Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage


Holy jumpin jones … do I have a pizza recipe that’s about to blow your mind!!

But first, a little story …

A couple of weeks ago Food Bloggers of Canada advertised for their members an opportunity to participate in The Little Potato Company event – each lucky blogger would recipe a couple bags of spuds – make something jazzy – blog about it – and we’ll all live happily ever after.


So I entered. I did so without even thinking much about it … seriously, this little blog wasn’t going to get the chance – there are so many stinking out of this world bloggers that are members of Food Bloggers of Canada , why would I get the chance of spud serendipity?

Fast forward 2 weeks … and this shows up!! 2 Bags of Something Blue Potatoes & 2 Bags of Fingerlings


Of course, the first thing I do is call my mom. And this is how the conversation went ;

“Ma, you need to come to my hose to eat potatoes … I just scored 4 wicked cool bags”

“For free?”

“ yes mother, for free …please come over”

“Dear child, no one in their right mind gets as excited as you do over potatoes … but I’ll be over as soon as possible” 

I wish I made that up. I WAS PUMPED!! The Little Potato company chose me … and I hope I did them proud with my

Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage.


While I was compensated with these potatoes, all opinions are my very own … and now, the good – bad – and beautiful about these little taters.


–          They are little, cute and perfect for roasting alongside your holiday meal

–          LOVE the packaging and how compact they fit in my tiny refrigerator

–          LOVE the burst of blue

–          LOVE the thin skin

–          LOVE that this is a Canadian company



–          I wish the purple run throughout the potatoes ( this may be me, just being picky)

The Beautiful :


And now, let’s talk pizza.

Seriously when it comes to pizza – quality matters to me, especially when I’m making it at home. I want fresh – I want exotic – I was sweet- spicy – tangy – rich – a crunchy crust, and chewy dough… and I want it to all work together … read : Pizza Snob. And this one … BLEW MY MIND. It’s not too spicy, but there’s a kick and the honey … oooohhh the honey … and the sage … and the walnuts.


Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage

 Pizza Dough (you can of course, also use store bought!!)

3 Cups Flour

1 Tbsp quick acting yeast

1 Tbsp Sugar

2 Tsp Sea Salt

1 Tbsp Olive Oil

1 1/4 Cups of Water

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In a large bowl, combine flour, yeast, sugar, olive oil and water. Mix until well combined.

Pour out onto a floured surface, and knead until a smooth ball forms.

Using the original bowl, lightly spray grease. Place your dough back in, and allow to rise for at least 30 minutes.


The Pizza


10 small purple potatoes  thinly sliced, about 1/4 inch thick
½  cup olive oil, divided ¼ cup x ¼ cup

3 cloves minced garlic
1 tsp sea Salt

1 Tsp ground black pepper

1 Tsp curry powder

1 Tsp cinnamon powder

½ tsp ginger powder

½ tsp ground cardamom

¼ cup sliced brie cheese

½ cup thinly sliced turkey kielbasa

¼ cup dried cranberries

¼ Cup + 2 tbsp honey ( divided)

1/2 cup walnuts

1 Tbsp sweet chilli sauce

4 fresh sage leaves

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Preheat oven to 425 oc.

In a bowl, combine potatoes, ¼ cup olive oil, garlic & spices. Set aside and allow to marinade.

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In a smaller bowl, combine walnuts, ¼ cup of honey and sweet chilli sauce.

Roll out prepared pizza dough.

Top with marinated potatoes

Sporadically spread your cheese

Add turkey

Sprinkle on your cranberries & top with marinated walnuts.


Bake for 30 minutes.

While baking, in a small frying pan add ¼ of olive oil and sage leaves allow to crisp for 8 minutes. Remove from oil and set aside.


Remove pizza from oven – add sage leaves and drizzle with 2 tbsp honey.

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Verdict, Mama LTSL Loved the pizza … so did Papa … and I ate it twice again this week aka — grab some The Little Potato Company Spuds and PUMP UP THE PIZZAAAA!!


Sunday’s With Joy : Zucchini-Potato Pancakes with Cilantro Chili Sauce

I admit, I haven’t done SWJ in a while.

Not that I didn’t want to … nor was it because I didn’t have the time… but it was because I was busy eating this ( PS HOLY MOTHER OF YUM! I’ve been craving it since I finished the tub!![ yes, I ate the entire tub *oink*]).

So I didn’t want to make any more frozen treats to tempt me…. For a while.

Please Sunday with Joyer’s don’t kick me out of your fancypants group … I think you’re all extra snazzy… and I swear on the love of brown butter, I won’t flake anymore.  <- that’s how serious I am.

Plus I see s’more brownies in our near future, and I am all over that like a peanut butter on jelly.

I did get a chance to make Joy’s Zucchini Pancake recipe though.

Well sort of.

I changed it.

Sort of.

I used the exact same ingredients.

Used the exact same measurements.

Except I changed the method (seriously, I’m just asking to be kicked out of this book club : ( )

And I made one giant pancake, instead of little ones. It’s still worthy of sharing … or sitting with, right from the oven with a fork (I won’t tell anyone, it can be our little secret … except please don’t burn yourself – – I’d feel guilty. But it would be worth it [sorry it’s true… I’m also sorry I keep doing brackets inside of brackets .. this isn’t math class *yuck] )

Annnnyyywhooooo Want to see what I did?

Zucchini-Potato Pancake with Cilantro Chili sauce

Zucchini-Potato Pancake

  • Potatoes
  • Garlic
  • Sour Cream
  • Red Onion
  • Zucchini
  • Salt
  • Eggs
  •  Flour
  • Paprika


  1. Preheat oven to 425 of. 
  2. Dice potatoes. In a large pot bring to boil potatoes and garlic. Allow to boil until softened.
  3. Strain of excess water and add to a large bowl.
  4. To the potatoes, add  sour cream, flour, salt and paprika.
  5. Smash it all together, until its smooth.
  6. Add the onions and zucchini.
  7. Last add the egg.
  8. Lightly grease a large non-stick frying pan. Heat for 3 Minutes, until it begins to lightly sizzle.
  9. Add your Zucchini-potato mixture. Spread as evenly as possibly.
  10. Allow to cook for 7 minutes –> you’re creating a crust that is about to rock your socks.
  11. Place in heated oven and allow to bake for 30 minutes.

Once finished baking, work your magic and flip onto your serving plate. 

Cilantro Chili Sauce

  • 1 Cup Plain Yogurt
  • 1/2 Cup Fresh Cilantro
  • 1 Tbsp Dried Chili Flakes


  1. Place all of the above ingredients in a blender ( or a mini mixer). Blend until well combined.
  2. Serve with your pan-ca-doodle. 

The crunch on this little monster is heavenly, and the cool creamy sauce matches perfectly. Next time, I think I’m going to up the amount of zucchini I used and also add a little more paprika ( mama likes it a little hot :D).

Toodles, noodles