Potato Pizza
2023 Runner Up DDPG Potatoes USA Recipe Contest: Casey Rosenberg, MS, RD, CD, CLS
Prep time:
Ingredients
- 3 cups sliced 1/8-inch thick Wisconsin red potatoes
- 2 tablespoons olive oil-divided
- ¾ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup shredded Fontina cheese
- ¼ cup crumbled blue cheese
- ¼ cup thinly diced prosciutto
- ¼ cup chopped fresh basil leaves
- ½ cup thinly sliced (half-moon shape) red onion
- ¾ cup grape tomatoes, halved
- ¼ cup black olives, optional
Directions
- Spray a 12-inch pizza pan with non-stick cooking spray. Preheat oven to
450 degrees Fahrenheit.
- In a large bowl, toss potatoes with 1 tbsp oil, oregano and garlic powder
until evenly coated.
- Beginning along outer edge of pizza pan, arrange potato slices, slightly overlapping, and, in a circle, working toward the center of pan to form a potato crust. Bake potato crust at 450 degrees Fahrenheit for 23 to 25 minutes or until potatoes are tender and begin to brown.
- Mix fontina, blue cheese, and prosciutto together.
- In a non-stick skillet heat remaining 1 tbsp oil to hot over medium-high heat. Add onion and cook 2 minutes, stirring often. Add tomatoes and cook 2 minutes or until softened, stirring often. Remove from heat and stir in basil, set aside.
- Once potato crust has baked, remove from oven and cover crust with cheese mixture. Spoon onion mixture evenly over cheese (there will be spaces). Return to oven to bake until cheese melts - about 8 minutes.
- Remove from oven; let rest 3 minutes. Cut into wedges on pan. Serve with wide spatula.
Nutrition Facts
Serving Size: ⅙ of pizza
Servings Per Recipe: 6
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Amount Per Serving
Calories 303.6
Total Fat 19.5 g
Saturated Fat 9.6 g
Cholesterol 54.7 mg
Sodium 584.6 mg
Total Carbohydrate 16.8 g
Sugars 4 g
Dietary Fiber 2.3 g
Protein 15.6 g