Use up your leftover holiday turkey or chicken breasts in this flavorful whole wheat pizza made with little potatoes!
Equipment
- Baking sheet
Ingredients
- 1/2 lb any flavor Roast or Grill Ready Little Potatoes
- 2 Tbsp olive oil
- 1 lb whole wheat pizza dough
- 1/2 cup muhammara (hot pepper spread)
- 4 oz turkey or chicken breast, cut into bite-sized pieces
- 3 oz mozzarella cheese
- 1 oz Parmesan cheese
- 3 Tbsp flat leaf parsley, minced
Instructions
-
Step 1
Preheat the oven to 450 °F. Toss the potatoes with the olive oil and seasoning packet (follow the package instructions). Cook until the potatoes are tender and starting to brown, about 30 minutes.
-
Step 2
Let the potatoes cool slightly, then thinly slice half of the potatoes. Reserve the rest for another use.
-
Step 3
Increase the oven temperature to 500 °F. Place a pizza stone in the oven and preheat for 15 minutes. Alternatively, use a baking sheet to bake the pizza (do no preheat it).
-
Step 4
On a lightly floured surface, roll out the pizza dough until it is about 14 inches in diameter. Transfer the dough to a pizza peel covered with cornmeal (or to a baking sheet). Spread the muhammara sauce evenly on the dough.
-
Step 5
Arrange the potatoes on top of the muhammara sauce. Top with the turkey (or chicken), mozzarella and Parmesan.
-
Step 6
Transfer the pizza to the baking stone. Bake until the cheese is melted and the crust is golden brown, 7 to 8 minutes.
-
Step 7
Let the pizza rest for five minutes. Garnish with parsley. Cut into eight wedges and serve.