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Potato-Crust Meat Pizza 

Potato-Crust Meat Pizza 

I really had to wrack my brain to come up with a dish that would combine potatoes, deli, and lettuce well. Not only did I surpass my own expectations with this meat pizza, but I was even asked to make it again the next night!

SERVES 8-10 


  • 6 large Idaho potatoes, peeled
  • 2 Tbsp salt
  • ½ cup oil
  • 2 eggs
  • 2 tsp salt
  • ½ tsp black pepper
  • cooking spray


  • 1 large onion, diced
  • 2 Tbsp oil
  • 8 oz (225-g) pastrami slices, diced
  • 8 oz (225-g) smoked turkey slices, diced
  • ½ cup sweet chili sauce, plus more for spreading
  • 2–3 cups chopped romaine lettuce 

To prepare the crust, place whole potatoes in a large pot and fi ll with enough cold water to cover. Add salt and bring to a boil. Lower heat and simmer for 15–20 minutes until potatoes are beginning to get soft on the outside but are still somewhat firm in the center. Do not overcook! Remove the cooked potatoes from water and allow to cool. Grate them by hand using the coarse side of the grater. Add additional crust ingredients, mixing gently to combine. Do not overmix or the potatoes may become gummy. Preheat oven to 400°F (200°C). Line a 14-inch (35-cm) round pizza tray or cookie sheet with parchment paper.

Spread potato mixture evenly onto the paper, leaving a slightly thicker border at the edges, about one inch (2½ cm) wide. Spray crust with cooking spray and bake for about 45 minutes or until slightly golden. Remove from oven and allow to cool for 5–10 minutes before slicing into wedges.

While the crust is baking, prepare the topping: Sauté onion in oil until soft and golden, about 15–20 minutes.

Add deli and stir-fry for an additional 10–15 minutes. Add ½ cup sweet chili sauce and mix well.

To serve, spread a thin layer of sweet chili sauce onto each potato crust wedge and top with chopped lettuce. Place the warm meat mixture on top of the lettuce, spreading evenly to cover. Serve immediately.

For this recipe I received:
  • deli
  • potatoes
  • lettuce
  • chili sauce

(Originally featured in FamilyTable, Issue 675)

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