Potato Pizza: Pizza di Patate
 

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Ease of preparation: intermediate

8 quarts water
4 pounds baking potatoes, like russets
1 1/2 cups ricotta
1 cup hard provolone, freshly grated
2 eggs
2 bunches Italian parsley, leaves finely chopped to yield 1/2 cup
Salt and pepper
2 cups fresh bread crumbs
1/2 cup extra-virgin olive oil, divided into tablespoons

Bring 8 quarts of water to a boil. Cook the potatoes in the boiling water until they are easily pierced with a paring knife, about 25 minutes. Drain the potatoes and, while they are still warm, peel them and pass them through a food mill.

Add the ricotta, provolone, eggs, and parsley and season with salt and plenty of black pepper.

Form 8 (6-inch) pizzas with wet hands, about 1/2-inch thick, and press each side of each pizza into a plate filled with the bread crumbs. Set aside until all are finished.

In an 8-inch, nonstick pan, heat 1 tablespoon oil until smoking. Place 1 pizza at a time into the pan and cook about 4 minutes per side, until each side is dark golden brown. Place the cooked pizza on a tray lined with paper towels to drain until all are done. To serve, place the pizza on a rack on a cookie sheet and into a preheated 450 degree F oven for 6 to 8 minutes. Remove and serve in a pile.

Mediterranean Pizza Recipe

1 whole wheat pizza dough
1 ½ teaspoons olive oil
½ cup red onions thinly sliced
1 small jar artichokes
½ cup kalmata olives halved
3 handfuls baby spinach
½ cup mozzarella
½ container feta

Form the dough into the desired shape, slather with oil and cook untopped at 415°F for 5-7 minutes. While the dough is cooking, cook the spinach until wilted. Remove dough from oven and top with sliced red onion, artichokes, kalmata olives, and spinach. Top with mozzarella and then feta. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let stand for 2-4 minutes before enjoying.

Garlic Pizza Recipe 1 whole wheat pizza dough 5 heads of garlic ¼ bag of baby spinach ¼ teaspoon nutmeg 1 cup mozzarella ½ cup feta In a dutch oven or other large pan and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place garlic cut side down. Bake 1 hour or until cloves are soft and golden. Remove garlic from the oven and let sit until cool enough to handle. Carefully squeeze each head of garlic to expel the cloves that you cannot remove individually. Smash garlic cloves into a thick paste, adding olive oil if necessary to reach a spreadable consistency. Cook the spinach in a pan with a little water until it is wilted. Form the dough into the desired shape, and cook untopped at 415°F for 5-7 minutes. Remove dough and apply garlic paste as you would a pizza sauce. Add cooked spinach, nutmeg, mozzarella and feta. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let stand for 2-4 minutes before enjoying. This Garlic Pizza Recipe is perfect for keeping vampires away!

Broccoli Aioli Pizza

2 teaspoons cornmeal
10 ounce can Pillsbury refrigerated pizza crust

Toppings:
1/4 cup olive oil
4 garlic cloves, chopped
2 tablespoons chopped shallots or onion
1 tablespoon balsamic vinegar
1/3 cup grated Romano or Parmesan
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon red pepper flakes
6 ounces sliced Havarti or Monterey jack cheese
16 ounce package frozen broccoli cuts, thawed, well drained
7 ounce jar roasted red peppers, drained, sliced into 2 x 1/4 inch strips
1/2 cup grated Parmesan or Romano

Heat oven to 425F. Lightly grease 12 inch pizza pan or 13 x 9 inch pan; sprinkle with cornmeal. Unroll dough; press in bottom and up sides of greased pan to form a rim. Bake for 5 to 8 minutes or until light golden brown. In food processor bowl with metal blade or blender container, combine oil, garlic, shallots, vinegar, Romano, basil, thyme oregano and red pepper flakes; process until smooth and set aside. Arrange Havarti over partially baked crust. Place broccoli evenly over cheese. Dollop oil mixture evenly over top. Arrange pepper strips over broccoli; sprinkle with Parmesan cheese. Bake for 17 to 22 minutes or until edges of crust are deep golden brown. Serve immediately. 8 servings.

Broccoli and Cheddar Pizza

1 tablespoon + 2 teaspoons olive oil
3 garlic cloves, minced
2 cups thawed frozen chopped broccoli
1/2 cup part skim ricotta cheese
1 pizza crust dough
1 teaspoon sesame seed
3 ounces Cheddar, shredded
3 ounces part skim, mozzarella shredded
2 teaspoons grated Parmesan cheese
dash of pepper

Preheat oven to 425F. In a 10 inch nonstick skillet heat oil; add garlic and cook over medium heat, stirring frequently, until golden brown, about 1 minute. Add broccoli and cook, stirring occasionally, until broccoli is thoroughly heated, 3 to 4 minutes. Remove from heat; stir in ricotta cheese and set aside. Spray 12 inch round pizza pan with nonstick cooking spray; fit pizza crust dough into pan. Spread broccoli mixture evenly over dough, leaving 1/2 inch of outer edge of dough uncovered. Sprinkle sesame seed over outer edge of dough. Sprinkle cheddar and mozzarella cheeses over broccoli mixture, then sprinkle with Parmesan cheese and pepper. Bake until pizza crust is lightly browned, 15 to 20 minutes.

Caribbean Pizza

1 pizza crust
8 ounces tomato sauce
30 ounces black beans, rinsed and drained
8 ounces crushed pineapple, drained
4 teaspoons lime juice
2 tablespoons fresh cilantro, chopped
6 ounces mozzarella cheese, shredded

Preheat oven to 425F. Bake crust for 5 minutes. Spread tomato sauce over partially baked crust. Top with the black beans and pineapple. Drizzle the lime juice over the top. Evenly sprinkle the cilantro and mozzarella cheese on top. Return to the oven and bake for 12 to 14 minutes or until edges of crust are turning golden and cheese is melted in the center. You can make your own crust, use the refrigerated dough or a premade crust like Boboli for this recipe. If using premade, you do not need to partially bake it first unless you want a firmer crust.

Cheesy Pepper and Mushroom Pizza

1 1/2 cups flour
1/2 teaspoon sugar
3/4 cup low fat cottage cheese, drained
1 egg
1 teaspoon dried basil, crushed
1 medium green or sweet red pepper
1 cup shredded mozzarella cheese
1 package active dry yeast
1 teaspoon cooking oil
1 tablespoon cornmeal
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 cup sliced fresh mushrooms

For crust, mix 3/4 cup of the flour, the yeast, sugar and 1/4 teaspoon salt. Add oil and 1/2 cup warm water; 120 to 130F. Beat with electric mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic; 5 minutes total. Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in warm place till double about 30 minutes. Punch down. Cover; let rest 10 minutes. On a floured surface roll dough into a 14 inch circle. Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in 425F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic and 1/8 teaspoon pepper. Cover; blend till smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with Mozzarella. Bake in 425F oven till hot. 6 servings.

Mediterranean Pizza Recipe

1 whole wheat pizza dough
1 ½ teaspoons olive oil
½ cup red onions thinly sliced
1 small jar artichokes
½ cup kalmata olives halved
3 handfuls baby spinach
½ cup mozzarella
½ container feta

Form the dough into the desired shape, slather with oil and cook untopped at 415°F for 5-7 minutes. While the dough is cooking, cook the spinach until wilted. Remove dough from oven and top with sliced red onion, artichokes, kalmata olives, and spinach. Top with mozzarella and then feta. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let stand for 2-4 minutes before enjoying.

Portabella Pizza

Ingredients

4 portabella mushrooms Olive oil 1/4 of 1 purple onion (slivers) 4 Roma tomatoes sliced 1 Tbsp. minced garlic 1 1/2 cups Italian cheese mix

Preparation

Wash mushrooms and remove stems. Rub olive oil all over the mushroom caps and place top side down on foil lined cookie sheet. Saute, tomatoes in a small amount of olive oil, add garlic and onions, cook for 3 mintues. Arrange tomato mixture in mushroom caps and top with the cheese mixture. Bake in a 350 degree oven for 3-5 minutes, no longer. Serve with spinach salad. Low carb, low fat and full of flavor.