Potato Cake Pizza

Ray Crick

TVWBB Emerald Member
Potato Cake Pizza

4 medium russet potatoes
2 cups roasted or grilled veggies (your choice)
1 cup balsamic vinegar reduced to a syrupy glaze (2 to 3 tbs) or use a pomegranate glaze
Ghee (or clarified butter)
Parmesan cheese
Fresh chives - chopped

• Preheat oven to 350 degrees
• Coarsely shred the potatoes.
• Heat butter in med high skillet, and add ¼ the potatoes, shaping to a circle about 7 to 8 inches diameter. Cook until bottom is a nice crusty brown, then flip and do the same for the other side. When done, place on a sheet pan until all potatoes are cooked.
• Cook remaining potatoes so that you have 4 “pizza bottoms”.
• Spread roasted veggies on potatoes, drizzle the reduced balsamic (or glaze) over the veggies, and sprinkle parmesan over top of mixture (or you can add mozzarella instead)
• Bake at 350 degrees for about 10 minutes, and then put under broiler for a minute or so to brown cheese
• Remove from oven and sprinkle the chives over the potatoes and serve.

I have not tried this on the grill, but I am sure it can be done. My wife loves these as a non-bread pizza. My original recipe used portabella mushroom caps and I decided to try the potatoes and was wonderfully surprised. I also plan to try these as small appetizers (making the potatoes about 2 inches in diameter).