Recipe and Photos by Megan Winfrey

When our CSA box came this week, I still hadn't used any of the red potatoes from the week prior, so suddenly I was looking at A LOT of potatoes. This recipe cut my potato inventory in half, is super easy, delicious, vegetarian, and gluten free!! You could easily make it vegan by omitting the cheese. Ready for your newest dinner-time-go-to? Because this is IT!



Potato Supreme Pizza

Crust:

• 6-7 small-medium red potatoes
• coconut oil spray
• salt & pepper
• 1/2 cup parmesan cheese, shredded

Toppings:

• red sauce (or white)
• 1 bell pepper, sliced
• 3 cloves garlic, sliced
• 1 small red onion, sliced
• 1 cup mozzarella cheese, shredded
• whatever else your heart desires!

Preheat the oven to 375.

Set a mandolin to the 2nd thinnest setting and slice all of the potatoes. Mind your fingertips! Spray a baking dish or pizza stone with coconut oil, and lay the potatoes out in a large rectangle, edges overlapping. Sprinkle with salt, pepper, and parmesan cheese.

Lay a second layer of sliced potatoes right on top of the first. Spray the top layer with coconut oil and top with salt and pepper.



Stick it in the oven and let bake for about 20 minutes. Once the potatoes have started to cook down, place another sheet pan on top of the potato crust to flatten it. Let it bake that way for another 20 minutes.

When you remove the potato crust from the oven, the potatoes should be brown on top, fork tender, and nice and flat.

Now for the toppings. First, spread sauce evenly across the potato crust, leaving a 1" border. Next add all of the sliced veggies you want, spreading them out for perfect bites. Last, top with cheese, if using. Bake for another 10-20 minutes, slice, and serve!