Cajun Broccoli Potato Noodle Pizza
- 1 large 320g Idaho potato, peeled, Blade C
- salt and pepper to taste
- 1/4 tsp garlic powder
- 1 medium egg
- 5-6 small broccoli florets
- 1/4 cup shredded mozzarella cheese
- 1/2 tsp cajun seasoning
- 1/2 tsp parmesan cheese
Preheat the oven to a high broil.
Place a large skillet over medium heat, coat with cooking spray and add in your potato noodles, seasoning with salt, pepper and garlic powder. Cook, tossing frequently, until the potato noodles cook and are softened.
Place your cooked noodles into a bowl and add in the egg. Toss to combine until the eggs coat the noodles.
Add the coated potato noodles into an 8” bowl or skillet and place a piece of aluminum foil or wax paper on top. Press down with fingers to compress the noodles.
Remove the foil/wax paper and then, if you picked the noodles into a skillet, place directly on the stovetop over medium heat. If you used a bowl, place a large skillet over medium heat and hold the bowl over the skillet, flip over and let the potato pancake fall into the skillet.
Either way, let the potato pancake cook for about 4 minutes. Press the sides of the pancake with a spatula to make it more round. After 4 minutes, flip the pancake and then take your spatula and compress the “pizza crust” by pressing down. You may want to take a scissor and cut off any straggler potato noodles.
Once you begin to let the pancake cook in the skillet, also place another medium skillet over medium heat and add in the broccoli. Season with pepper and let cook for 5 minutes. Turn off heat when finished. Leave broccoli in the skillet.
Let the pancake cook for another 4 minutes. Then, sprinkle mozzarella cheese on top, leaving 1/2” on the perimeter. Add the cooked broccoli evenly on top of the cheese, sprinkle over the cajun seasoning and sprinkle with parmesan cheese.
Place the skillet in the broiler and broil for 2 minutes or until the cheese is melted fully. Remove and slice into 4 slices. Enjoy!