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Potato Wedge Pizza

Potato Wedge Pizza Recipe
Yield: 16 Servings (5 1/2 oz. slices )

Yield: 16 Servings (5 1/2 oz. slices )

A vegetarian pizza loaded with crispy potato wedges and a mixed veggie topping. This one is great for sharing with the table or as a hearty offering for your veggie-loving customers.

Ingredient Weight Measure
Simplot Simple Goodness™: RTE Cut Corn, Simply Sweet® 12/2.5lb 1 cup
Simplot Simple Goodness™: Broccoli Cuts, IQF 1" 2 lbs. 1 bag
Simplot SeasonedCRISP® Delivery+®: Savory Battered 8 Cut Crinkle Cut Wedges, Skin On 8 Cut 5 lbs. 1 bag
Mozzarella cheese, shredded 4 oz. 1 cup
Cheddar cheese, shredded 4 oz. 1 cup
Pizza crust, 10-inch, par-baked 8 oz. 4 each
Pizza sauce 1 cup
Caramelized onions, strips, prepared 1 cup
Cherry tomatoes, cut in half 1 pint
Olive oil as needed
Parmesan cheese, grated as needed
Red pepper flakes, crushed as needed
Preparation Instructions:
Step 1
Thaw corn according to package instructions and keep refrigerated.
Step 2
Preheat convection oven to 425˚F.
Step 3
Combine mozzarella and cheddar cheese. Spread each pizza crust with 2 oz. pizza sauce, and 2 oz. mixed cheese. Arrange 8 potato wedges around crust in pinwheel effect. Arrange broccoli, caramelized onions, cherry tomatoes and sprinkle with corn.
Step 4
Bake at 425˚F until cheese is melted and vegetables begin to brown, about 12-15 minutes. Remove from oven, slice between potato wedges and lightly drizzle with olive oil. Serve with Parmesan cheese and crushed red pepper.
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