Potato pizza is a unique twist on the classic pizza recipe, and Stevi B's has perfected it with their own version. This recipe combines the perfect blend of crispy potato slices, savory cheese, and delicious toppings to create a mouth-watering pizza that you won't be able to resist.
Prep Time
The prep time for this recipe is approximately 10-15 minutes.
Cook Time
The cook time for this recipe is approximately 25-30 minutes.
Ingredients
- 1 pre-made pizza crust - 2 medium-sized potatoes, sliced thinly - 1/2 cup shredded mozzarella cheese - 1/2 cup shredded cheddar cheese - 1/4 cup diced onions - 1/4 cup diced green peppers - 1/4 cup diced red peppers - 2 tablespoons olive oil - Salt - Pepper
Equipment
- Pizza pan or baking sheet - Sharp knife or mandolin slicer - Spatula - Cutting board
Method
1. Preheat your oven to 425°F. 2. Slice the potatoes thinly, and place them in a bowl. Drizzle olive oil and add salt and pepper to taste. Toss until the potatoes are coated evenly. 3. Spread the pre-made pizza crust on the pizza pan or baking sheet. 4. Layer the potato slices on top of the pizza crust, making sure they are arranged in a single layer. 5. Sprinkle the shredded mozzarella and cheddar cheese on top of the potato slices. 6. Add the diced onions, green peppers, and red peppers on top of the cheese. 7. Bake the pizza in the oven for 25-30 minutes, or until the crust is crispy and the cheese is melted and bubbly. 8. Remove the pizza from the oven, and let it cool for a few minutes before slicing and serving.
Notes
- You can use any toppings you like on this pizza recipe. Try adding bacon, ham, or even some fresh herbs like rosemary or thyme for extra flavor. - If you prefer a thinner crust, you can use a pre-made flatbread instead of a pizza crust.
- Make sure to slice the potatoes thinly so that they cook evenly on the pizza. - If you don't have olive oil, you can use vegetable oil or melted butter instead. - To make the pizza even more crispy, you can brush the edges of the crust with some olive oil before baking.
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