Not a day goes by where I don’t get the question, “Don’t you get sick of eating spiralized noodles?” My answer is no, because I eat such a variety of flavors in my dishes (props to me), that I feel like I’m eating something new in texture and flavor every day! BUT, since I’m the only blog out there exclusively dedicated to cooking with the spiralizer, I feel like it’s my duty to bring to you something other than pasta, noodles and the like. In fact, I’ve now created a tab on my recipe index called “pizza & sandwiches, etc.”
If you didn’t see my teaser post yesterday on spiralized sweet potato pizza, check it out. Sorry about that, I was so dang excited that I made a gluten-free and spiralized pizza, I had to share. The pizza yesterday was made with sweet potato “noodles.” In today’s recipe, I used regular white Idaho potatoes, to change it up.
The verdict? Sweet potato wins – it adds a sweet flavor that enhances all the other flavors from the cheeses, seasonings, and tomatoes. However, the Idaho potatoes do offer a saltiness that’s more reminiscent of real pizza crust. Tomato, tomah-to, potato, potah-to. Both are finger lickin’ good.
Speaking of fingers. I apologize in advance for my bitten nails in the pictures…. Homegirl needs a mani.
Inspiralized Tip: It’s crucial to press down the noodles in the skillet and leave in the fridge for AT LEAST 15-20 minutes. This packs them in tightly so that when you go to fry up the “noodle crust,” it doesn’t fall apart.
Instructions with Pictures
Place a large skillet over medium heat. Pour in 1 of the tablespoons of olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, and garlic powder. Cook the noodles, stirring every 30 seconds – 1 minute until potatoes soften and smell cooked. If you are using sweet potato noodles, noodles will turn a deeper orange. If you are using Idaho potatoes, noodles will slightly brown and become sticky.
Once the noodles are cooked, place in a large bowl and add in eggs. Mix to combine thoroughly.
Pour the noodles into a 10″ skillet. Make sure that the noodles are spread evenly and that you can’t see the bottom of the skillet.
Once noodles are set, lay plastic wrap or baking paper over the noodles.
Place a pot over the paper/plastic wrap and press down firmly and slowly. You want to flatten and condense the noodles as much as possible. Put something heavy inside of the pot to add extra weight. Place this in the refrigerator for at least 15-20 minutes. The longer the better – I left mine in for 25.
Take the skillet out of the refrigerator and place over medium heat. On another burner, place on a large (10-12″) skillet but do not turn on the heat. Do not move the skillet with the noodles for about 5 minutes and let cook.
Turn up the heat to medium underneath the other skillet (without the noodles) and pour in the other tablespoon of olive oil. Once oil heats, flip the noodle skillet over and into this new skillet. If any noodles go out of place, simply hold them in with a wooden spoon or spatula. Take a large spatula and press down on the crust (or use a regular spatula and press down in sections) to flatten. Fry this side for another 5-7 minutes.
While this side of the crust is cooking, set your oven to broil.
Once both sides are crispy and the noodles have become the “crust,” take off the heat. Spread the tomato basil sauce on top of the pizza, leaving an inch or two of noodle crust between the sauce and the edges (so you can grab it when eating!)
Top with mozzarella slices, season with salt, pepper and the garlic powder. Place in the oven for about 10 minutes or until mozzarella melts without browning and the crust becomes crispy.
Take out of the oven (remember to use an oven mit!), sprinkle with Parmesan cheese and top with basil.