Potato-Crust Pizza
This recipe makes 4 servings
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 |
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.
Ingredients
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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