Potato Pizza with Potato Crust
For the potato crust:
2 cups grated raw potato (about 2-3 medium-sized potatoes)
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon #79 Michel's Meatball Spice Blend
1 large egg, lightly beaten
For the toppings:
1/2 cup pizza sauce (homemade or store-bought)
1 1/2 cups shredded mozzarella cheese
1/2 cup thinly sliced red onion
1 medium-sized potato, thinly sliced
1/4 cup sliced black olives (optional)
1/4 cup chopped fresh basil or parsley
1 teaspoon #79 Michel's Meatball Spice Blend
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Olive oil, for drizzling
Preheat your oven to 425°F (220°C). Grease a 12-inch (30 cm) pizza pan or large baking sheet.
In a large bowl, combine the grated potato, Parmesan cheese, all-purpose flour, salt, black pepper, Michel's Meatball Spice Blend, and lightly beaten egg. Mix well to form a dough-like consistency.
Press the potato mixture evenly onto the prepared pizza pan or baking sheet, creating a round crust about 1/4-inch (0.6 cm) thick.
Bake the potato crust in the preheated oven for 20-25 minutes, or until it is golden brown and crispy around the edges.
Remove the crust from the oven and spread the pizza sauce evenly over it, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the sauce.
Arrange the thinly sliced red onion, potato slices, and black olives (if using) over the cheese.
Season the pizza with salt and pepper, and Michel's Meatball Spice Blend to taste.
Return the pizza to the oven and bake for an additional 12-15 minutes, or until the cheese is melted and bubbly and the potato slices are tender.
Remove the pizza from the oven and let it cool for a few minutes.
Sprinkle the chopped fresh basil or parsley and red pepper flakes (if using) over the pizza.
Drizzle the pizza with a little olive oil, slice it into portions, and enjoy your creative and delicious Potato Pizza with Potato Crust and Toppings!