Pizza Potatoes Recipes

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!

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.

Steps:

• Preheat your oven to 350 degrees F.
• Thoroughly wash the russet potatoes to remove all surface dirt. Scrub with a vegetable brush if necessary. For uniform baking it is important for each potato to be approximately the same thickness, but in no case should they be less than 1-1/2 inches thick.
• Hold a potato on its side and carefully slice the potato lengthwise into three equal width slices.
• Place each slice (12 total for the 4 potatoes used) on a large non-stick baking sheet and bake in the oven for about 40 minutes until the inner portions of the potatoes are soft and the cut surfaces are beginning to brown. While the potato slices are baking, wash and peel the onions and garlic. Dice the onions, crush the garlic, and put into a covered baking dish. Mix in the pepper and cook on "high" in your microwave oven for about 3 to 4 minutes until the onions start to become translucent.
• When the onions and garlic are cooked, add the crushed tomatoes and oregano, mix, cover, and cook for about another 30 minutes (mixing every 10 minutes) until the sauce thickens. A little trick to aid during the thickening process which allows evaporation without splashing: place the end of a wooden toothpick between the lid and the baking dish, with one end sticking out so you can hold it while removing the lid. When the sauce has thickened to the desired consistency, remove from the microwave oven.
• While the sauce is cooking, open the can of beans and pour off the liquid. Place the beans in the container of your blender, add the lemon juice, nutritional yeast, and corn starch, and run the blender at high speed until the contents are creamy smooth.
• Wash, peel, and slice the onion for the topping.
• When the potatoes are baked, remove from the oven and set on a wire rack. The sauce and the bean cream should also be ready. As quickly as possible, spread a layer of the bean cream on each potato slice. Carefully spoon on the tomato sauce and top with the onion rings (each step is shown in the photo to the left). Place back in the oven and turn up the heat to 400 degrees F. for approximately another 20 minutes.
• When the pizza potatoes are baked, remove from the oven, and set on a wire rack. When the pizza potatoes have partially cooled, they can be picked up and eaten as "finger food.".

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.

Steps:

• Saute potato and onion slices in olive oil in skillet until onions appear transparent. Drain well.
• In crockpot, combine potatoes, onions, cheese, pepperoni and salt.
• Pour pizza sauce over top.
• Cover, cook on low 6-10 hours or until potatoes are soft.
• I usually let mine cook about 8 hours.
• You can also add any of your fave pizza toppings to these. I'd just suggest that you saute them with the potatoes and onions.

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.

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.

Steps:

• Preheat oven to 450°F
• Clean potatoes and pierce with a fork.
• Bake 45 minutes.
• Chill on counter for 20 minutes.
• Cut potatoes in half and scoop out flesh, leaving 1/4in thick shell with skin.
• Set flesh aside.
• Chop 1/4 of pepperoni.
• Cut remaining pepperoni slices in half, set aside.
• In a med bowl, mash together potato flesh, sour cream, salt and pepper.
• Stir in chopped pepperoni.
• Spoon mixture back into shells evenly and arrange on a baking sheet.
• Top with pizza sauce, mushrooms, green pepper slices, remaining pepperoni, mozzarella and parmesan.
• Bake until heated through, about 15 minutes.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil. Lightly grease the foil.
• Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake 20 minutes in the preheated oven.
• Remove potatoes from heat, and turn. Drizzle with sauce, and top with green pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese.
• Return topped potatoes to the oven, and continue baking 10 minutes, or until cheese is melted.

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!

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.
• Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.
• Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Steps:

• Heat oil in a large skillet over medium-high heat. Cook and stir potatoes and onion in oil until the onion is translucent, 7 to 10 minutes; drain. Put potato mixture in a slow cooker and add mozzarella cheese and pepperoni. Pour pizza sauce over the mixture.
• Cook on Low for 6 to 10 hours.

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!

Steps:

• Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions.
• Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.
• Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.