I love pizza, and it’s fabulous just how I usually make it with a normal bread crust, but sometimes it’s fun to mix it up and do something different. This pizza crust is made from nothing but shredded potatoes. Really! It’s makes a great breakfast, or lunch or supper with a salad. (And is perfect if you’re trying to avoid bread for some reason.)

Here’s how I did it.

Preheat oven to 425-degrees. Shred one large potato.

Toss with salt and pepper to taste.

In a non-stick skillet (you don’t want to risk sticking, so non-stick is best here) melt one tablespoon of butter on medium heat along with a tablespoon of olive oil.

This is an 8-inch skillet, and I shredded my potato over a plate and spread it out to make sure I had enough to cover the bottom of the skillet. Shred as much potato as you need to cover the bottom of the pan you’re using. Pat into the skillet, making sure to get even coverage with no bare spots.

Fry on medium heat about 5-10 minutes on the first side–or however long it takes to get a crispy bottom. Watch your edges to see when it’s getting crispy.

Using a plate, invert the potato pizza. Just put a plate on top of the skillet–

–and flip it. Slide back into the skillet to fry on the other side, another 5-10 minutes.

Invert again then slide onto a baking sheet, lightly sprayed with oil, to move ahead with the pizza.

Load on the cheese. (I’m using mozzarella here.)

Add toppings of your choice. (I used some leftover sliced up meatballs and some hot peppers.)

Heat in the preheated oven for about 5 minutes, just long enough to melt the cheese and get the toppings hot.

Slice just like a pizza. It might be easier to eat this with a fork, but if you’re not a weenie (ha) and don’t mind messy, if you’ve got your potato crust crispy enough you can pick it right up in your hand, just like pizza!

And it’s all kinds of delicious!

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I don’t know about you, but my Christmas tree is filled with Spidermen, Star Wars characters, and Disney princesses.

And, with kids and family and friends, this is one of the busiest times of the year. Here’s something to help!

An oldie but a goodie–it’s always a good time for a time-saving idea during Christmas! This post is courtesy community member CindyP.

Take it away, Cindy:

I’ve been mixing and freezing cookies for a few weeks now, getting ready for my bake-a-thon.

And what do you suppose happens? The oven is on the fritz. On the fritz!! It started acting up half way through roasting the Thanksgiving turkey and finally gave out that weekend (with a little persuasion from a man in the family).

So!! Not to be deterred or to get myself all in a stress attack, my family is receiving frozen cookie dough. Yes, frozen cookie dough. They’ve never received frozen cookie dough before, it will be something new. And maybe a new tradition will be started. From Cindy’s Freezer to Your Kitchen.

They can bake as many or as few cookies as they’d like at a time. No need for them to feel overloaded with cookies and sweets in one week. (See, it’s all about them, not my oven at all!)

They will think of me (and love me) later in January when they have a hankerin’ for some homemade, warm-from-the-oven cookies. No work involved on their part, just putting frozen cookie balls on a cookie sheet and baking for 8-10 minutes. I’ll be the little man in the big yellow truck this year.

My packaging will be easy (remember, they have to remain frozen). So that means a freezer container or bag.

In Photoshop, I created a very simple tag to print out onto 2×4 labels (found in the office supply section of your favorite store!) in Word or Publisher.

You can borrow this! Click on the photo to open in original size, right click and save to your computer. Insert the picture into the label.

Or they can simply be printed out onto card stock and taped to the container or bag.

You can borrow this! Click on the photo to open in pdf format.

My family will be happy anyway they can get some homemade cookies–or halfways there! I hope the rest of you have a wonderful time baking!!

Cindy blogs at Our Life Simplified.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information and to submit a post.
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