Products used in this recipe
Potato Wedge Pizza
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.
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.
