Potatoonionrosemarypizza Recipes

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.

Steps:

• Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
• Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
• Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
• Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
• Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
• Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.

Steps:

• Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
• Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
• Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
• Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!

Steps:

• Make the pizza dough.
• Preheat the oven to 450°F If using a baking stone or tiles, put them in the oven now.
• Cook the potatoes in boiling, salted water until just before they are done, about 20 minutes.
• Drain, peel, let cool.
• Slice thinly.
• Saute the onion and garlic over medium heat in 1 tablespoon of the olive oil with a pinch of salt until soft.
• Shape the pizza dough.
• Drizzle 1 tablespoon of the olive oil over the crust.
• Lay the potato slices over top to cover the crust, then top with the cheese.
• Arrange the onion/garlic mixture over top, and sprinkle with the rosemary.
• Drizzle with 2 tablespoon more of the olive oil, and salt and black pepper to taste.
• Bake for 10 minutes, the reduce the temperature to 400°F and bake until the crust is golden brown, about 10 minutes.
• Drizzle the remaining tablespoon of olive oil over top and serve immediatly.

Steps:

• Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.
• Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.
• Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.

Steps:

• garlic-shallot butter with lemon:.
• melt 1 T butter in a nonstick saucepan over medium high heat.
• add shallot, garlic and thyme.
• cook, stirring until mixture is light brown 7-8 minutes.
• add salt, pepper, wine, lemon juice and chicken base.
• cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
• Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
• Rosemary potatoes:.
• preheat oven to 325.
• combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
• transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
• discard leftover marinade - do not pour it over the potatoes.
• cook the potatoes in the preheated oven for approximately 45 minutes.
• some of the slices may need to be flipped over to promote even browning.
• remove the potatoes from the oven when they begin to brown.
• use a steel spatula to remove the potatoes from the sheet pan.
• place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
• Grilled garlic chicken:.
• combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
• grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
• remove the cooked chicken from the grill and chill thoroughly.
• cut into 3/4 inch cubes and set aside in refrigerator.
• to make pizza:.
• preheat oven to 400.
• prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
• use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
• cover the butter with the mozzarella.
• distribute the grilled garlic chicken evenly over the cheese.
• sprinkle the rosemary and oregano over the chicken.
• place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
• transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
• when cooked, carefully remove the pizza from the oven.
• sprinkle half the parsley over the hot potato topping.
• slice and serve.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
• Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.

Steps:

• Prepare Pizza Dough according to package directions (Spread pizza dough onto cookie sheet in shape desired and bake in preheated 400 degree oven for 7-8 minutes or until slightly brown).
• In frying pan, heat 2 Tablespoons Olive Oil over medium heat and then add 1 package of Simply Potatoes Diced Potatoes with Onion, ½ tsp garlic salt, and ½ Tablespoon chopped rosemary. Cover pan with lid and cook for 8 minutes, stirring every 2 to 3 minutes.
• Add sliced red bell pepper to mix. Cook an additional 6 minutes in covered pan. Remove pan from heat.
• Spread prepared pizza crust with 1 cup Alfredo Sauce.
• Sprinkle 1 cup mozzarella cheese on top of Alfredo Sauce.
• Top sauce and cheese with prepared potato mixture.
• Top potato mixture with cheddar cheese, goat cheese, sliced green onions and remaining 1 Tablespoon chopped rosemary, in that order. Sprinkle with a few dashes of salt and pepper.
• Bake at 400 degrees for 12 to 15 minutes until crust edges are golden and cheese is fully melted.
• Serve warm with heated Alfredo sauce as dip.