Potato Cheese Pizza Recipes

POTATO AND BACON PIZZA

Steps:

• Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside.
• Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
• Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated.
• Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.

POTATO CHEESE PIZZA

Steps:

• Place crust on an ungreased baking sheet; top with four slices Monterey Jack cheese. Bake at 400° for 6-8 minutes or until cheese is melted., Meanwhile, place potato slices in a small microwave-safe dish; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute onion in butter until tender. Add the potato, salt and pepper; saute 5-6 minutes longer or until potatoes are lightly browned., Combine the ricotta cheese, mustard and garlic; spread over pizza. Layer with potato mixture, Muenster cheese, cheddar cheese and remaining Monterey Jack cheese. Bake 8-10 minutes longer or until cheese is melted.

POTATO PIZZA RECIPE

Steps:

• Make the cashew ricotta according to this recipe and refrigerate until needed. (This step can be done a couple of day sin advance).
• Prepare the pizza dough according this recipe. You can make 1/2 batch and form 4 balls out of the dough needed for this recipe or go for a full batch and freeze some for later use.
• While your dough is proofing slice the leeks and add them to a large bowl of cold water. Allow to sit for a few minute for the dirt to fall to the bottom.
• Preheat a large skillet over medium low heat and using your hands start scooping the leeks out of the water and add them to the skillet. Sprinkle with a pinch of sea salt and stir. Cook until all the water has evaporated then add alight drizzle of olive oil. Continue cooking until the leeks start to caramelize. Taste and adjust seasonings with salt and pepper. Refrigerate until needed.
• Scrub and rinse the potatoes well, dry with a kitchen towel and slice them paper thin using a mandoline slicer. Alternatively you can use a sharp chef's knife and slice them manually as thin as you can. (You might need to up the cooking time by a couple of minutes if the potato slices are thicker).
• Preheat your oven to 475 "F.
• Line a baking sheet with parchment paper.
• Sprinkle some flour on the kitchen counter and place one of the dough balls on top. Sprinkle with more flour and use your palm to flatten it down into a circle. Flip on the other side to make sure nothing sticks and sprinkle more flour if needed. Shape into a 10 inch circle and transfer to the baking sheet on top of the parchment paper.
• Spoon a quarter of the cashew ricotta in the middle and spread it all the way to the sides. (It's up to you if you want to leave any edge at all). Sprinkle with some of the caramelized leeks. ( I like to reserve some of the leeks to also sprinkle over the pizza once it comes out of the oven).
• Finish with a layer of the potato slices over the top, slightly overlapping each other to create perfect coverage of the pizza. Use an olive oil spray if available to give a quick mist over the potatoes (a small pastry brush will work if you don't have a spray).
• Sprinkle the pizza with rosemary, sea salt and red pepper flakes to taste.
• Bake in the preheated one for 12 to 15 minutes until the potatoes are lightly golden and the crust has crisped up to your liking.

POTATO PIZZA

Steps:

• Preheating the oven to 500 °F (260 °C). Place the oven rack in the bottom third of the oven. When it's time to bake the pizza, we will lower the heat to 450 °F (230 °C).
• With slightly oiled fingers, shape the pizza dough in a 10- 12 inch round pizza pan. Grease the pan with oil or butter before stretching the dough. Place plastic film or a tea towel over the top and set in a draft-free place while the toppings are prepared.
• Add about a tablespoon of salt to a large pot of water.
• Bring the pot of water to a boil, add the potatoes and then lower the heat to a simmer until the potatoes are fork-tender.
• Heat the olive oil in a large pan over medium-high heat.
• Add the chopped garlic and sauté for about 30 seconds.
• Add the sliced onions and sauté until they become soft and begin to caramelize.
• Remove from heat and transfer to a bowl in order to cool down quickly.
• If the potatoes are fork-tender, drain and allow to cool down before combining with the cooked onions.
• In a large bowl combine the cooked potatoes with slightly caramelized onions. Next, add the paprika and the grated cheese. Combine thoroughly together.
• Spread this potato mixture evenly across the top of the pizza dough.
• Add the grated mozzarella along with a sprinkle of paprika.
• Add another tablespoon or so of grated cheese (Parmigiano-Reggiano Cheese or Pecorino Romano Cheese) as well as a sprinkle of paprika over the top.
• Lower the heat to 450 °F (230 °C) and bake in the oven for about 20 to 25 minutes, or the pizza's bottom crust is nicely browned. For extra color, place under broiler for the last 1 to 2 minutes of cooking. Keep an eye on it.
• Garnish pizza with chopped fresh tomatoes along with some grated cheese (1 tablespoon) and garnish with some fennel fronds.

POTATO PIZZA CASSEROLE

Steps:

• In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain. , Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. Stir in the potatoes, pepperoni and beef mixture., Transfer half of the meat mixture to a 5-qt. slow cooker. Sprinkle with half of the cheese; repeat layers. Cook, covered, on low until potatoes are tender, 4-5 hours.

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.

POTATO PIZZA

Steps:

• Peel the potatoes, cut into quarters, and cook in salted boiling water until fork tender.
• Once cool, take 1/3 of the potatoes and rice or mash the potatoes into a bowl.
• Cut the remaining potatoes into slices or small cubes and set aside for the topping.
• Place the yeast in a cup with 1 cup of warm water, and stir and wait until it is bubbly.
• Add the yeast mixture, the olive oil, and salt to the mashed potatoes.
• Begin to add the flour and stir with a wooden spoon until the dough comes together.
• Using your hands, bring the dough into a ball, and then knead it on a floured hard surface for about 7 to 8 minutes, or until the dough is smooth.
• Place the dough in a lightly oiled bowl, cover and let sit in a warm spot until it is doubled, about 1 hour.
• Preheat the oven to 450 degrees F.
• Roll out the dough into a circle or a rectangle about 14 to 15 inches across.
• Place the dough on a pizza peel sprinkled with corn meal.
• Place the fontina cheese evenly across the pizza, then spread out the potatoes on top.
• Sprinkle the pizza with the rosemary, strips of prosciutto, sea salt, shredded asiago, and cracked black pepper.
• Drizzle with the olive oil and let sit 15 minutes.
• Bake until the crust is golden brown and the top has begun to crisp, about 20 minutes.
• Let cool 10 minutes, cut into wedges and serve.

POTATO PESTO FETA PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.
• Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.
• Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.
• Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.

POTATO BACON PIZZA

Steps:

• Place potato slices in a deep skillet and cover with 1 inch of water. Bring to a boil; reduce heat and simmer until just tender, about 5 minutes. Drain; set aside to cool.
• Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; set aside to cool.
• Heat cream, butter, and garlic together in a small saucepan over medium heat, stirring occasionally, until butter is melted, about 5 minutes. Add Parmesan cheese; stir until melted. Reduce heat to low and simmer sauce, uncovered, until thick, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Grease 2 pizza pans.
• Combine warm water, honey, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir oil into yeast mixture. Mix in flour, 1 cup at a time, until dough starts to come together. Turn out dough onto a well-floured surface. Knead, adding more flour as you work, until dough is no longer sticky. Divide dough into 2 pieces and roll out to the size of your pizza pans; transfer to greased pans.
• Bake in the preheated oven until crusts are lightly golden, about 5 minutes. Remove from oven and spread sauce over both crusts. Cover sauce with potato slices. Crumble bacon slices over potatoes and cover with mozzarella cheese.
• Bake pizzas in the preheated oven until crusts are golden brown and cheese is bubbly, about 10 minutes.

BUFFALO SWEET POTATO & BLUE CHEESE PIZZA

Steps:

• Mix the flour and salt in a big bowl, mixing well. Sprinkle the top of the flour with the yeast, then add the wet ingredients and mix together into a big clump.
• Flour a surface, and dump contents of bowl onto it. Knead everything together until all the ingredients are mixed well. Super Lazy Mel Tip: you can knead the dough right inside the bowl. You may hurt your knuckles a bit, but the clean up is much easier.
• Pick the dough up, then lightly oil the bowl and place the dough ball inside, coating all sides with oil. Cover the ball tightly with plastic wrap and let the dough rise for at least 2 hours. I let it sit out on the counter all day while I'm at work and that seems to be fine as well.
• Knead the dough for a bit to remove the air bubbles. Cover with plastic wrap and let stand for 30 more minutes.
• If you have a pizza stone, preheat it under your oven's broiler. If you don't, preheat the cookie sheet you'll use.
• While your pizza stone heats, grate the potato with a box grater, or simply mash it up with a fork.
• Roll out your dough as thinly as possible. Sprinkle the cornmeal on the heated stone or cookie sheet, then top it with the dough.
• Brush on half of the buffalo sauce, then cover the pizza with the sweet potato as evenly as possible. Brush on the remaining buffalo sauce and sprinkle evenly with mozzarella.
• Pop that into the oven for 6 - 8 minutes under the pre-heated broiler. Watch it closely. It's done when the dough is crisp and the cheese is browned.
• Remove from oven and immediately sprinkle with the blue cheese as evenly as possible. Slice and serve immediately.

POTATO PIZZA

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.

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.