Potato-Crust Passover Pizza

If you have already set your week's worth of menus for Passover, then I apologize in advance for the last-minute change you are going to make.  If you haven't yet, then I'll save the "you're welcome" for after you check out the following awesome Passover recipe.  And if you happen to be gluten-intolerant, then you will do a happy-dance over a pizza you can enjoy year-round!

Granted this isn't your usual pizza.  You won't convince anyone that the bottom mashed potato layer is  a true crust, especially if anyone tries to pick up a slice. It must be eaten The Donald style, with a knife and fork.

To really speed up the mid-day prep, use leftover mashed potatoes.  Or make a batch o'taters the night before.

The cheese  started out under the sauce because (at least in my oven) cheese tends to burn before the "crust"  browns.  A the 15 minute mark it didn't look pretty, so I wimped out, tossing some extra cheese on top.  After 5 more minutes, the cheese melted and started to brown nicely, just like the crust.

Most of the herbs, as well as the Parmesan cheese, are optional since they might be difficult to find in your area.  They are carried at my local Try-n-save, but I didn't see K-for-P Parm amongst the other cheeses.  There might have been a  microscopic hechsher that I missed on the label.

I took leftovers to work the next day.  It reheats beautifully!

I'm thinking next time I'll add some potato starch and/or an egg to firm up the pretend crust a bit.  In the meanwhile, enjoy this simple lunch and have a zeizzen pesach!

Potato-Crust Passover Pizza
Yield: 4 Servings, 2 "slices" each

5 baking potatoes 2 1/2 to 3 lbs.), peeled and quartered
1/2 cup milk (regular or low-fat)
2 Tbl. olive oil, plus more for greasing
2 tsp. kosher salt, divided
1/8 tsp. coarsely ground black pepper
1/2 tsp. dried garlic
1 tsp. dried basil (optional)
1/2 tsp. dried oregano or parsley (optional)
4 oz. shredded mozzarella cheese (more if you like it very cheesey)
1/4 cup grated Parmesan cheese (optional)
1 cup marinara or pizza sauce

Preheat oven to 450F. Lightly oil a large baking sheet (even if non-stick) and set aside.

Place potatoes in a 4-quart or larger saucepan half-filled with water along with a teaspoon of the salt. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes.

Small lump stage.

Drain the potatoes; return to saucepan.  Allow 3-5 minutes for the steam to evaporate, then mash with a potato masher until small lumps remain.  Mash in milk, oil, remaining salt, and pepper until mixture is relatively smooth. 

Divide potato mixture in two, spreading each evenly onto prepared baking sheet to form 2 rectangles about 1/2-inch in depth. Sprinkle on garlic along with herbs (if using).

Top evenly with the cheese(s), leaving a 1/2-inch border. Spoon sauce on top.

Bake on lower oven rack until cheese is bubbling and the edges are golden brown, about 25 minutes (check after 20).  Let cool for 2 minutes (to firm up cheese), then divide each rectangle into quarters.   Cover and refrigerate any leftovers for up to 2 days.