Potato Pizza with Smoked Cheese and Spicy Peppers
Classic Casserole® Scalloped Potatoes reinvnet the wheel as a tasty yet unexpected base in the flavorful twist on America's favorite pie.
Serving size: .25
Instructions
| Ingredient |
Quantity |
Instructions |
| Classic Casserole® Scalloped Potatoes |
1 carton
|
Pour boiling water over sauce mix in half pan. Stir well. Add dry potatoes; stir to mix. Bake in 400° F oven (350° F convection) for 35 minutes. Set aside. |
| Sauce mix |
2 pouch
|
|
| Boiling water |
3 1/2 qt.
|
|
| Thinly sliced onions |
2 lb.
|
Grill onions on oiled griddle or in cast-iron pan over medium heat until golden brown. Set aside. |
| 12-inch par-baked thin pizza crusts |
8
|
Assemble each pizza: spread 2 1/4 cups scalloped potatoes evenly over crust. Layer with 1/3 cup caramelized onions, 1/4 cup sun-dried tomatoes, 1/4 cup jalapeno slices, and 3/4 cup cheese on top. |
| Sun-dried tomatoes in oil, julienne cut, well drained |
2 cup
|
|
| Pickled jalapeno pepper slices, well drained |
2 cup
|
|
| Shredded smoked cheese (gouda, mozzarella, etc.) |
1 1/2 qt.
|
|
| Arugula leaves, coarsely chopped |
2 qt.
|
Bake each pizza in 450 F oven (400 F convection) on pizza pan or directly on oven rack about 10 minutes (7 to 9 minutes convection) until crust is browned and cheese is melted. Sprinkle each hot pizza with 1 cup arugula leaves. Cut into quarters to serve. |
Nutritional Information Per Serving
| Calories — 464 |
Protein — 16.5 |
Fat — 16.3 |
| Carbs — 63.1 |
Iron — 3 |
Sodium — 1279 |
| Potassium — 528.0 |
Zinc — 1.0 |
Vitamin A — 332 |
| Riboflavin — 0.1 |
Niacin — 1.4 |
Calcium — 332.7 |
| Cholesterol — 25.1 |
Vitamin B6 — 0.0 |
Vitamin B12 — 0.3 |
| Thiamine — 0.0 |
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