Potato Pizza Buns Recipes

ROASTED PIZZA POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a 9-by-13-inch baking dish and season with the dried oregano and a good pinch of salt. Drizzle with the oil and toss to coat with your fingers. Roast for about 1 hour. (I went 1 hour and 10 minutes, just for extra browning.)
• Remove the potatoes from the oven and switch the oven to broil.
• Sprinkle the grated cheese over the potatoes and arrange the pepperoni in a single layer over the cheese. Broil for 2 to 3 minutes; don't take your eyes off it (see Cook's Note)! This happens fast, and all we want is browning and bubbling, and for the pepperonis to crisp and curl. Serve immediately with pizza sauce and a sprinkle of parsley or chives!

PIZZA BUNS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place bun halves, crust sides down, onto a baking sheet. Broil the buns until just toasted, about 1 minute. Watch them carefully, they burn easily. Set the toasted buns aside.
• Turn oven heat to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook and stir the ground beef until the meat is browned and crumbly, about 10 minutes. Drain excess grease, and stir in the onion. Cook and stir the beef mixture until the onion is translucent, about 5 more minutes, then stir in the pizza sauce, Parmesan cheese, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and paprika. Bring the sauce to a boil, and simmer for 10 to 15 minutes to blend the flavors, stirring often.
• Spoon the beef sauce over the buns on the baking sheet, and top each bun with about 1/4 cup of the shredded mozzarella cheese. Return the buns to the oven, and bake until the cheese is bubbly and lightly browned, about 10 minutes.

POTATO-PIZZA-BUNS

Steps:

• Preheat your oven to 200°C/400°F.
• Grate the potatoes finely into a big bowl.
• Add flour, baking powder, salt, herbs. Mix well. Add water and oil. Stir well to combine.
• Using your hands form small balls, put them onto a paper-lined baking sheet and flatten slightly. Sprinkle with cheese if using.
• Bake for about 30 minutes (you might want to check after 20 minutes).
• Enjoy.
• Note: These are great eaten directly from the oven, but can also be eaten cold.

HOMEMADE POTATO BUNS

Steps:

• Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
• Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
• Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
• Line 2 baking sheets with parchment paper.
• Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
• Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
• When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.

PIZZA POTATOES

Steps:

• Combine the potatoes and contents of sauce mix in a greased 1-1/2-qt. baking dish. In a large saucepan, bring the tomatoes, water and oregano to a boil. Pour over potatoes. Top with pepperoni. , Bake, uncovered, at 375° for 50-60 minutes or until the potatoes are tender. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.