Pizza Potato Rounds Secret Recipe Club!

Pizza Potato Rounds  Secret Recipe Club!

The Secret Recipe Club is one of my favorite clubs that Im part of. It keeps me posting on my blog monthly and connecting with other fabulous bloggers across the globe. My new job (as a cook) has me working some strange hours but Im hoping to get used to it and back to blogging more often soon. Heck, I miss this!

These beauties were whipped up before one of my shifts and let me tell you, fantastic! I will definitely try this again. All thanks to one of the blogs that I remember following and reading as a newbie almost two years ago, Diethood, the not a diet-food food blog (dont get it confused!). Katerina has been making some amazing dishes for several years now. So many, in fact, that I had the hardest time figuring out which recipe to make. The recipes are easy to read and easy to follow, cant get much better than that!

My first instinct was to make the Mini Peanut Butter Cups. I have a serious addiction to peanut butter going on right now and I love me some peanut butter cups! Then I came across the Holiday Nutella Bites and the pictures alone had me drooling, I thought I was definitely making those (and I definitely will, just not for this post). But then I saw her Loaded Baked Potato Rounds and they looked so good I couldnt resist. I also just happened to have almost 20 pounds of potatoes on hand so I figured it was destiny.

I decided to change it up and make my potato rounds into little pizzas because mashed potato crust pizza is fantastic (if you havent had it, you must!). The first was traditional, with some homemade tomato sauce and some fresh mozzarella. The second I went with a little sliced prosciutto, fresh mozzarella and a dash of white truffle oil to finish them off. The husband gave them his stamp of approval and has already requested more!

Pizza Potato Rounds

2 large russet potatoes, washed & sliced into thin rounds
olive oil
salt & pepper

1/2-1 cup grated fresh mozzarella
1/2 cup prepared tomato sauce
dried parsley & basil for garnish


2 slices proscioutto, rolled up and sliced thin
1/2-1 cup grated fresh mozzarella
white truffle oil for drizzling
parsley for garnish


Preheat the oven to 425 degrees.

Line two sheet pans with parchment paper and fill with one layer of the sliced potatoes. Drizzle the potatoes with olive oil and sprinkle with salt & pepper. Place in the oven and bake for about 10-15 minutes or until just beginning to crisp.

Remove the baking pans from the oven and top potato rounds with desired toppings. For the traditional pizza, top the rounds with a teaspoon each of tomato sauce, some fresh mozzarella and a dash of parsley & basil. For the truffled rounds, top each round with a little prosciutto and fresh mozzarella (bake then drizzle with white truffle oil and sprinkle with parsley).

Then return to oven and bake until cheese has melted and begins to turn golden brown. Remove from the oven, let rest for 2-3 minutes & serve while still hot!

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