Potato Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Pizza dough:1/2 T yeast1/2 c water (hot but less than 115 degrees)1/4 t sugar1/4 t salt1/2 T olive oil1 1/3 c flour (up to 1 1/2 c if humid)Toppings3 1/2 slices of prosciutto (more if desired)2 lb red potatoes, sliced thin (can use less)10 oz Kokisko or fontina or other similar cheese1/2 basil leaves (FRESH)1/2 c thin slices red onion1/4 t salt1/2 t pepper
Makes jelly roll pan of pizza, which cuts into 28 pieces nicely.
Preheat oven to 450 degrees.
Add water to bowl then add yeast, oil and sugar. Mix to combine, then add half the flour. Mix well and add the salt (do NOT add salt prior to mixing in half the flour or it will kill your yeast), then mix again. Add the rest of the flour and mix until well combined then knead (or use stand mixer) until nicely elastic and soft like a baby's bottom (about 15 minutes on medium in stand mixer). Cover with damp towel and let rise for 1-1 1/2 hours.
While rising, grate the cheese and slice the potatoes (mandoline works great here or that blade on your food processor). Parboil the potatoes if you slice them thickly or they won't cook in the oven (Boil water, add potatoes, boil 3 minutes and remove). Slice the red onion thinly and separate the slices. Tear the basil and prosciutto into bite sized pieces.
Roll or press out the dough until the size of a jelly roll pan and press into the pan (I've not had an issue with them sticking). Brush the dough with olive oil and lightly salt (five twists of a salt grinder is PLENTY).
Add 3/4 of the cheese, then layer on the potatoes. Add the onions atop the potatoes, then the remainder of the cheese.
Bake at 450 for 10-12 minutes. Remove from the oven and top with the prosciutto and basil. Cut into 28 squares and serve. This is also good at room temp if serving as an appetizer at a party (if so, cut into much smaller pieces).
Enjoy!
Number of Servings: 28
Recipe submitted by SparkPeople user SCHNOZZLES.
Preheat oven to 450 degrees.
Add water to bowl then add yeast, oil and sugar. Mix to combine, then add half the flour. Mix well and add the salt (do NOT add salt prior to mixing in half the flour or it will kill your yeast), then mix again. Add the rest of the flour and mix until well combined then knead (or use stand mixer) until nicely elastic and soft like a baby's bottom (about 15 minutes on medium in stand mixer). Cover with damp towel and let rise for 1-1 1/2 hours.
While rising, grate the cheese and slice the potatoes (mandoline works great here or that blade on your food processor). Parboil the potatoes if you slice them thickly or they won't cook in the oven (Boil water, add potatoes, boil 3 minutes and remove). Slice the red onion thinly and separate the slices. Tear the basil and prosciutto into bite sized pieces.
Roll or press out the dough until the size of a jelly roll pan and press into the pan (I've not had an issue with them sticking). Brush the dough with olive oil and lightly salt (five twists of a salt grinder is PLENTY).
Add 3/4 of the cheese, then layer on the potatoes. Add the onions atop the potatoes, then the remainder of the cheese.
Bake at 450 for 10-12 minutes. Remove from the oven and top with the prosciutto and basil. Cut into 28 squares and serve. This is also good at room temp if serving as an appetizer at a party (if so, cut into much smaller pieces).
Enjoy!
Number of Servings: 28
Recipe submitted by SparkPeople user SCHNOZZLES.
Nutritional Info Amount Per Serving
- Calories: 114.7
- Total Fat: 4.1 g
- Cholesterol: 9.5 mg
- Sodium: 107.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 0.9 g
- Protein: 4.6 g
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