Spicy Potato Pizza Recipes

SPICY PEROGY PIZZA

Steps:

• (Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
• Preheat oven to 425° and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeno in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they won't cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
• Increase oven temperature to 500° F.
• Prepare the cactus sauce by stirring together the sour cream, Caesar salad dressing, Parmesan, green onion and red pepper flakes. Set aside.
• Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add cactus sauce and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapeno) into a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
• Bake in 500° oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.

SPICY POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

SPICY PEROGY PIZZA

Steps:

• Thinly slice potatoes and place, over lapping, on a greased baking sheet. Sprinkle with salt, pepper, garlic powder, parsley, dried red chilies and paprika. Bake for 20-30 minutes at 350°F.
• Spread a very thin layer of tomato sauce on crust and sprinkle with mozzarella (not as much sauce or cheese as on a regular pizza or it will overpower the potatoes) Carefully spread sour cream on top of sauce/cheese.
• Place baked potato slices on top and sprinkle with broken up bacon and then onions.
• Bake at 425°F for 15-20 minutes. Take pizza out and sprinkle cheddar cheese and chopped green onions.
• Turn oven off and put pizza back in for about 5 minutes to melt the cheddar.

SPICY POTATO PIZZA

Steps:

• Place potato, butter and tasty cheese (mature cheddar) in a bowl and mix to combine.
• Place the potato mixture in a greased nonstick frying pan and spread to cover the base.
• Arrange the salami, tomato mushrooms and green pepper over potato.
• Sprinkle with mozzarella cheese and cook over medium heat until potato is crisp and golden.
• Place under a preheated grill and cook for 10 minutes or until cheese melts and is golden.

LOADED BAKED POTATO PIZZA

Steps:

• Heat oven to 375º. Spray a large cookie sheet with Pam. Unroll pizza crust onto cookie sheet and roll into a 13x9 rectangle.
• Bake 10-13 minutes or until light golden brown. Set aside.
• Pierce potato with fork and microwave 4-5 minutes, or until tender. Cover, let stand 5 minutes. When cool enough to handle, peel and cut into 1/4" cubes.
• In small bowl mix potato, oil, salt & pepper and set aside.
• Cook broccoli in microwave as directed on box. Place in small bowl to cool slightly.
• MIx sour cream and ranch dressing in small bowl. Spread on pizza crust to within 1" of edge. Sprinkle 1/2 cup of cheese over top. Sprinkle with bacon.
• Spread broccoli and potatoes over bacon. Top with tomatoes, onions, and remanining cheese.
• Bake 15-20 min or until crust is brown and cheese is melted.

SPICY POTATOES

Steps:

• For the potatoes, preheat the oven to 220C/425F/Gas 7.
• Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
• Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well.
• Roast in the oven for 40-50 minutes until crisp and golden and cooked through.
• Once roasted, add the spices to the oil.
• Toss potatoes in the tempered spices and serve.