Potato-Crust Pizza
Shredded potatoes make an easy alternative to a dough crust when you're craving comforting spuds. Baking on the bottom rack gives a crispier crust.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 320 |
| pro | 12 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 42 g |
| fibre | 4 g |
| chol | 9 mg |
| sodium | 518 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 10% |
| vit A | 10% |
| vit C | 47% |
| folate | 13% |
-
4 baking potatoes, peeled (2 lb/1 kg)
2 tbsp (25 mL) olive oil
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) pasta sauce
Half sweet green pepper, sliced
1/2 cup (125 mL) sliced mushrooms
2 tbsp (25 mL) slivered black olives
3/4 cup (175 mL) shredded light provolone or part-skim mozzarella cheese
2 tbsp (25 mL) freshly grated parmesan cheese
Preparation:
In large pot of boiling salted water, cook potatoes for 10 minutes. Drain and let cool. Grate coarsely into large bowl. Add oil, oregano and pepper; toss to combine.
Lightly grease 12-inch (30 cm) round pizza pan; firmly press potatoes evenly over pan. Bake in bottom of 450°F (230°C) oven for 25 minutes or until tender and golden at edges.
Spread potato crust with pasta sauce. Top with green pepper, mushrooms and olives. Sprinkle with provolone and Parmesan cheeses. Bake for 5 to 10 minutes or until cheese is melted.
Source
© CanadianLiving.com
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