Pizza with Potato Crust
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 15 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pizza |
| Source: | Féd. producteurs de pommes de terre du Québec |
Recipe ingredients
- 5 medium potatoes
- 1 Tbsp. (15 mL) olive oil
- 1 clove of garlic, chopped
- ½ tsp. (2.5 mL) salt
- 1 small can of tomato paste
- 2 Tbsp. (30 mL) tomato sauce
- 1 clove of garlic, chopped
- 1 tsp. (5 mL) dried basil
- 1 tsp. (5 mL) dried oregano
- 2 Italian tomatoes
- ½ green pepper
- 3.5 oz (115 g) mushrooms
- 1 onion
- 6 slices of pepperoni
- 2 cups (500 mL) of your choice of cheese
Preparation
Preheat oven to 230ºC (450°F).
Cover a pizza pan with parchment paper and oil it if pan is not stick proof. Peel and cut potatoes into 5 mm (0.2 inch) slices (ideally using a mandolin).
Spread the slices on the pan, overlapping them by 1 cm (0.5 inch), starting from the outside and going in towards the centre.
Mix oil, garlic, and salt. Use a brush to coat potatoes with this mixture. Bake for 30 minutes.
Mix tomato paste, tomato sauce, garlic, basil and oregano. Use a brush to spread this mixture over potatoes.
Cut vegetables in 5 mm (0.2 inch) slices. Place them on crust in order--pepperoni, tomatoes, green pepper, mushrooms and onion. Top with grated cheese.
Bake for approximately fifteen minutes.
Épatante Patate!
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account