Prep 30 mins
Cook 20 mins
Don't be put off by the idea of potatos on a pizza. Potato pizza is a very common dish in Milan, Italy (Pizza di Patate). You could also crumble some crisp bacon (or pancetta) over top of the onions.
- 1 pizza dough, for one pizza
- 4 medium yukon gold potatoes (or red skinned potatoes)
- 118.29 ml grated gruyere or 118.29 ml asiago cheese or 118.29 ml parmesan cheese
- 1 large yellow onion, sliced thin
- 4 garlic cloves, minced
- 29.58 ml chopped fresh rosemary
- 73.94 ml extra virgin olive oil
- salt and pepper
- Make the pizza dough.
- Preheat the oven to 450°F If using a baking stone or tiles, put them in the oven now.
- Cook the potatoes in boiling, salted water until just before they are done, about 20 minutes.
- Drain, peel, let cool.
- Slice thinly.
- Saute the onion and garlic over medium heat in 1 tablespoon of the olive oil with a pinch of salt until soft.
- Shape the pizza dough.
- Drizzle 1 tablespoon of the olive oil over the crust.
- Lay the potato slices over top to cover the crust, then top with the cheese.
- Arrange the onion/garlic mixture over top, and sprinkle with the rosemary.
- Drizzle with 2 tablespoon more of the olive oil, and salt and black pepper to taste.
- Bake for 10 minutes, the reduce the temperature to 400°F and bake until the crust is golden brown, about 10 minutes.
- Drizzle the remaining tablespoon of olive oil over top and serve immediatly.
Sorry, but I found this pizza a little bland. I wanted to love it as I love the idea of potato pizza but it just didn't work for me. Maybe if there were more spices or a sauce or something? I'm a vegetarian but I can see how the bacon might have added that missing something...
Very hearty, savory pizza and quite good. This would make a great brunch pizza. I did follow the suggestion to use some crumbled bacon which made Dh happy. Next time I will make sure to get the potatoes cooked to the correct texture so that I can get them sliced thinly enough.