Tested till perfect Potato Pizza
Potato Pizza
Photography by Matthew Kimura

Potato Pizza

Potatoes form both the crust and golden topping for this nutritious knife-and-fork pizza.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 5 5potatopotatoes, (unpeeled), thinly sliced
  • 1 1oniononions, thinly sliced
  • 2 tbsp 2tbspolive oil
  • 1/2 1/2sweet red peppersweet red peppers, slivered
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced fresh parsley
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspdried rosemary
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupshredded provolone cheese or mozzarella cheese
  • 1/4 cup 1/4cupfreshly grated Parmesan cheese
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, toss together potatoes, onion and oil. Stir in red pepper, garlic, parsley, salt, rosemary and pepper.

Brush 12-inch (30 cm) pizza pan with oil; spread with potato mixture. Bake in 450°F (230°F) oven for 15 minutes or until tender, brown and crisp. Sprinkle with cheeses; bake for 5 to 8 minutes longer or until golden brown.

Nutritional Information Per serving: about

cal 205 pro 6g total fat 8g carb 28g
All rights reserved. TVA Group Inc. 2015