Skillet Pizza Potatoes Food

SKILLET PIZZA POTATOES

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.

SKILLET PIZZA

Steps:

• If using store-bought pizza dough, allow to sit at room temperature for 30 to 45 minutes.
• Place oven rack in the center position and preheat oven to 475ºF (246ºC).
• Place a 12-inch cast-iron skillet in the oven to heat.
• Lightly flour a work surface, the dough, and rolling pin. Roll the dough out into a 12-inch circle.
• Carefully remove the skillet from the oven and place on a heat-safe surface.
• Add olive oil to the skillet and use a paper towel to evenly spread into the pan.
• Carefully add the pizza dough to the skillet, spreading the edges into the corners of the pan.
• Lightly brush olive oil on the edges of the crust.
• Bake the pizza dough for 3 minutes to par-bake the crust.
• Remove the pizza dough from the oven and evenly spread the pizza sauce over dough.
• Sprinkle the cheese over the sauce.
• Add the pepperoni, bell pepper, red onions, mushrooms, and olives on top.
• Sprinkle the Italian seasonings and black pepper on top.
• Bake the pizza until the bottom is golden brown and crispy, 10 to 12 minutes.
• Slice the pizza and enjoy hot.

THANKSGIVING SKILLET PIZZA

Steps:

• Place a rack in upper third of oven; preheat to 500°F. On a lightly floured surface, roll dough to a 12" round (if dough springs back, cover with plastic and let rest 5 minutes, then roll again, resting as needed).
• Heat 2 Tbsp. oil in a cast-iron skillet over medium-high until very hot. Carefully transfer dough to skillet. Brush top of dough with remaining 1 Tbsp. oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden brown and crispy, 3-4 minutes.
• Meanwhile, toss turkey with 1/4 cup cranberry sauce, if using, in a medium bowl.
• Remove skillet from heat. Using a large flat spatula, flip dough. Spread potatoes over dough, leaving a 3/4" border on all sides; season with salt and pepper. Top with 1 cup cheese, then turkey mixture, vegetables, and onion. Top with remaining 1 cup cheese and red pepper flakes, if using. Bake pizza until dough is golden brown and cheese is melted, 6-8 minutes.
• Transfer pizza to a cutting board and cut into wedges. Serve with additional cranberry sauce alongside, if using.

PIZZA POTATOES CASSEROLE (VEGAN, GLUTEN-FREE ALLERGY-FREE)

Steps:

• In a large pot of boiling water on the stove, add the cubed potatoes and cook for 12-15 minutes, until just fork tender. Drain and add the potatoes to the large skillet or casserole dish you'll be using.
• While the potatoes are boiling, preheat the oven to 425°F. Also use this time to prepare the pizza sauce if you're making it from scratch by simply mixing all ingredients together in a bowl.
• Toss the boiled potatoes with the onion powder, garlic powder, pepper, and salt to season them slightly to taste.
• Pour 3 cups of pizza sauce over the seasoned potato cubes to cover them.
• Reserving 1/2 cup for later, sprinkles the shredded chesse over the top of the potatoes and sauce.
• Cover the dish with foil and bake in the preheated oven for about 30 minutes.
• Remove the foil, add the rest of the cheese and any toppings you would like to add to the casserole, before baking the dish for another 10 minutes to crisp up.

PIZZA POTATOES

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.

SKILLET MEXICAN POTATOES

Steps:

• In a cast-iron skillet, heat oil over medium heat. Once the oil is hot, add potatoes. Cook and stir for 20-25 minutes until the potatoes are tender. The time will depend on the size of the potato chunks.
• While the potatoes are cooking, brown the ground beef in another skillet. Drain off the fat.
• Add taco seasoning and water to the ground beef and stir to coat.
• Once the potatoes are cooked, top the potatoes with the ground beef, then sprinkle cheese over the beef.
• Broil potatoes on high for about 3 minutes, until the cheese is melted. Watch the potatoes carefully while they are under the broiler.
• Remove the potatoes from the oven and top them with pico de gallo and sour cream, if desired.
• Serve immediately.

SKILLET PIZZA POTATOES

Steps:

• Heat oil in large skillet on medium heat. Add garlic and seasoning; cook and stir 30 sec.
• Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until tender, stirring occasionally.
• Top with cheese and pepperoni; cook, covered, 1 to 2 min. or until cheese is melted.

EASY PIZZA POTATOES

Steps:

• Preheat oven to 375˚F. Place one baking rack in the center of oven, with the other rack just below it.
• Pierce the potatoes a few times, using a sharp knife. Rub the potatoes evenly with olive oil. Season the outside with salt. Place potatoes directly on the middle rack. Place a baking sheet underneath the potatoes on the second rack.
• Bake for about 1 hour, or until they can be pierced easily with a fork. The exact baking time will depend on the size of your potatoes.
• Remove from oven and let cool for 5 minutes, until they can be handled safely. Leave the oven on.
• While potatoes cool, if using sausage, roughly chop links into 1-inch pieces. Heat the sausage according to package directions. I prefer to warm mine in a skillet over medium-high heat, but you can also warm in the microwave.
• Slice each potato down the center and gently push inward from each end to open. Place potatoes cut side up in a 9-by-9-inch baking dish.
• Add 1/3 cup of chopped warm sausage to each potato, if using, as well as whatever other toppings you would like to use, for a max 1/2 cup filling each.
• Spoon 1/4 cup sauce over each potato, then sprinkle with 1/4 cup cheese. Place pan in the oven and bake another 5 minutes, or until cheese is melted. Serve warm.

PIZZA-STYLE POTATO SKILLET

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.

SKILLET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
• Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Toss well to ensure all the slices are coated.
• Place the skillet used for the butter over low heat. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have about five layers of potatoes.
• Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. Then place a heavy pot on top of the lid to weight it down. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. (You can use a spatula to peek at the bottom to make sure it's golden brown.)
• Remove the skillet from the oven and let the potatoes rest for 15 minutes. Remove the pot and lid, and place a plate upside down on the skillet. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. Garnish with thyme leaves and serve.

SKILLET PIZZA POTATOES

Steps:

• Cook sausage over medium high heat.
• Stir in pepperoni, cook 2 more minutes.
• Drain.
• Stir in pizza sauce and water.
• Add hashbrowns.
• Cook covered 10-15 minutes over medium heat, stirring occassionally.
• Sprinkle with cheese and remove from heat.
• Cover and let stand 5 minutes.

ROASTED PIZZA POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a 9-by-13-inch baking dish and season with the dried oregano and a good pinch of salt. Drizzle with the oil and toss to coat with your fingers. Roast for about 1 hour. (I went 1 hour and 10 minutes, just for extra browning.)
• Remove the potatoes from the oven and switch the oven to broil.
• Sprinkle the grated cheese over the potatoes and arrange the pepperoni in a single layer over the cheese. Broil for 2 to 3 minutes; don't take your eyes off it (see Cook's Note)! This happens fast, and all we want is browning and bubbling, and for the pepperonis to crisp and curl. Serve immediately with pizza sauce and a sprinkle of parsley or chives!