Potato Cheese Pizza Recipe

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Potato Cheese Pizza Recipe
Potato Cheese Pizza Recipe photo by Taste of Home
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Potato Cheese Pizza Recipe

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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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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

Nutritional Facts

1/2 each: 689 calories, 33g fat (18g saturated fat), 98mg cholesterol, 1497mg sodium, 61g carbohydrate (7g sugars, 3g fiber), 38g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Potato Cheese Pizza in Cooking for 2 Spring 2009, p27

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