LEFTOVER MASHED POTATO PIZZA
There's no need for tomato sauce on this pizza. It uses leftover mashed potatoes instead and is topped with Mozzarella, bacon, leek, garlic and basil.
Provided by Food Network Kitchen
Time 1h45m
Yield 6-8
Number Of Ingredients 12
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.
SPINACH PIZZA
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
SPINACH AND POTATO PIZZA
Make and share this Spinach and Potato Pizza recipe from Food.com.
Provided by krazynthekitchen
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475. Brush bottom of a 16 by 11 inch rimmed baking sheet with 1 tablespoons olive oil. Press and stretch dough evenly to cover bottom of sheet. ( If dough resists at first, let it rest for a minute before continuing.).
- Toss potatoes with 1 tablespoons olive oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.
- Bake until underside of crust is golden ( lift an edge of pizza with a spatula to peek.) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.
- Tips: If Gruyere is too strong for your taste, substitute Jack cheese. Or give the pizza a Greek flair with crumbled feta. Sprinkle on chopped sun dried tomatoes and oregano, too.
Nutrition Facts : Calories 241.1, Fat 15.9, SaturatedFat 6.1, Cholesterol 29.7, Sodium 436.4, Carbohydrate 14.5, Fiber 3.1, Sugar 1.1, Protein 11.7
ROASTED POTATOES AND SPINACH
Crispy potatoes meet garlicky spinach for the perfect side dish.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
HAM, SPINACH AND POTATO PIZZA
Provided by Molly Yeh
Categories main-dish
Time 2h35m
Yield two 12-inch pizzas
Number Of Ingredients 17
Steps:
- For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
- Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
- Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
- For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
- Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
- Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!
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.
SPINACH AND FETA PIZZA
My husband is a meat and potatoes type of guy, but loves this veggie pizza. In fact, it is the only one I make at home any longer.
Provided by Erindipity
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large non-stick skillet, heat oil over medium high heat. Add onions. Once onions begin to brown reduce heat to low. Continue to cook onions until soft and caramelized. This should take a total of 20-30 minutes.
- Roll dough out. Spread pesto. Layer remaining ingredients and onions over sauce.
- Bake according to dough directions.
Nutrition Facts : Calories 225.2, Fat 16.7, SaturatedFat 7.8, Cholesterol 40.1, Sodium 660.7, Carbohydrate 12, Fiber 2.2, Sugar 6.9, Protein 8.6
SWEET POTATO, SPINACH AND FETA PIZZA
Make and share this Sweet Potato, Spinach and Feta Pizza recipe from Food.com.
Provided by Trinity_1966
Categories < 30 Mins
Time 25m
Yield 1 Pizza, 1 serving(s)
Number Of Ingredients 8
Steps:
- Place bread on a baking tray and spread with the pizza sauce.
- Top with the onion, sweet potato, olives and spinach. Scatter with the fetta and mozzarella.
- Cook in a 200C oven for 12-15 minutes or until the cheese is golden and the base crisp.
- Accompany with the salad.
Nutrition Facts : Calories 412.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 0.3, Sodium 804.1, Carbohydrate 83.1, Fiber 14.2, Sugar 8.7, Protein 13.8
ITALIAN POTATOES AND SPINACH
Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.
Provided by Lorac
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
- Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
- While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
- When potatoes are ready, cook spinach according to package directions.
- Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.
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