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Looking for a change-of-pace pizza? Try this one from Peggy Key of Grant, Alabama. She tops a tender sliced potato "crust" with a saucy ground beef mixture and grated cheese. "I've won two honors with this recipe," says Peggy.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1/2 pizza (prepared with fat-free milk and reduced-fat cheddar cheese) equals 432 calories, 17 g fat (8 g saturated fat), 76 mg cholesterol, 844 mg sodium, 43 g carbohydrate, 4 g fiber, 31 g protein.
Originally published as Potato Pizza in Cooking for 2 Summer 2005, p 35
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Mar. 31, 2012 by sherylee63
This was very good. It spread and went over my pizza pan and dripped in the oven, but that was the only negative. My husband and I really enjoyed this for something different
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© Reiman Media Group, LLC., 2012