Potato Pizza

Ever have any leftover mashed potatoes that you just DON’T know what to do with [and you’re not a fan of how greasy potato pancakes are?].

Well this is the leftover taters dish for YOU then, and can usually be made with stuff that you’ll already have in your fridge!

This is another recipe where I just eye the ingredients! Your layer of potatoes and toppings of choice can be whatever you like best so have some fun!

I’ve had to recall this recipe from memory, so if you know of any variations, please feel free to let me know 🙂

Potato Pizza

  • Leftover mashed potatoes [try adding one sweet potato with your regular white potatoes for a lil’ something different].
  • Whole wheat pitas.
  • Sour cream.
  • Cheese.
  • Toppings of choice: pepperoni, bacon, any peppers, pineapple, broccoli, tomatoes, onions.
  1. Preheat oven to 375 for a softer crust, and 425 for a crisper crust.
  2. Spread layer of warmed mashed potatoes over your pita bread.
  3. Next spread a thin layer of sour cream as your sauce.
  4. Sprinkle cheese over sour cream and top with ingredients of your choice.
  5. Cook on baking sheet until cheese is melted or until crust reaches desired crispiness.

Leftover mashed potato pizza

Leftover mashed potato pizza

Healthy Homemade Pesto Pizza

Asiago, Chicken and Broccoli Pesto Pizza

Pesto, Asiago, Chicken PIZZA [a mini]

  • One whole Wheat Pizza Dough

  • Fresh Pesto for Sauce

  • Asiago and Mozzarella Cheese – Shredded to taste

  • Cooked, Seasoned, Chicken – In strips, to taste

  • Broccoli, Chopped – To taste

  1. Preheat oven to 450 degrees and Flour Ball of Dough. Let it rise about 20 minutes before rolling and baking—doing so makes a big difference in the texture.

  2. Stretch out Pizza Dough to desired size on Cookie Sheet or Pizza Pan. Fresh dough sticks to EVERYTHING and flour alone is not enough to keep it from sticking [lesson learned]. A sprinkle of cornmeal on the pan seems to work.

  3. Spread Pesto on first like a sauce and then sprinkle with the Mozzarella Cheese. Then top with with Chicken and Broccoli [we also used Green Onions] and sprinkle with the remaining Asiago Cheese. This holds all the ingredients to the dough better!

  4. Insert Pizza into preheated oven and cook on bottom rack for 8-10 minutes for a crispier crust, or on middle rack for 9-11 minutes for a softer crust.

Remove pizza from oven and let stand 1 minute before cutting.


Last week Chris made up a delicious batch of Fresh Pesto!

We eat PASTA quite often, so this time we decided to try it on something a little different…PIZZA!

And what a great idea! We made a Whole Wheat, Asiago, Chicken and Broccoli Pesto Pizza and it was just DELICIOUS!!!We bought a fresh, Whole Wheat, Pizza dough from the Local Supermarket and split the larger piece into 3 smaller portions so that we could try 3 different, smaller pizzas [I find that we don’t eat A LOT at any one time so it’s best not to make tons of food that sometimes sits in the fridge for a week, uck].

We did notice that it was a tiny bit sharp for our tastes, so next time I would use Mozzarella cheese for the base and then sprinkle Asiago on top to give it that extra flavour. All in all a great pizza that I would definitely try again ❤

I only usually like to eat out when I know that I can’t make comparable food at home [my ‘eat out’ of choice is fish&chips *melts*] but this Pizza was ten times better than any Asiago, Chicken Pizza I have ever tried and I think that is because we made it very unique by adding the pesto layer! Definitely a great recipe and super easy to “spin up” on a Friday night ❤

Chris is a professional Pizza maker, watch him SPIN THAT SOUGH <3

Chris is a professional Pizza maker, watch him SPIN THAT DOUGH ❤

Pizza Before it hit the oven, I love the colour!

Pizza Before it hit the oven, I love the colour!