Prep 1 hr 30 mins
Cook 15 mins
I've never put potatoes on my pizza before, but this tasted quite nice. The goat cheese and green onions were a nice addition to the potatoes. I had some Feta left over and that is what I put on here. I used a very thin spelt crust with this pizza. The crust I used is my recipe: http://www.recipezaar.com/recipe/Easy-No-Yeast-Pizza-Dough-254063
- 3 medium yukon gold potatoes (sliced thin)
- 9.85 ml sea salt
- 59.16 ml olive oil (divided in half)
- 3 green onions (cut in pieces..I used my scissors)
- 29.58 ml herbs (I used Rosemary-Garlic.. Baron's Savory Secrets)
- 473.18-709.77 ml goat's cheese (I used Feta)
- salt and pepper
- Slice up the potatoes thin. I used my mandolin and it worked perfect.
- Then put the potato slices in a bowl and salt them, toss to coat. Then cover with water and put in the fridge for an hour.
- Once the hour is up, remove the potatoes from the water and lay them out on paper towels to dry. Pat the tops dry if it is humid in your house.
- Put the shelf in your oven up to at least the middle of the oven, otherwise the bottom of the crust might burn. Preheat your oven to 450-500'F. You need it good and hot.
- While they are drying prepare your favourite pizza crust.
- Once you have the crust on the pizza pan pour some of the olive oil on the top of the crust and with your hands, spread it around and cover the whole pizza.
- Place the potatoes around the pizza like you would pepperoni. Then add the green onion, garlic rosemary mixture, salt and pepper and 3/4 of the goat's cheese.
- Drizzle the remaining olive oil over the pizza toppings and bake for 15-18 minutes. Check it half way through to make sure the bottom isn't burning too much, if it is then put the shelf up higher in the oven.
- Check it to make sure the potatoes are softened.
- Remove from oven and sprinkle the rest of the goats cheese on top. If you can't serve it right away cover with a piece of heavy tin foil.
- Bon Appetit!