Best 2 Potato Pizzas Recipes

Calling all pizza lovers and spud enthusiasts! Prepare to embark on a culinary adventure that harmoniously blends the crispy charm of pizza with the comforting warmth of potatoes. Our article unveils a captivating collection of potato pizza recipes that cater to diverse preferences and dietary restrictions. From the classic Margherita adorned with fresh basil and mozzarella to the tantalizing BBQ Chicken bursting with smoky flavors, each recipe promises a delightful journey for your taste buds.

Whether you're a gluten-free enthusiast seeking a wholesome alternative to traditional pizza dough or a vegan yearning for a plant-based indulgence, we've got you covered. Our selection includes a delightful Gluten-Free Potato Pizza brimming with flavor and a guilt-free Vegan Potato Pizza that will satisfy your cravings without compromising your dietary choices. And for those who appreciate the simplicity of a quick and easy meal, the Air Fryer Potato Pizza emerges as a time-saving hero, promising crispy perfection in minutes.

Buckle up and get ready to explore the realm of potato pizzas, where crispy potato crusts meet an array of delectable toppings, creating a symphony of flavors that will leave you craving for more.

Here are our top 2 tried and tested recipes!

POTATO PIZZAS

Potato Pizzas image

Recipe adapted from and courtesy of Table on Ten.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 2h35m

Yield Makes 2

Number Of Ingredients 11

Ingredients

8 ounces fingerling potatoes (8 to 12)
2 lemons, juiced
Coarse salt
1/3 cup extra-virgin olive oil, divided
1 pound cipollini onions, halved and sliced lengthwise (about 4 cups)
1 tablespoon coarsely chopped fresh rosemary leaves
1 pound store-bought pizza dough, thawed if frozen, or your favorite homemade dough
All-purpose flour, for rolling
Coarse yellow cornmeal, for pizza peel
4 ounces soft plain goat cheese, divided
Flaky sea salt, such as Maldon

Steps:

Slice potatoes very thin with a mandoline, and place in a bowl. Pour lemon juice over potatoes, and add a pinch of coarse salt. Let sit at least 1 hour 30 minutes.
Heat a large skillet over medium heat, and add 1 tablespoon oil. Add onions, and stir to coat. Reduce heat to low, and cook 10 minutes. Season onions with coarse salt, and cook, stirring frequently, until rich brown in color, 45 minutes to 1 hour (add a little water to skillet if onions begin to stick). Remove from heat, and let cool.
Heat remaining oil and the rosemary in a small saucepan over low heat 15 minutes (do not let boil). Let cool, then pour through a fine sieve into a bowl.
Meanwhile, place a pizza stone on middle rack of oven, and preheat oven to 500 degrees, at least 30 minutes. Divide dough into 2 pieces, and form each into a ball. Loosely cover with a kitchen towel or plastic wrap, and let stand 15 minutes. Roll each ball of dough into a 12-inch round or an oval about 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin (or stretch it with your hands). Lightly dust a wooden pizza peel with cornmeal, and place 1 round of dough on peel. Generously brush dough with rosemary oil. Place half the onions on dough, leaving a 1/2-inch border. Drain potatoes, discarding lemon juice, and cover onions with half the potatoes. Crumble half the goat cheese over potatoes.
Slide pizza from peel to pizza stone, and bake until crust is golden brown and potatoes are cooked, 10 to 12 minutes. Transfer pizza to a cutting board, and sprinkle with sea salt. Repeat with second pizza.

SALMON, POTATO AND CAPER PIZZAS

Salmon, Potato and Caper Pizzas image

From our local/state Sunday newspaper. It got a good review on the nutrition stakes and rated well being packed in omega-3, flavanoid compounds, quencetin. vitamin A and K. Times are estimated.

Provided by ImPat

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 pieces lebanese bread (wholemeal 25cm diameter)
400 g potatoes (red delight, thinly sliced)
cooking spray (olive oil)
2 teaspoons fresh thyme (leaves)
2 garlic cloves (very thinly sliced)
1 tablespoon small caper (rinsed drained)
50 g reduced-fat mozzarella cheese (1/2 cup coarsely grated)
150 g skinless salmon fillet
75 g light sour cream (1/4 cup)
1 tablespoon lemon juice (fresh)
1 teaspoon horseradish cream
mixed salad green (to serve)

Steps:

Preheat oven to 220C and place Lebanese bread on 2 large baking trays.
Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella.
Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp.
Meanwhile, heat a non-stick frying pan over medium heat and spray with oil and cook salmon for 2 to 3 minutes each side or until fish flakes easily when tested with a fork in the thicken part and then flake into large pieces.
Combines sour cream, lemon juice and horseradish cream in a bowl.
Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.

Tips:

Use the freshest potatoes possible for the best flavor and texture.
Shred the potatoes using a grater with large holes to ensure they cook evenly.
Squeeze as much moisture out of the shredded potatoes as possible before forming them into pizzas.
Use a non-stick skillet or griddle to cook the potato pizzas to prevent them from sticking.
Cook the potato pizzas over medium heat so that they have time to cook through without burning.
Top the potato pizzas with your favorite toppings, such as cheese, sauce, vegetables, and meat.
Serve the potato pizzas immediately after cooking.

Conclusion:

Potato pizzas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are a great way to use up leftover potatoes, and they can be customized to suit any taste. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.