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Potato Pizza Recipe
Potato Pizza Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 2 servings

Ingredients

  • 1 large potato, peeled and thinly sliced
  • 1 tablespoon water
  • 1/3 pound lean ground beef
  • 1/3 cup condensed cheddar cheese soup, undiluted
  • 1/4 cup 2% milk
  • 1/2 cup pizza sauce
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/3 cup shredded cheddar cheese

Nutritional Facts

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.

Directions

  1. Place the potato slices in a small microwave-safe dish; add water. Cover and microwave on high for 10 minutes or until tender; drain. Layer potato slices evenly on a 7-1/2-in. pizza pan coated with cooking spray; set aside.
  2. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup and milk. Pour over potatoes. Top with pizza sauce and cheeses.
  3. Bake at 400° for 15-20 minutes or until heated through and cheese is melted. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Pizza in Cooking for 2 Summer 2005, p 35

Nutritional Facts

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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