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Potato Crust Pizza

Potato Crust Pizza

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
KKNOPF

KKNOPF

Unique Pizza that uses hash brown potatoes for the crust, and is topped with sausage, tomatoes and mushrooms. Experiment with some of your other favorite toppings.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Coat a 16 inch pizza pan with nonstick cooking spray.
  2. Place sausage in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease, and set aside.
  3. In a large bowl, toss together the hash browns, salt, and 3/4 cup of the cheese until evenly blended. Spread in an even layer on the pizza pan, and pack down. Slice tomatoes thinly, and set on paper towels to drain. This will keep them from being watery when they cook.
  4. Bake for 30 to 35 minutes in the preheated oven, until the crust is nicely browned on the top and bottom. Remove from the oven, and arrange tomato slices all over the pizza. Sprinkle the remaining cheese, mushrooms and sausage evenly over the pizza. Return to the hot oven and bake for another 5 to 10 minutes, until cheese is melted. Cool for at least 5 minutes before cutting into slices.
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Reviews

GLOJAO
21

GLOJAO

10/9/2007

We too made it just like a pizza - used pizza sauce instead of sliced tomatoes. My kids LOVED it! A great alternative for those of us on a gluten free diet!

Apple Jacks
8

Apple Jacks

7/23/2006

This was a cute way for us to get a pizza fix without waiting forever for dough to rise. My only suggestion is that you use sauce instead of tomatoes, which tend to get lost in the cheese and sausage.

PATTON0626
6

PATTON0626

6/23/2008

I thought I would give this a try because it sounded interesting but I would not make it again. It was pretty bland and the flavors just did not meld with the hashbrowns. Thanks anyway!

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