Squash and Potato Pizzas Recipe

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Recipes.net Team
Recipes.net Team Published: March 8, 2021 Modified: May 31, 2021
Squash and Potato Pizzas Recipe
How To Make Squash and Potato Pizzas Print Made healthier with veggies, tender potatoes, golden squash, and Manchego cheese are arranged over store-bought crust for easy and tasty potato pizzas. Preparation: 30 minutes Cooking: 1 hour Total: 1 hour 30 minutes Serves:4People Ingredients 1lbmedium red potatoes,or yukon gold 3tbspextra virgin olive oil 1lbmedium yellow squash […]

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.

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 1lbmedium red potatoes,or yukon gold
  • 3tbspextra virgin olive oil
  • 1lbmedium yellow squash
  • salt and freshly ground pepper
  • all purpose flour,as needed
  • lbsfrozen pizza dough,thawed
  • 24cherry tomatoes
  • cupsManchego cheese,(7½ oz)
  • 2ozfrisée

Instructions

  1. Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. Generously flour a pizza peel or a large rimless baking sheet.

  6. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, ⅛-inch thick.

  7. Transfer the round to the pizza peel and top with ¼ of the potato slices.

  8. Drizzle lightly with olive oil and season with salt and pepper.

  9. 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.

  10. 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.

  11. Top the wedges with some of the torn frisées and serve at once. Enjoy!

Nutrition

  • 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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