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Potato Pepper Pizza

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School Foodservice



24 Servings

  • 2 lbs. yellow potatoes
  • 2 Tablespoons vegetable oil
  • 1/2 teaspoons oregano
  • 1/2 teaspoons basil
  • 1/2 teaspoons thyme
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 2 red bell peppers
  • 3 cheese pizzas, frozen, 16-inch with whole grain crust (2 ounces meat/meat alternative, 3 ounces grains per 1/8 pizza)

48 Servings

  • 4 lbs. yellow potatoes
  • 1/4 cup vegetable oil
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 4 red bell peppers
  • 6 cheese pizzas, frozen, 16-inch with whole grain crust (2 ounces meat/meat alternative, 3 ounces grains per 1/8 pizza)


  1. Preheat oven to 375°F.
  2. Scrub potatoes and cut them width wise into 1/8-inch slices.
  3. Place sliced potatoes in a bowl and drizzle with vegetable oil.
  4. Add the oregano, basil, thyme, red pepper flake sand salt, and toss to coat evenly.
  5. Place sliced potatoes on a parchment lined sheet pan in a single layer.
  6. Roast in the preheated oven for about 15 minutes,or until they are lightly browned and tender.
  7. Set aside. Sliced the bell pepper into 1/8-inch slices width wise to make rings.
  8. Remove membrane and seeds that are still attached.
  9. Divide the roasted potato slices evenly between each pizza, distributing the slices across the cheese.
  10. Arrange red bell pepper rings on top of the potato slices,about 8–10 slices per pizza.
  11. Bake the pizzas according to the manufacturer’s instructions.
  12. Cut into 8 equal slices,according to the manufacturer’s instructions, and hold at or above 135°F until service.

1 slice (1/8 of pizza) = Depending on the purchased pizza: 2 ounces meat/meat alternate, 3 ounces grains, 1/8 cup starchy vegetables

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