Potato Cheese Pizza Recipe

Potato Cheese Pizza Recipe photo by Taste of Home

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“My take is a great new twist on classic white pizza and is a favorite of all who try it," says Pam Metzinger, Wilmington, North Carolina. "Simple to create, this pizza is a potato lover's dream! Crumbled bacon is a delicious topper as well.”

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Potato Cheese Pizza Recipe

Prep: 25 min. Bake: 15 min.

Yield: 2 Servings

25 15 40

Ingredients

1 prebaked mini pizza crust
6 slices Monterey Jack cheese (3/4 ounce each), divided
1 medium potato, thinly sliced
2 tablespoons water
1/4 cup chopped onion
1 tablespoon butter
Dash salt
Dash pepper
1/2 cup part-skim ricotta cheese
1 tablespoon Dijon mustard
1 garlic clove, minced
3 slices Muenster cheese (3/4 ounce each)
2 tablespoons finely shredded sharp cheddar cheese

Directions

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. Yield: 2 servings.

Nutritional Facts 1/2 pizza (prepared with reduced-fat Monterey Jack cheese, reduced-fat butter, reduced-fat ricotta and reduced-fat cheddar cheese) equals 689 calories, 33 g fat (18 g saturated fat), 98 mg cholesterol, 1,497 mg sodium, 61 g carbohydrate, 3 g fiber, 38 g protein.

Originally published as Potato Cheese Pizza in Cooking for 2 Spring 2009, p27

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.