Potato Crusted Pizza (Sheet Pan Version)

Main Dish For School

Potato Crusted Pizza (Sheet Pan Version)

  • Ready Time: 60min
    No Reviews
  • Prep Time: 15min
    Cook Time: 20min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 24
    Prep Method: Baked
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Description

Recipe by: South Windsor High School

Note: This recipe has been revised by Chef Cyndie Story & the K-12 Culinary Team to reflect current contribution and nutrition requirements.

Operator Notes:
"A breakfast pizza with a potato crust. Inspiration came when I got my new job and in the freezer were frozen potato chips and we have no fryer. So I started thinking of ways to use the product up. This is a filling gluten free pizza."

One slice of potato crust pizza provides 2 1/2 Meat/Meat Alternate; 1/2 c Starchy Vegetable

Serving Size:
K-8: 1/24 of the pie
9-12: 1/24 of the pie

1 Serving Provides:
K-8: 2 1/2 M/MA; 1/2 c starchy V
9-12: 2 1/2 M/MA; 1/2 c starchy V

Yield:
K-8: 24 servings
9-12: 24 servings

Ingredients

Potato Crusted Pizza (Sheet Pan Version)

  • 1 bag (5 lb) Potato chips, skin on, frozen, thawed
  • 7.5 oz Turkey Bacon, uncooked
  • 1 quart & 2 cups eggs, liquid
  • 1 1/2 cups (7.5 oz) onions, red, diced
  • 1 2/2 cups (7.5 oz) peppers, red and green, diced
  • 1 Tablespoon & 1 1/2 teaspoon onion, granulated
  • 1 Tablespoon & 1 1/2 teaspoon garlic, granulated
  • 1 Tablespoon & 1 1/2 teaspoon black pepper, ground
  • 1 teaspoon Italian seasoning
  • 1 lb cheese, mozzarella

Preparation
Prep Time: 15min | Cook Time: 20min

  1. Thaw potato chips, turkey bacon, and liquid eggs in the refrigerator.
    CCP: Hold at 41°F or below.
  2. Preheat oven to 350° F.
  3. Place turkey bacon strips on sheet pan; do not overlap. Bake approximately 10 minutes. Place in refrigerator to chill, if not using immediately.
  4. Stack and cut into ¼ inch strips.
    CCP: Cook to a minimum internal temperature of 165°F.
    CCP: Cool to 70°F within 2 hours; Cool to 41°F within 4 hours.
    CCP: Hold at 41°F or below.
  5. Rinse onions and peppers under running water.
  6. Dice onions and peppers into ¼ inch pieces.
  7. In a large mixing bowl combine granulated onion, garlic, black pepper, and Italian seasoning with the diced onions and peppers.
  8. Spray full sized sheet pan generously with pan release spray.
  9. Spread one 5 lb bag of thawed potato chips out on sheet pan and gently press into a crust.
  10. Sprinkle 3 1/2 c of seasoned red onions, peppers, turkey bacon strips evenly on top of the potato layer. Bake at 350° F for 10 minutes.
  11. While pan is hot, pour liquid eggs evenly over potato layer and return to the 350° F oven for about 10 more minutes.
  12. When egg mixture is just about set, sprinkle 1 lb (~1 qt) cheese on top of pizza and bake for an additional 8 minutes until cheese is melted.
    CCP: Cook to a minimum internal temperature of 165°F.
  13. For service, cut into 6X4 into 24 equal slices.
    CCP: Hold and serve at 135°F or above.

Nutrition

Calories319
Fat17g
Sodium473mg
Cholesterol233
Vitamin C12mg
Carbohydrates27g
Fiber3g
Protein15g
Iron1.59 mg
Vitamin A464.21 IU
Calcium40.69 mg

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