I say event because it usually takes 1-1/2 hours or more from start to finish. We all like a different type of pizza. Tink likes hers plain with cheese and no spices. Hubby and I have a low sodium, very little cheese, lots of basil, olive oil and tomato slices and chunks, pizza. Duke (as my teen likes to go by, he says the boys at the jazz club call him that. I love that boy's sense of humor) loves pizza heavy in garlic, cheese and no sauce. Ickis likes a good old fashioned pizza with just sauce and cheese.
This is the crust I use: Pizza crust recipe. It's delicious. There is another one I'll be trying, from Peter Reinhart, and will let you know how it is when I get around to it.
I'm not retyping this recipe because there's not a thing I change. I make extra sometimes and put it in the fridge to make pizzas for lunch. Just let it reach room temp before trying to form it into disks. It has handled being in the fridge for a few days with no issues.
Duke's favorite pizza so far was the Loaded Bacon Potato Pizza. The recipe is from my Betty Crocker.com cookbook but I'm just going to include how I made it. I didn't use the prepackaged pizza crust, sour cream potato topper, or prepackaged potato slices.
Here is the way I made it. I'm sorry for not having exact measurements. It's my Mema's fault that I've learned to improvise and just throw things together.
Loaded Baked Potato Pizza
Preheat oven, with pizza stone in it if you have one, to 400°F. You may also make the pizza on the back of a cookie sheet.
Pizza Crust
Sour cream
baked potato
olive oil
pepper
bacon
tomato
shredded cheddar cheese
chives, I used scallions
Spread the sour cream over the pizza crust. I mixed some dry onion and a little onion powder into it first.
Cut the baked potatoes into thin slices. Potatoes baked the day before and cold from the fridge work the best. I think mine were actually from dinner a few days before hand!
Mix the potato slices with olive oil, and some pepper. and place over sour cream.
Top with crumbled up bacon, tomato, cheese and chives.
Bake 18-20 minutes or until potatoes are heated and cheese is melted.
Allow to slightly cool a minute or two and enjoy!
This is the crust I use: Pizza crust recipe. It's delicious. There is another one I'll be trying, from Peter Reinhart, and will let you know how it is when I get around to it.
I'm not retyping this recipe because there's not a thing I change. I make extra sometimes and put it in the fridge to make pizzas for lunch. Just let it reach room temp before trying to form it into disks. It has handled being in the fridge for a few days with no issues.
Duke's favorite pizza so far was the Loaded Bacon Potato Pizza. The recipe is from my Betty Crocker.com cookbook but I'm just going to include how I made it. I didn't use the prepackaged pizza crust, sour cream potato topper, or prepackaged potato slices.
Here is the way I made it. I'm sorry for not having exact measurements. It's my Mema's fault that I've learned to improvise and just throw things together.
Loaded Baked Potato Pizza
Preheat oven, with pizza stone in it if you have one, to 400°F. You may also make the pizza on the back of a cookie sheet.
Pizza Crust
Sour cream
baked potato
olive oil
pepper
bacon
tomato
shredded cheddar cheese
chives, I used scallions
Spread the sour cream over the pizza crust. I mixed some dry onion and a little onion powder into it first.
Cut the baked potatoes into thin slices. Potatoes baked the day before and cold from the fridge work the best. I think mine were actually from dinner a few days before hand!
Mix the potato slices with olive oil, and some pepper. and place over sour cream.
Top with crumbled up bacon, tomato, cheese and chives.
Bake 18-20 minutes or until potatoes are heated and cheese is melted.
Allow to slightly cool a minute or two and enjoy!
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