Potato Wedge Pizza

Name: Potato Wedge Pizza
Yield: 16
Ingredients: Corn kernels 1 cup; Simplot Simple Goodness™: Broccoli Cuts, IQF 2 lbs. 1 bag; Simplot SeasonedCRISP® Delivery+®: Savory Battered 8 Cut Crinkle Cut Wedges, Skin On 5 lbs. 1 bag; Mozzarella cheese, shredded 4 oz. 1 cup; Cheddar cheese, shredded 4 oz. 1 cup; Pizza crust, 10-inch, par-baked 8 oz. 4 each; Pizza sauce 1 cup; Caramelized onions, strips, prepared 1 cup; Cherry tomatoes, cut in half 1 pint; Olive oil as needed; Parmesan cheese, grated as needed; Red pepper flakes, crushed as needed

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Yield: 16 Servings (5 1/2 oz. slices)

Yield: 16 Servings (5 1/2 oz. slices)

A vegetarian pizza loaded with crispy potato wedges and a mixed veggie topping. This one is great for sharing with the table or as a hearty offering for your veggie-loving customers.

Ingredient	Weight	Measure
Corn kernels		1 cup
Simplot Simple Goodness™: Broccoli Cuts, IQF	2 lbs.	1 bag
Simplot SeasonedCRISP® Delivery+®: Savory Battered 8 Cut Crinkle Cut Wedges, Skin On	5 lbs.	1 bag
Mozzarella cheese, shredded	4 oz.	1 cup
Cheddar cheese, shredded	4 oz.	1 cup
Pizza crust, 10-inch, par-baked	8 oz.	4 each
Pizza sauce		1 cup
Caramelized onions, strips, prepared		1 cup
Cherry tomatoes, cut in half		1 pint
Olive oil		as needed
Parmesan cheese, grated		as needed
Red pepper flakes, crushed		as needed

Preparation Instructions:

Step 1

Thaw corn according to package instructions and keep refrigerated.

Step 2

Preheat convection oven to 425˚F.

Step 3

Combine mozzarella and cheddar cheese. Spread each pizza crust with 2 oz. pizza sauce, and 2 oz. mixed cheese. Arrange 8 potato wedges around crust in pinwheel effect. Arrange broccoli, caramelized onions, cherry tomatoes and sprinkle with corn.

Step 4

Bake at 425˚F until cheese is melted and vegetables begin to brown, about 12-15 minutes. Remove from oven, slice between potato wedges and lightly drizzle with olive oil. Serve with Parmesan cheese and crushed red pepper.