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Pizza with Potato Crust https://www.metro.ca/userfiles/image/recipes/pizza-croute-pommes-terre-6801.jpg PT30M PT45M PT1H15M
Preheat oven to 230°C (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!
1
5 medium potatoes 1 Tbsp. (15 mL) olive oil 1 clove of garlic, chopped 1/2 tsp. (2 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 0.500 green pepper 3 1/2 oz (100 g) mushrooms 1 onion 6 slices of pepperoni 2 cups (500 mL) cheese of your choice
Pizza with Potato Crust

Pizza with Potato Crust

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  • Gluten-free
1
Pizza with Potato Crust
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5
    medium potatoes
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    SWEET POTATOES

    $1.29 /lb

    PRODUCT OF U.S.A. 2.84/kg

  • 1 Tbsp.
    (15 mL)
    olive oil
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    750 ml SELECTED VARIETIES

  • 1
    clove of garlic, chopped
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1
    small can of tomato paste
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  • 2 Tbsp.
    (30 mL)
    tomato sauce
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    680 ml SELECTED VARIETIES BUY 2/ 1.49 ea. BUY 1/ 1.99 ea.

  • 1
    clove of garlic, chopped
  • 1 tsp.
    (5 mL)
    dried basil
  • 1 tsp.
    (5 mL)
    dried oregano
  • 2
    italian tomatoes
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    $2.44 ea. or /lb

    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

    TOMATOES ON THE VINE

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  • 0.500
    green pepper
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    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

  • 3 1/2 oz
    (100 g)
    mushrooms
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  • 1
    onion
  • 6
    slices of pepperoni
  • 2 cups
    (500 mL)
    cheese of your choice
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Imprimer ma sélection

Preparation

Preheat oven to 230°C (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!

Source : Féd. producteurs de pommes de terre du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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