Potato Crust Vegetable Pizza Recipes

Steps:

• In a bowl, combine potatoes, egg, Parmesan cheese, butter and salt. Press onto bottom and up the sides of a greased 10-in. pie plate. Spread pizza sauce over potato mixture to within 1/2 in. of edges. Top with pepperoni and mushrooms. Sprinkle with mozzarella cheese. Bake at 400° for 25-30 minutes or until heated through and cheese is melted.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
• Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
• Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
• Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

Steps:

• In a large bowl, combine the first 7 ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edge slightly. , Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edge is lightly browned. If desired, sprinkle with pepper flakes.

Steps:

• Preheat oven to 425°F.
• Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
• In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
• Press into a well greased 15 X 10 X 1 baking pan. Bake for 15 minutes. Brush with 1 Tablespoon of the olive oil; bake 10 minutes more. Place under broiler for 2-3 minutes or until golden and crisp.
• Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic. In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender.
• Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
• Sprinkle with fresh basil and mozzarella.
• Bake for 5-7 minutes or until cheese is melted.

Steps:

• Preheat the oven to 500ºF (260ºC).
• Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
• Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
• Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
• Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it's an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
• Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
• Reduce the oven temperature to 325ºF (160ºC).
• Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
• Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
• Top with the scallions and hot sauce, if using, then slice into wedges.
• Enjoy!

Steps:

• Place the unrolled crescent dough onto a pizza pan.
• Spread the dough out with your hands until it covers the pan.
• Bake about 8 minutes at 375°F until lightly browned.
• While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well.
• Remove the crust from the oven and let it cool slightly.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese.
• Cut into wedges and serve.

Steps:

• Preheat oven to 400˚F (200˚C).
• Thinly slice the potatoes using a mandoline and a hand guard.
• Fill the bowl of sliced potatoes with water to rinse off excess starch.
• Drain the potatoes through colander and transfer back into the bowl.
• Add the salt, garlic powder, and black pepper, and mix thoroughly until fully coated.
• Assemble the potato slices in heart shape onto a parchment paper-lined baking sheet.
• Place a sheet of parchment paper on top of the potatoes, and add a pan with heavy ovenproof weight, such as a cast-iron pan.
• Bake for 50 minutes.
• Remove the parchment paper, baking sheet, and weight on top of the potatoes.
• For the Classic toppings, add tomato sauce, mozzarella, fresh mozzarella, and basil in the upper left corner of the potato heart.
• For Barbeque Chicken toppings, add tomato sauce, mozzarella, cheddar, red onion, BBQ chicken, parsley, and bacon in the lower left corner of the potato heart.
• For Supreme Combo toppings, add tomato sauce, mozzarella, pepperoni, Italian sausage, mushroom, white onion, and green pepper in the lower right corner of the potato heart.
• For Spinach Artichoke toppings, add the spinach artichoke dip in the upper right corner of the potato heart.
• Bake for 10 minutes.
• Enjoy!

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
• Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
• For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
• Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.