Idaho Potato Crusted Pizza is made using a crust that is made from potatoes! Yes, this is a potato crust used with this pizza. What a wonderful light meal this pizza makes, not to mention the delightful smells coming from your kitchen while it bakes!
Making a homemade pizza using this Idaho Potato Crusted Pizza recipe is a great way to use the fresh produce from your garden or from your local Farmer’s Market.
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly-cracked
- 4 tablespoons cornstarch
- 1 1/2 pounds Idaho potatoes (about 4 medium), scrubbed
- 3 tablespoons olive oil, extra-virgin, divided
- 1/4 cup chicken stock or beef stock
- 1/2 cup basil pesto, prepared
- 1 cup chicken, cooked and shredded
- 1 red bell pepper, seeded and cut into rings
- 4 ounces feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 8 to 10 basil leaves, torn into pieces
Preheat oven to 400 degrees F.
In a small bowl, stir together the salt, pepper, and cornstarch; set aside.
Using a food processor or mandoline, slice potatoes very thinly and place them in a large mixing bowl. Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture, and toss again.
Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan. Layer the potatoes on the pan, overlapping the slices in concentric circles. Cover the pan completely. Sprinkle the potatoes with the broth, brush them with the remaining oil, then press the potatoes down firmly with your clean hands to compact them into a crust.
Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes or until edges are browned and potatoes are tender.
Remove the potato crust from the oven and spread the pesto over the potatoes using a rubber spatula. Top the pizza with the cooked chicken, pepper rings, feta, and Parmesan cheese. Return the pizza to the oven for another 10 minutes, or until feta is softened and the pizza is heated through. Remove from the oven, sprinkle with basil and cut into wedges. Use a spatula to loosen the potato crust from the pan.
Makes 6 main-course servings.
Source: Photo from the Idaho Potato Commission. Recipe by Bev Jones, of Brunswick, MO, contest winner for the Idaho Potato Commission.