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