Potato Pizza

a nutty pizza packed with flavor

This potato pizza will tickle your taste buds. The nutty flavor of the gruyere cheese, combined with the potato and egg is a nice pizza on a cold winter’s day. Cozy up with a mug full of Hot Buttered Cider Rum or easy to make Winter Brew and enjoy.

cooking information

• Yield: 1 Pizza
• Prep Time: 7 minutes
• Cooking Time: 10 minutes

all ingredients

• 1 Boboli Pizza Crust
• 2.5 Cups Shredded Potatoes
• 1 Cup Finely Shredded Gruyere Cheese
• 2 Teaspoons Cracked Black Pepper
• 4 Eggs

recipe instruction

1. Pre-heat your oven to 400 degrees.

2. Shred your potatoes either with a box grater, or a food processor. Keep the shredded potatoes in water until you’re ready for them. Drain completely before layering on the pizza.

3. Layer the shredded potatoes, followed by the Gruyere and crack the black pepper on top.

4. Bake in an oven at 400 degrees. After 8 minutes, take the pizza out of the oven and crack 4 eggs on top of it. Then, cook for an additional 2 minutes or until the crust is crispy, the potatoes are golden brown, and the egg yolks are cooked.

cooking tips

• Cut out a whole bunch of time by using pre-shredded potatoes. You can find them in the refrigerated (NOT frozen) section of your grocery, usually near the eggs.
• If you put the crust right on the oven racks, you will get a crispier crust.
• I like to use Gruyere cheese as it is nuttier than Swiss cheese and slightly more salty in flavor.