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Potato Cheese Pizza

 Potato Cheese Pizza
“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.”
2 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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.

2 of 2

Potato Cheese Pizza (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.