You may have seen the post on my invention of gluten-free Pounder Potato Pizza. Well, I'm a tinkerer at heart and am always looking for improvements. The original potato pizza creation relied on simply smashing the baked potatoes, adding toppings, and baking. My niece Anika who has foster children in addition to her own has to feed a family of 10. She tried the initial potato pizza and left the following comments:
Tio, both Alesa and Anna are gluten free so as soon as I saw this I had to make it. I just had to come back to publicly thank you. I made this 2 nights in a row. On Sunday night for the kids I nanny for and again last night for my family. Not only is it a very inexpensive way to feed a family of 10 but all ingredients were on hand. I actually ended up using a hand mixer as soon as the potatoes were cooked which is how I normally mix my mashed potatoes and last night I also added cheese to the potatoes and mixed them before addeding the olive oil and the rest of the ingredients. We like a little bit of the crunchy cheese (like they make them in Spain) and last night I didn't hear the timer go off and they were in there for an extra couple of minutes. The result was great : ) Ernesto's daughter who lives in Tucson was visiting and asked for me to email her mom the recipe.
I love feedback (if you try any of what I put on my blog please take time to comment about the good and bad so everyone can learn from your experience) and Anika's innovations--such as more mashing, putting cheese in the crust etc.--interested me very much. I also wanted to go beyond the simple cheese pizza of the original recipe. Starting with Anika's innovations I decided to reinvent the potato pizza in several fundamental ways. The results were delicious!
Here is the new and improved recipe for Potato Crust Pizza:
The Crust
- 2.5 lbs. Potatoes (I used 6 of them)
- 1/2 cup Cheese - grated
- 1/2 cup Kefir or Buttermilk
- 4 Garlic Cloves - roasted and minced
- Salt to taste
- Pepper to taste
- Olive Oil to drizzle
Pierce and bake the potatoes (I microwaved mine for 4 minutes at a time rotating until tender--about 12 minutes). Mash up the potatoes--skin and all. Add the cheese, kefir, minced garlic, salt, and pepper, and mix well. Oil a large pizza pan and spread the potato mixture smoothly (I raised and fluted the edges a bit). Drizzle the top with olive oil and spread with a food brush. Cover with toppings (see some ideas below) and bake at 425 degrees fahrenheit for 40 minutes until crisp and golden-brown.
Topping Ideas
- Chicken Alfredo - spread with Alfredo Sauce, dot with chunks of chicken, and sprinkle with Parmesan cheese
- Bacon Cheese - spread with grated cheese (I used a mix of Cheddar and Monterrey Jack), garlic powder, a little salt, and top with chopped capers, red roasted peppers, and bits of bacon (this is the pizza pictured above)
- Margherita - As I was writing this post another niece (Carol) came over and mentioned that she and her roommates had made a potato crust pizza based the recipe on my blog and put a tomato garlic red sauce on it and covered it with basil and mozzarella
Try your favorite combinations of toppings and let us all know how it turns out. Whether or not you are avoiding gluten this is a delicious and inexpensive meal!
No comments:
Post a Comment