Ingredients
- 500 g frozen Ore-Ida shredded hash browns
- cooking spray as needed for the pan and potatoes
- 3/8 cup pizza sauce approximately 6 tablespoons
- 1 3/4 cups shredded fat-free mozzarella cheese
- 2 ounces turkey pepperoni
- 2 tablespoons grated Parmesan cheese
Equipment
- Metal pizza pan or rimmed baking sheet
- Silicone or flat spatula
- Pizza cutter or sharp knife
Method
- Preheat the oven to 425°F. Generously coat a metal pizza pan or rimmed baking sheet with cooking spray.
- Spread the frozen shredded hash browns onto the prepared pan. Press them firmly into a compact, even pizza-shaped rectangle or round, closing any large gaps.
- Lightly and evenly spray the top of the hash browns with cooking spray.
- Bake at 425°F for 25–30 minutes, until the edges are golden brown and the center looks set. Continue baking to the full 30 minutes if the middle remains pale or soft.
- Remove the hash brown base from the oven. Spread the pizza sauce evenly over the potatoes, leaving a small golden border.
- Sprinkle the fat-free mozzarella evenly over the sauce. Arrange the turkey pepperoni over the cheese and finish with grated Parmesan.
- Return the pizza to the oven and bake for another 7–10 minutes, until the cheese has melted and the pepperoni is hot.
- Let the pizza rest on the pan for approximately 5 minutes before slicing into two large servings or smaller wedges.
Nutrition
Notes
Bake the hash brown layer until golden before adding the sauce. Keep the potato layer even and use only about 6 tablespoons of sauce so the center does not become soggy. Fat-free mozzarella may melt without turning deeply brown. Let the pizza rest for five minutes before cutting. Nutrition can vary based on the ingredients and brands used; cooking spray is not included.