How To Make Squash and Potato Pizzas
Made healthier with veggies, tender potatoes, golden squash, and Manchego cheese are arranged over store-bought crust for easy and tasty potato pizzas.
Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes.
Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat for about 20 minutes until the potatoes are just tender. Drain and let cool, then slice ⅛-inch thick.
In a large skillet, heat 1 tablespoon of olive oil. Add ⅓ of the yellow squash in a single layer and season with salt and pepper.
Cook the squash over moderately high heat, turning once, for about 2 minutes until golden brown. Transfer to a plate. Repeat with the remaining olive oil and squash in 2 batches.
Generously flour a pizza peel or a large rimless baking sheet.
On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, ⅛-inch thick.
Transfer the round to the pizza peel and top with ¼ of the potato slices.
Drizzle lightly with olive oil and season with salt and pepper.
Arrange ¼ of the squash over the potato, then scatter ¼ of the tomatoes followed by ¼ of the Manchego on top. Repeat with the remaining dough and topping.
Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut it into wedges.
Top the wedges with some of the torn frisées and serve at once. Enjoy!
- Calories: 1053.54kcal
- Fat: 44.59g
- Saturated Fat: 18.96g
- Trans Fat: 0.97g
- Monounsaturated Fat: 15.78g
- Polyunsaturated Fat: 4.86g
- Carbohydrates: 125.38g
- Fiber: 10.46g
- Sugar: 5.60g
- Protein: 39.62g
- Cholesterol: 84.15mg
- Sodium: 1609.35mg
- Calcium: 770.28mg
- Potassium: 1461.58mg
- Iron: 7.60mg
- Vitamin A: 316.21µg
- Vitamin C: 37.96mg
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