Cajun Broccoli Potato Noodle Pizza Skillet
Try this Cajun Broccoli Potato Noodle Skillet recipe, or contribute your own.
Try this Cajun Broccoli Potato Noodle Skillet recipe, or contribute your own.
- salt and pepper to taste
- 1/4 tsp garlic powder
- ingredients
- 1 tsp cajun seasoning
- 1/3 cup shredded mozzarella cheese
- 1 medium egg
- 2 medium eggs
- 1/4 cup shredded mozzarella cheese
- 2 large (320g) sweet potatoes peeled, blade c
- 8-10 small broccoli florets
- 1 tsp parmesan cheese
- 1 large (320g) idaho potato peeled, blade c
- 5-6 small broccoli florets
- 1/2 tsp cajun seasoning
- 1/2 tsp parmesan cheese
- Carbohydrate 0.623862264034978 g
- Cholesterol 109.950305558938 mg
- Fat 3.55308250777747 g
- Fiber 0.0392849998950958 g
- Protein 4.78626215405362 g
- Saturated Fat 1.4487727956692 g
- Serving Size 1 1 " pizza (32g)
- Sodium 90.9876847540911 mg
- Sugar 0.584577264139883 g
- Trans Fat 0.474112059070544 g
- Calories 54 calories
Step-by-step
- 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 eggs. Toss to combine until the eggs coat the noodles.
- Add the coated potato noodles into a 10†cast-iron 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 place on the stovetop over medium heat. Let cook for about 4 minutes and then flip over. This will be very messy, but once you flip over, make sure to adjust noodles so that the uncooked ones are on the bottom of the skillet. Take your spatula and compress the “pizza crust†by pressing down.
- Once you place your pizza onto 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 cook for another 4 minutes. Then, sprinkle mozzarella cheese on top, leaving 1†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 2-3 minutes or until the cheese is melted fully. Remove and slice into 4 large slices or 8 small slices. Enjoy!
- 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!
Charred edges of shredded sweet and Idaho potatoes smell intensely savory under a bubbling blanket of browned mozzarella and sharp parmesan. Transforming root vegetables into a cohesive crust demands strict adherence to technique. Without proper starch release, potato strands refuse to bind. Starch acts as the primary adhesive. Grating potatoes using a specific blade attachment creates uniform strands that soften evenly during the initial four-minute stovetop cook.
The Mechanics of the Skillet Crust
Raw tubers hold excess moisture that undermines structural integrity. Pressing the warm, egg-coated noodles firmly beneath parchment paper forces starch molecules to knit together under weight. Flipping the fragile disc requires absolute confidence. The first side needs precisely four minutes over medium heat to develop a golden crust before the dangerous flip occurs. Loose strands inevitably fall away, but pressing the edges with a spatula keeps the round shape intact.Seasoning and Finishing Under Heat
Cajun spice blends rely on smoked paprika, garlic, and cayenne, which burn easily. Applying the spice mix directly over the cheese barrier protects the aromatics from scorching during the final two-minute broiler phase. Dietary modifications remain straightforward. Swapping standard mozzarella for plant-based alternative shreds works provided the fat content reaches at least twenty grams per serving for proper melting. Cast iron retains thermal energy efficiently, ensuring the bottom crust remains crisp while the broiler sets the cheese.
