Potato Pizzas
Pizzas:
2 large baking potatoes, unpeeled
olive oil, as needed
1/2 medium onion
1/2 green bell pepper
1/2 small zucchini
1 (4 ounce) can black olives
1/2 red pepper
handful mushrooms, sliced
fresh basil, to taste
nutritional yeast parmesan, to taste (recipe below) Pizza Sauce:
1 (15 ounce) can tomato sauce
1/4 teaspoon onion powder
2 cloves garlic, minced or pressed
1/8 teaspoon fennel seed
1/2 teaspoon oregano
1/2 teaspoon dried basil
salt and pepper, to taste Nutritional Yeast Parmesan:
1/4 cup nutritional yeast flakes
1/4 cup sesame seeds (roasted add a nice flavor)
1/8 teaspoon salt
1. Slice each potato 3 times the long way to make crusts (the middle slice should be slightly thicker than the outside portions). If you want the outside portions flatter, trim the hump off the bottom. Preheat oven to 350 degrees Fahrenheit.
2. Lightly coat a baking pan with oil and place sliced potatoes about a finger length apart. Bake without turning for 40 minutes (can also do in toaster oven if making single portion).
3. While potatoes are cooking, make the pizza sauce. Add tomato sauce to small saucepan and place on medium-low heat. Combine all the seasonings and simmer until very warm and flavors have distributed throughout tomato sauce.
4. For the nutritional yeast parmesan, combine all ingredients into a blender or processor until parmesan consistency. Can store in refrigerator for several months. Use on potato pizzas, garlic breadsticks or pasta.
SO HOW'D IT GO?
Instead of the nutritional yeast parmesan, I used some Daiya cheddar underneath the vegetables. The sauce comes out pretty much exactly like pizza sauce tastes, and overall the pizzas were good. I only wish I cut the potatoes a little thinner, because it was a little less like pizza and a little more like pizza-seasoned potatoes.
Can't wait to try!