Thursday, September 18, 2014

Fish N Chips Pizza

I made my Cheesy Fish Nuggets but instead of just serving them with fries I decided to take it up a notch!

I was going to use hash browns but then I found THIS recipe for a potato crust and modified it slightly for my needs.

2 lbs russet potatoes, scrubbed well
1 tsp salt

1/4 cup cornstarch
1/2 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste

3 TB olive oil, divided use
1 TB malt vinegar(optional)

Toppings: (amounts to taste, don't overload)
Tartar Sauce*(see below for recipe)
1/2 batch Cheesy Fish Nuggets(or any fish nuggets you choose, homemade or store bought**)
Mozzarella Cheese, divided use
Green Onion

** Actually 1/2 batch was even a little to much, but these freeze beautifully too! If using store bought/frozen cook them before adding to pizza.

Preheat oven to 400

Slice potatoes with a mandolin slicer or food processor(I used my 4mm blade).
Place in a large bowl and cover with cold water by 1 inch. Add 1 tsp salt and stir. Allow to soak for 15 minutes.

Drain and rinse potatoes, Pour onto a large towel and blot dry, then put back in the bowl.

Mix cornstarch and seasonings together.

Sprinkle 1/2 the mixture over the potatoes, toss to coat. Sprinkle on the remaining half and toss to coat again.

On a large pizza pan brush 1 1/2 TB olive oil making sure it is well coated.

Beginning at the outer edge layer the potato slices in concentric circles, overlapping about 1/2 inch.  Press them down with clean hands to begin compacting them into a crust.

Brush gently with remaining olive oil and malt vinegar if using.

Bake in preheated oven for 30 minutes until the potatoes are tender in the center and starting to crisp on the edges.

Remove from oven and allow to cool until you can comfortable touch it. Press down the potatoes again, compressing it further.

Spread with tarter sauce, top with 1/2 the cheese, then add nuggets, then the remaining 1/2 of cheese then top with green onions.

Bake for 20 minutes more until the cheese is melted and bubbly,

Allow to set for 5-10 minutes before slicing. gently loosen the bottom with a spatula before lifting off pan.

* I made an easy low fat, high protein Tarter Sauce
1 cup cottage cheese
2 TB sweet relish(I used homemade zucchini relish!)
1 TB sweet onion
1 tsp lemon juice
salt and pepper to taste

Place all in a blender and puree to smooth. Allow flavors to mingle for at least 15 minutes.

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