Potato Lattice Pizza Recipes

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.

BACON, LETTUCE AND TOMATO PIZZA

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.

POTATO LATTICE PIZZA

Steps:

• Heat oven to 350°F Cut small slit in center of pouch of potatoes. Microwave on High 2 to 3 minutes or just until warm; set aside. In small bowl, beat cream cheese, Italian seasoning and eggs with electric mixer on medium speed until well blended; set aside.
• Line large cookie sheet with cooking parchment paper. Place pesto in small strainer over bowl to drain off excess oil. Lightly brush oil from pesto onto parchment paper. Unroll pizza crust dough on paper-lined cookie sheet; starting at center, press out dough into 14-inch square.
• Spread pesto over dough to within 1 inch of edges; sprinkle cheese over pesto. Roll up edges of dough to make 11-inch square. Spoon potatoes evenly over cheese. Pour egg mixture around potatoes. Sprinkle with bacon bits.
• Separate breadstick dough into 10 strips; set garlic butter aside. Twist and stretch each strip of dough over potatoes in lattice pattern, tucking ends of strips under pizza dough. Remove cover from reserved garlic butter; microwave on High 10 seconds to soften. Brush garlic butter over edges and strips of dough.
• Bake 30 to 40 minutes or until edges are browned and center is set, covering with foil during last 10 minutes of baking if necessary to prevent excessive browning. Immediately remove from cookie sheet. Cut into rectangles to serve.

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.