Serve up some fun for dinner with pizza-flavoured potatoes. Toppings are your choice (mushrooms, olives, onions, etc.); omit pepperoni for a vegetarian version. Try this dish with eggs at brunch. It’s great for re-heating in the microwave.
Cooking Time: 40 to 45 minutes
- 1-1/2 lb (750 g) all-purpose Ontario Potatoes (3 to 4 medium)
- 2 tsp (10 mL) olive oil
- 1 can (19 oz/540 mL) tomatoes
- 1/4 cup (50 mL) diced sweet green pepper
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) dried basil
- 1-1/2 cups (375 mL) shredded mozzarella cheese
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 oz (60 g) sliced pepperoni
Peel and thinly slice potatoes; cook for 3 minutes in boiling salted water or until tender-crisp. Drain well in colander and rinse with cold water; blot dry with paper towel.
Brush 9-inch (23 cm) glass pie plate with half of the olive oil; arrange half of the potatoes over bottom. Drain tomatoes; discard juice. Arrange half of the tomatoes over potatoes; sprinkle with half each of the green pepper, oregano and basil. Sprinkle with half each of the mozzarella and Parmesan cheeses. Repeat with layer of potatoes, remaining olive oil, tomatoes, green pepper, oregano and basil. Cover with foil and bake in 400°F (200°C) oven for 30 to 35 minutes or until potatoes are almost tender.
Remove foil. Top with pepperoni and sprinkle with remaining mozzarella and Parmesan. Bake uncovered for about 10 minutes longer or until potatoes are tender and cheese is bubbling.
1 Serving (When recipe serves 8):
- PROTEIN: 10 grams
- FAT: 12 grams
- CARBOHYDRATE: 18 grams
- CALORIES: 220