Best Potato Pizza 44340 Recipes

BAKED POTATO PIZZA

Steps:

• Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

HOMEMADE POTATO PIZZA - TWO WAYS

Steps:

• Make Pizza Dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.

THE LOADED POTATO PIZZA

Steps:

• Garlic Mashed Potatoes: Combine potatoes, broth, and garlic in a large saucepan. Add additional water if necessary in order to keep all potatoes completely submerged. Bring to boil than reduce heat to low. Continue to cook until potatoes are tender, 25 to 30 minutes.
• Drain and mash the potatoes and garlic. Add butter, salt, pepper, and whipping cream. Whip until it has a creamy texture.
• Preheat the oven to 450 degrees F with a pizza stone.
• Roll out the dough into a 1/4-inch thick circle. Place in a pizza pan or on a pizza peel. Spread on the garlic mashed potatoes. Evenly sprinkle the sauteed onions. Layer the sliced tomatoes. Evenly sprinkle the cheeses, bacon crumbles, cracked black pepper, and onion salt. Bake for 10 to 12 minutes.
• Combine flour, salt, and yeast and mix well in a large bowl (12 quart will work fine). Mix in the oil and warm water. Cover the bowl and let the dough rise for 30 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.

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.

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!