• Meanwhile, cook cauliflower in large pot of boiling water until very soft and tender; drain. Reserve 12 slices pepperoni; chop remaining pepperoni. Set aside.
• When potatoes are cool enough to handle, cut thin slice off top of each potato. Gently scoop out potato pulp, leaving 1/4-inch shell; place pulp in large bowl. Add cooked cauliflower, chopped pepperoni, pizza sauce and 1/2 cup of the cheese. Beat with electric mixer on medium speed until well blended. Spoon mixture into potato shells.
• Place potatoes on ungreased cookie sheet. Sprinkle with remaining 1/4 cup cheese. Top each with 3 slices reserved pepperoni.
• Bake 15 to 20 minutes or until hot and cheese is bubbly. Garnish with lettuce.

PIZZA TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Rub the potatoes with olive oil and then salt.
• Using a fork, poke a few holes in the potatoes.
• Place the potatoes on a baking sheet and bake for about 60 minutes. *Test the potatoes part way through cooking. Large potatoes will take longer to bake, small potatoes will take less time.
• Use a sharp knife to cut the top part off of each potato.
• Scoop out the potato pulp from each potato, being careful to leave the skin in tact. *Also be careful that the potatoes will be very hot if they are taken right from the oven.
• Place the potato pulp in in a medium size bowl.
• Add the all of the shredded mozzarella (reserving 3/4 cup for topping), parmesan cheese (reserving 3 tablespoons for topping) pepperoni (reserving 3 tablespoons for topping), salt, Italian seasoning and garlic powder. Mix well.
• Spoon the cheesy potato mixture back into each potato. (If there is any extra potato mixture, bake it in a small greased pan.)
• Top with the reserved mozzarella and pepperoni, then sprinkle with reserved Parmesan.
• Reduce the oven temperature to 350 degrees Fahreheit and bake for 15 minutes.
• Set the oven to low broil and allow the cheese to brown for 2-3 minutes. Watch this closely!

POTATO CRUST PIZZA #5FIX

Steps:

• For crust:.
• In medium mixing bowl add mashed potatoes & flour. Mix well. Add 1 cup cheese to potato mixture. Mix well.
• Pre heat oven 450 degrees.
• Spray 12" pizza pan. Press potato & cheese mixture onto pan. Bake for 25 minutes.
• Spread pizza sauce on crust. Sprinkle 1 cup cheese on sauce. Place pepperoni on and sprinkle remaining cheese on top.
• Put back in oven for approximately 5 minutes or until cheese melts.

PEPPERONI PIZZA POTATO SKINS

Steps:

• Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
• Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
• Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread pizza sauce onto insides of shells. Place 2 pepperoni slices in each potato shell. Top with cheese and remaining pepperoni slices.
• Bake 12 to 14 min. or until cheese is melted.
• Top with sour cream and basil.

PIZZA POTATOES

Steps:

• Combine the potatoes and contents of sauce mix in a greased 1-1/2-qt. baking dish. In a large saucepan, bring the tomatoes, water and oregano to a boil. Pour over potatoes. Top with pepperoni. , Bake, uncovered, at 375° for 50-60 minutes or until the potatoes are tender. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

POTATO PIZZA

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 PEPPERONI DISH

Steps:

• In a 12 in. nonstick skillet, melt butter; remove from the heat. Arrange potatoes on the bottom and up the sides of skillet; sprinkle with onion, salt and pepper. Cover and cook over low heat until the potatoes are tender, about 20 minutes. Sprinkle with cheese; layer with half of the tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until the cheese is melted and the tomatoes are heated through.

PEPPERONI PIZZA POTATO BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F(200°C) Gas Mark 6.
• Thinly slice the potatoes.
• Toss potatoes in the salt, pepper, garlic powder, and olive oil until evenly coated.
• Place on a tray and bake for 20-25 minutes until slightly crispy, turning halfway through the bake time.
• Lower the oven temperature to 350°F(180°C) Gas Mark 4.
• Place half of the potatoes into a round, oven proof cake tin.
• Top with half of the pizza sauce, and then half of the other toppings.
• Make another layer with all the toppings again.
• Finish off the dish with a bit more cheese and the pepperoni slices if you're using them.
• Bake for 15 minutes, or until the cheese is melted and turning golden brown.
• Enjoy!

PEPPERONI POTATO PIZZA BAKE

Steps:

• Preheat oven to 190C
• Layer a third of potatoes over the bottom of a baking dish. Top with a third of the pepperoni, a third of the onion, a third of the tinned tomatoes and a third of the cheese.
• Repeat with the remaining ingredients to create three layers in total, with a final layer being cheese.
• Season the top with salt and pepper and sprinkle with dried herbs.
• Cover the dish with baking paper and wrap tightly with foil. Bake for 60 mins. Remove foil and baking paper and return to over for another 10-15 mins to brown cheese on top.
• Divide into 6 pieces, one piece is one serve.
• Leftovers can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.

POTATO PIZZA

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.