Tag Archives: potato

Hot Pepper, Potato, and Onion Pizza Recipe

Hot Pepper, Potato, and Onion Pizza


  • Sauteed hot pepper (wear gloves while chopping)
  • Sauteed onion
  • Roasted sliced potatoes
  • Mozzarella cheese
  • Homemade pizza sauce
  • Homemade pizza dough

Note: This pizza packed a lot of heat. Even though I wore gloves while chopping the onion, I still burned my eye when I rubbed it later. And I inhaled some of the fumes while chopping the pepper leading me to decide that wearing a face mask would have been a good idea.  The heat didn’t hit Andrew until he ate a lone pepper slice and then he tried using the crust to numb the burn. It was totally worth it though; the pizza was great!


Potato Skin Pizza Recipe

Potato Skin Pizza

Boise, ID
When I think of Idaho I think potatoes. Henry Spalding was the first to plant potatoes in the rich volcanic soil of Idaho in the 1830s and today the state produces more potatoes than any other. The potato is so essential to Idaho’s economy it was deemed the official state vegetable in 2002.

Since the potato’s introduction to the US, horticulturists have been experimenting and growing new and different varieties of potatoes. I have done my own experiments using potatoes on pizzas by grilling or using french fries. Today, I turned one of my favorite potato appetizers into a pizza: Potato Skin Pizza.

I started by slicing small potatoes then roasting them in the toaster oven. I also oven baked a few strips of turkey bacon and then crumbled them into bite sized pieces.  After pre-baking the dough I sprinkled on cheddar cheese, arranged the potato slices and bacon bits, then baked the pizza for about 10 minutes. When the pizza was finished baking I garnished it with chopped chives and a dollop of sour cream. This pizza was extremely flavorful! You could taste all of the individual ingredients and combined it was like one big potato skin. It even inspired a little football nostalgia!

#46: Grilled Potato Leek Pizza Recipe 8/22/10

My back-up grilled pizza recipe was inspired by the potato leek soup my dad used to make when I was a child. In addition to leeks, we received potatoes from the food collective this week. Andrew sliced and grilled these and set them aside. Again, I sprayed canola oil on the rolled out dough and laid it on the grill pan, let it cook for a few minutes and then flipped it. We did a team assembly of the pizza, topping it with marinara, Fontina and mozzarella cheeses, the leeks and potatoes.

Both pizzas turned out great! I was worried about burning the dough, but I made sure to keep a close eye on them and all turned out well. The grilling pan we picked up at Bed Bath & Beyond especially helped. My pizza crust is typically thin and crispy, but on the grill it was even thinner. It seems that cooking on the grill allows more air to penetrate the dough, ultimately creating a lighter and might I add tasty grill flavored crust. To top it off, the cheese melted just right and the flavors really jumped off both pizzas. I will definitely be creating a few more grilled pizza recipes to enjoy in the last weeks of summer.

#11: Loaded Potato Pizza Recipe 3/6/10

Loaded Potato Pizza

Potatoes and pizza never would have crossed my mind. This recipe came from Andrew’s idea to turn our favorite meals into pizza. A simple dish I enjoy making is  roasted red potatoes topped with the typical potato toppings so I tried turning it into a pizza tonight. I sliced the potatoes very thin and roasted them with Wegmans Basting Oil with Garlic and Herbs. I brushed the dough with the same basting oil, added scallions, Colby cheese, chopped broccoli, mild Italian sausage and the potatoes.  We both really enjoyed it!