These yummy mini potato-crust pizzas will score you big entertaining points whenever you serve them. Imagine the reaction when you pass around a platter of these awesome Touchdown Potato Pizza appetizers.
Preparation Time: 10 min
Cooking Time: 20 min
- 1/4 cup extra virgin olive oil, divided
- 4 Idaho potatoes, scrubbed and cut into 1/4-inch-thick slices
- 2 ounces pepperoni (about 30 slices) chopped
- 3/4 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Preheat oven to 425 degrees F. Coat 2 baking sheets with 1 tablespoon each of olive oil.
- Arrange potato slices on baking sheets and bake 10 minutes, or until pale golden in color. Turn potato slices over and cook 6 additional minutes, or until fork-tender and beginning to brown.
- In a medium bowl, combine remaining ingredients except remaining olive oil, and toss until well blended.
- Remove potatoes from oven and evenly distribute pepperoni mixture on top of each potato slice. Return to oven and bake an additional 3 to 5 minutes, or until cheese begins to melt. Remove from oven, and then drizzle remaining 2 tablespoons oil evenly over topped potato slices. Let stand 5 minutes to allow flavors to absorb, then serve.