Potato Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup whole wheat flour1 1/4 cups all-purpose flour1 tsp granulated sugar1 packet (1/4 oz) dry yeast2 medium potatoes, sliced thin1 medium onion, diced5 tsp olive oil, dividedDash each of salt & pepper
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk 2 tsp oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Let rest 15 minutes before using.
While the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 3 tsp olive oil, and set aside.
Preheat oven to 440 degrees. Prepare a rimmed baking sheet with vegetable oil. Place dough on baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with salt and pepper.
Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user MZHARRIS04.
Whisk 2 tsp oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Let rest 15 minutes before using.
While the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 3 tsp olive oil, and set aside.
Preheat oven to 440 degrees. Prepare a rimmed baking sheet with vegetable oil. Place dough on baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with salt and pepper.
Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user MZHARRIS04.
Nutritional Info Amount Per Serving
- Calories: 179.7
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 1.1 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.7 g
- Protein: 5.2 g
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