Double Potato Panini Pizza
In the premiere of “New Day New Chef” Season 2, hosts Jane Velez-Mitchell and Lori Alan bring you another exciting episode of plant-based cooking. They welcome the talented Chef AJ, a vegan author and chef known for her whole food, plant-based, healthy meals. Chef AJ has a special talent she once performed for Johnny Carson – you’ll have to see it to believe it! Today, she shares her unique Double Potato Panini Pizza recipe, which is not only delicious but also gluten-free and incredibly healthy.
Chef AJ’s Double Potato Panini Pizza
Chef AJ’s Double Potato Panini Pizza is a creative and nutritious twist on a classic favorite. Unlike traditional pizza crusts, this one is made entirely from potatoes, making it gluten-free and packed with wholesome goodness. Chef AJ, who famously lost 50 pounds by eating potatoes, proves that you don’t have to avoid carbs to stay healthy.
To make this panini pizza, start by shredding potatoes or using storebought hashbrowns and pressing them into a panini press or waffle iron to create a crispy, golden crust. The result is a satisfying, guilt-free pizza crust that’s perfect for any meal.
Chef AJ’s approach to cooking emphasizes the benefits of whole, unprocessed foods, and this recipe is a perfect example of how delicious and healthy plant-based eating can be.
Chef AJ’s Strawberry Cheesecake
In addition to her savory panini pizza, Chef AJ also prepares a Strawberry Cheesecake that’s raw and dairy-free. This luscious dessert is a perfect sweet treat, showcasing how versatile and indulgent vegan desserts can be. Made with wholesome ingredients, this cheesecake is sure to satisfy your sweet tooth while keeping it healthy.
Special Guest Appearance by Dr. Columbus Batiste
This episode also features a special guest appearance by cardiologist Dr. Columbus Batiste. Dr. Batiste shares valuable insights about the ingredients used in today’s recipes, explaining how they can improve your health and contribute to overall well-being. His expert knowledge reinforces the importance of choosing a whole foods plant-based diet for a healthier lifestyle.
Tune In for More Vegan Cooking
Join Jane Velez-Mitchell and Lori Alan as they continue to bring you the best of plant-based cuisine in “New Day New Chef.” Tune in for delicious recipes, inspiring stories, and expert tips that will delight your taste buds and nourish your body!
Double Potato Panini Pizza
Ingredients
- Roasted garlic mashed potatoes
- Steamed baby Brussels sprouts
- 16- ounce bag frozen hash brown potatoes defrosted
ROASTED GARLIC MASHED POTATOES
- 3 pounds Yukon Gold potatoes
- 2 cups water
- 1 cup peeled garlic cloves or fewer, to taste
- 1 pound bag frozen corn optional, fire roasted preferred
ROASTED GARLIC MASHED POTATOES
QUICK BALSALMIC DIJON GLAZED BRUSSELS SPROUTS
- 1 – 16 ounce bag of frozen Brussels Sprouts
- 2 Tablespoons of your favorite balsamic vinegar a good quality, reduce one with 4% acidity preferred
- 2 Tablespoon of your favorite stone ground mustard I use Westbrae salt-free
Instructions
- When it’s ready, pour the bag of hash browns evenly and carefully over the press. Cook for 30 minutes or until crisp and remove from the press. Carefully spread the mashed potatoes over the crust. Press the Brussels sprouts in the mashed potatoes. Drizzle with your favorite reduced balsamic vinegar.
ROASTED GARLIC MASHED POTATOES
- Roast the garlic by placing the peeled cloves in an air fryer at 370 degrees F for ten minutes (or longer if you like them more well-done). Combine water and potatoes in an Instant Pot pressure cooker. Cook on high pressure for 10 minutes. Let come down to pressure naturally. Mash by hand with a potato masher in the potato water. Add the roasted garlic cloves and mash again. Stir in frozen corn if desired.
QUICK BALSALMIC DIJON GLAZED BRUSSELS SPROUTS
- Cook the Brussels Sprouts (steam, boil, microwave) according to your preferred method. I simply microwave them in my Pampered Chef microwave steamer with a bit of water for 6 minutes. Drain the water and place in an air fryer for 15-20 minutes at 370-400 degrees. Pour the mustard and vinegar over the top, mix well and enjoy.
ASSEMBLY:
- To assemble the Panini Pizza, spread the roasted garlic mashed potatoes over the cooked hash brown Panini and top with the balsamic Dijon glazed Brussels sprouts and/or your favorite toppings like bell peppers, sun dried tomatoes, olives, artichokes hearts, etc.
Notes
