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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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âMy take is a great new twist on classic white pizza and is a favorite of all who try it, says Pam Metzinger, Wilmington, North Carolina. Simple to create, this pizza is a potato lover's dream! Crumbled bacon is a delicious topper as well.â Ingredients:
1 prebaked mini pizza crust |
6 slices monterey jack cheese (3/4 ounce each), divided |
1 medium potato, thinly sliced |
2 tablespoons water |
1/4 cup chopped onion |
1 tablespoon butter |
dash salt |
dash pepper |
1/2 cup part-skim ricotta cheese |
1 tablespoon dijon mustard |
1 garlic clove, minced |
3 slices muenster cheese (3/4 ounce each) |
2 tablespoons finely shredded sharp cheddar cheese |
Directions:
1. Place crust on an ungreased baking sheet; top with four slices Monterey Jack cheese. Bake at 400° for 6-8 minutes or until cheese is melted.
2. Meanwhile, place potato slices in a small microwave-safe dish; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute onion in butter until tender. Add the potato, salt and pepper; saute 5-6 minutes longer or until potatoes are lightly browned.
3. Combine the ricotta cheese, mustard and garlic; spread over pizza. Layer with potato mixture, Muenster cheese, cheddar cheese and remaining Monterey Jack cheese. Bake 8-10 minutes longer or until cheese is melted. Yield: 2 servings.
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