Potato Pizzas Food

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POTATO PIZZAS



Potato Pizzas image

Recipe adapted from and courtesy of Table on Ten.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 2h35m

Yield Makes 2

Number Of Ingredients 11

8 ounces fingerling potatoes (8 to 12)
2 lemons, juiced
Coarse salt
1/3 cup extra-virgin olive oil, divided
1 pound cipollini onions, halved and sliced lengthwise (about 4 cups)
1 tablespoon coarsely chopped fresh rosemary leaves
1 pound store-bought pizza dough, thawed if frozen, or your favorite homemade dough
All-purpose flour, for rolling
Coarse yellow cornmeal, for pizza peel
4 ounces soft plain goat cheese, divided
Flaky sea salt, such as Maldon

Steps:

  • Slice potatoes very thin with a mandoline, and place in a bowl. Pour lemon juice over potatoes, and add a pinch of coarse salt. Let sit at least 1 hour 30 minutes.
  • Heat a large skillet over medium heat, and add 1 tablespoon oil. Add onions, and stir to coat. Reduce heat to low, and cook 10 minutes. Season onions with coarse salt, and cook, stirring frequently, until rich brown in color, 45 minutes to 1 hour (add a little water to skillet if onions begin to stick). Remove from heat, and let cool.
  • Heat remaining oil and the rosemary in a small saucepan over low heat 15 minutes (do not let boil). Let cool, then pour through a fine sieve into a bowl.
  • Meanwhile, place a pizza stone on middle rack of oven, and preheat oven to 500 degrees, at least 30 minutes. Divide dough into 2 pieces, and form each into a ball. Loosely cover with a kitchen towel or plastic wrap, and let stand 15 minutes. Roll each ball of dough into a 12-inch round or an oval about 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin (or stretch it with your hands). Lightly dust a wooden pizza peel with cornmeal, and place 1 round of dough on peel. Generously brush dough with rosemary oil. Place half the onions on dough, leaving a 1/2-inch border. Drain potatoes, discarding lemon juice, and cover onions with half the potatoes. Crumble half the goat cheese over potatoes.
  • Slide pizza from peel to pizza stone, and bake until crust is golden brown and potatoes are cooked, 10 to 12 minutes. Transfer pizza to a cutting board, and sprinkle with sea salt. Repeat with second pizza.

POTATO PIZZA



Potato Pizza image

This is not your usual pizza - no tomato sauce, no meats, but a yummy potato-cheesey topping instead. Delicioso!

Provided by evelynathens

Categories     Yeast Breads

Time 1h35m

Yield 6-8 slices

Number Of Ingredients 13

1 1/2 lbs baking potatoes, peeled
1 teaspoon active dry yeast
1/3 cup extra virgin olive oil
1/2 teaspoon salt
4 cups all-purpose flour
4 ounces mozzarella cheese, grated
4 ounces asiago cheese, cut into 1/4 inch cubes
4 ounces Fontina cheese, cut into 1/4 inch cubes
fresh ground black pepper
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
2 ounces freshly grated parmesan cheese

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 PIZZA



Potato Pizza image

Provided by Robert Irvine : Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 10

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.

PLEASING POTATO PIZZA



Pleasing Potato Pizza image

I first heard of this distinctive pizza after a friend tried it at a restaurant. It inspired me to come up with my own recipe. The way the slices disappear, there's no doubt about this pizza's potatoey goodness. -Barbara Zimmer, Wanless, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

1 pound bacon strips, chopped
1 large onion, chopped
1/2 cup chopped sweet red pepper
2 pounds potatoes (about 3 large), peeled and cut into 1-inch cubes
1 tube (13.8 ounces) refrigerated pizza crust
1/4 cup 2% milk
1/4 teaspoon salt
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded part-skim mozzarella cheese
Optional: Minced fresh chives and sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add onion and pepper; cook and stir until bacon is crisp. Drain well., Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Meanwhile, unroll and press pizza crust onto an ungreased 14-in. pizza pan; prick several times with a fork. Bake until lightly browned, about 15 minutes. Increase oven setting to 375°., Drain potatoes; return to pan. Mash potatoes, gradually adding milk and salt. Spread over crust. Top with bacon mixture and cheeses. , Bake until cheese is melted, 15-20 minutes. If desired, sprinkle with chives and serve with sour cream.

Nutrition Facts : Calories 456 calories, Fat 22g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 1012mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

POTATO PIZZA



Potato Pizza image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Dairy     Herb     Potato     Bake     Super Bowl     Vegetarian     Kid-Friendly     Dinner     Lunch     Winter     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

One recipe for bread dough:
3/4 cup lukewarm water
1 1/2 teaspoons dry yeast
1/2 teaspoon sea salt
2 1/2 cups flour
2 tablespoons extra-virgin olive oil
For the topping:
2 tablespoons extra-virgin olive oil
2 cloves garlic, green germ removed, thinly sliced
3 medium, waxy potatoes (about 14 ounces), peeled, cooked, and thinly sliced into rounds
1/2 cup heavy cream or crème fraîche
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper

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.

POTATO PIZZA



Potato Pizza image

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

3 large potatoes, peeled and cubed
1 (10 ounce) package prepared pizza crust
1/4 cup milk
1 tablespoon garlic powder
1/2 teaspoon salt
1 lb sliced bacon
1 large onion, chopped
1/2 cup chopped red pepper
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
sour cream (optional)

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.

POTATO PIZZA



Potato Pizza image

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

1 large potato, peeled and thinly sliced
1 tablespoon water
1/3 pound lean ground beef
1/3 cup condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1/2 cup pizza sauce
1/3 cup shredded part-skim mozzarella cheese
1/3 cup shredded cheddar cheese

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.

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