POTATO PIZZA
Provided by Food Network
Categories main-dish
Time 3h55m
Yield 1 large pizza (about 1 pound/500g pizza dough)
Number Of Ingredients 14
Steps:
- For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside.
- In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
- For the toppings: Using a mandoline, slice the potatoes and onion. Roughly chop the rosemary leaves.
- Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
- Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
- Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles.
POTATO PIZZA
Provided by Robert Irvine : Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Place the potato slices in a saucepan and cover with water. Bring to a boil; then lower the heat to a simmer and cook until tender. Drain well and pat dry with paper towels. (Potatoes MUST be dry otherwise they will wet the pizza shell.)
- Place the pizza shell onto the greased baking sheet and cover lightly with tomato sauce. Arrange the potatoes uniformly around the pizza and sprinkle with sauteed onions, chopped basil, rosemary, cheese, crushed red pepper and kalamata olives. Bake at 450 degrees F for 15 minutes or until lightly browned. Cut into 8 wedges and serve.
POTATO PIZZA
This is not your usual pizza - no tomato sauce, no meats, but a yummy potato-cheesey topping instead. Delicioso!
Provided by evelynathens
Categories Yeast Breads
Time 1h35m
Yield 6-8 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 425F.
- Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife.
- Drain them, mash a quarter of them into a bowl (reserve 1 cup of the potato water), cut the remainder into small cubes, and reserve.
- To make the dough, dissolve the yeast in the reserved potato water.
- Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes.
- Stir in the flour a little at a time, adding just enough to make a dough that does not stick to the sides of the bowl.
- Place the dough on a lightly floured surface and knead for 4 to 5 minutes until it reaches a smooth consistency.
- (This can also be achieved in an electric mixer with the dough hook.) Place the dough in a lightly oiled bowl.
- Cover the bowl with a wet towel or plastic wrap and let it rest in a warm place until the dough doubles in size, about 45 minutes.
- Roll the dough out into a large circle 1/8 inch thick and about 15 inches in diameter.
- Place the dough on a pizza stone or baking sheet, sprinkle with the mozzarella, Asiago and fontina, and top with the cubed potatoes.
- Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, oregano, basil, and Parmesan.
- Cover again with plastic wrap and allow to rise in a warm place for 25 minutes.
- Remove the plastic wrap, place in the oven, and bake for 35 minutes or until the crust is golden brown and crispy.
- Enjoy!
NEW POTATO & ROSEMARY PIZZA
Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
- Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.
Nutrition Facts : Calories 714 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
POTATO AND ROSEMARY PIZZA
Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h50m
Yield 2 Potato and Rosemary Pizzas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
- Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
- Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
- Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
- Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
- Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
PIZZA WITH FONTINA, POTATOES, AND TAPENADE
Provided by Rick Rodgers
Categories Olive Potato Appetizer Bake High Fiber Father's Day Dinner Lunch Fontina Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve. Stir in 2 tablespoons oil.
- Mix flour and 1 teaspoon salt in processor. With machine running, add yeast mixture, then 1/2 cup cold water; process until dough forms ball on top of blade. Process 45 seconds. Transfer dough to lightly floured surface. Knead until smooth, 1 to 2 minutes. Pour 1 tablespoon oil into medium bowl. Add dough to bowl; turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- Meanwhile, heat remaining 3 tablespoons oil and garlic in small saucepan over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil aside.
- Place potatoes in medium saucepan. Add enough cold water to cover. Sprinkle with salt. Cover and bring to boil over high heat. Reduce heat to medium and boil with lid slightly ajar until almost tender, about 12 minutes. Drain; let stand until cool. Place pizza stone or baking sheet (if using rimmed sheet, turn upside down) in oven. Preheat oven to 450°F. Transfer dough to work surface. Roll, pat, and stretch dough to 12- to 14-inch round. Sprinkle pizza peel or another baking sheet (if using rimmed sheet, turn upside down) with cornmeal. Transfer dough round to prepared peel. Cover with plastic and let rest 10 minutes.
- Using thin knife, cut potatoes into 1/8-inch-thick slices. Sprinkle dough with Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around edge. Arrange potato slices over cheese, then brush potatoes with garlic oil. Sprinkle roasted red peppers over pizza. Spoon heaping 1/4-teaspoon dollops tapenade over. Brush dough border with garlic oil.
- Slide pizza from peel to pizza stone or baking sheet in oven. Bake until bottom of crust is golden brown and cheese is melted, 15 to 20 minutes. Using peel, transfer pizza to cutting board. Drizzle any remaining garlic oil over pizza. Sprinkle with chopped rosemary, crushed red pepper, and salt. Cut into wedges and serve.
- A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets and at specialty foods stores and Italian markets.
ITALIAN PIZZA
Cheesy, tasty, and oomph-loaded, Yum!
Provided by sweetunique
Time 2h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- How to make the dough:
- Mix flour and salt in a bowl. In a food processor fitted with a metal blade, pour the mixture. Combine the warm water and sugar in a measuring cup. Sprinkle the yeast over the warm water. Let stand until foamy in appearance, about 5 minutes. Pour the water and oil into the food processor. Process until the mixture becomes a ball.
- Remove the dough from the food processor and put on lightly floured surface. Slightly knead until smooth. Put in a greased bowl and let rise in a warm place (about 45 minutes).
- Punch down the dough and let rise for another 45 minutes.
- Divide the dough into 6 equal pieces. Roll each piece on a clean surface, with a bit of flour if necessary, to a 6-inch circle.
- Meantime, dust 2 sheet pans lightly with cornmeal. Place the dough disks on the prepared sheet pans and top with sauce and toppings.
- preheat oven to 500F. Now, youâre ready to do the toppings.
- Brush dough with tomato paste the add sundried tomatoes. Distribute evenly all topping ingredients except cheese. Put a dash of salt and pepper.
- Add cheese. Bake for 12 - 15 minutes.
POTATO PIZZA
Provided by Susan Herrmann Loomis
Categories Milk/Cream Dairy Herb Potato Bake Super Bowl Vegetarian Kid-Friendly Dinner Lunch Winter Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 1. Make the dough and let it rise until double in bulk, about 1 hour. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.
- 2. Preheat the oven to 425°F.
- 3. Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.
- 4. Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.
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- Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
- Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
- Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
POTATO PIZZA - ITALIAN FOOD FOREVER
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- First, make sure to wash the potatoes thoroughly since we will not be peeling them. Thinly slice the potatoes and set them aside.
- Prepare the pizza dough on the pan (either square or round works) and make sure it fits to the corners. Drizzle a bit of olive oil across the dough.
SULLIVAN STREET POTATO AND ONION PIZZA - FEELING FOODISH
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- Combine flour and yeast into a mixing bowl of a standing mixer. Using the paddle attachment, mix on low while slowly adding the water. Beat for 3 minutes, until combined and then increase speed and beat until a very wet dough forms, about 20 minutes (see photo) Add sugar and salt and mix for another 3 minutes until dissolved.
- While the dough is rising, peel and slice the potatoes using a mandolin or the 2-millimeter blade of your food processor. Toss the potatoes with a sprinkling of salt and let them exude their liquid for about 15 minutes. Gently squeeze them dry and them toss with onion and rosemary
POTATO PIZZA WITH SAUTEED ONIONS - SHE LOVES BISCOTTI
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- Preheating oven to 500 °F (260 °C). Place the oven rack in the bottom third of the oven. When it’s time to bake the pizza, we will lower the heat to 450 °F (230 °C).
- With slightly oiled fingers, shape the pizza dough in a 10- 12 inch round pizza pan. Grease the pan with oil or butter before stretching the dough. Place plastic film or a tea towel over the top and set in a draft free place while the toppings are prepared.
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- Peel the potatoes and slice them very thinly using the lowest setting on a mandolin slicer or a sharp knife. If using a knife, make sure the slices are thin and of the same thickness so that they cook evenly.
- Rinse sliced potatoes and plunge them into a bowl of lukewarm water with a teaspoon of salt. This will get rid of excess starch and allow the potatoes to crisp up more. Leave them to soak for at least 1 hour. Make the pizza dough whilst waiting.
- Rinse the potato slices out and place them in a single layer on a long piece of kitchen towel. Cover with another piece of kitchen towel and place another, single, layer of potato on top. Cover with another piece of kitchen towel. Continue in the same way until you've used up all your potato slices up. The point of this is to dry the potato slices as much as possible before topping the pizza.
POTATO PIZZA WITH ROSEMARY & GARLIC - THE FIERY VEGETARIAN
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- Divide the pizza dough in half and roll out each portion on a floured surface very thin to two rough oval forms nearly the same size as an oven tray.
- Preheat the oven without the convection option, as high as it will go. Mix 1 tbsp of the olive oil with the crushed garlic and zap in the microwave on high for 30 seconds.
- Thinly slice the unpeeled scrubbed potatoes using a mandoline, spiralizer, or as a last resort, a small knife.
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- Preheat the oven to the highest temperature possible. First, make the cheesy base by adding the sour cream and grated gruyere cheese in a bowl and mix with a small pinch of pepper until combined.
- Sprinkle polenta, semolina flour or regular flour on two large baking trays so the dough doesn't stick, roll out half of the pizza dough and place it on the baking tray.
- Spread half of the cheesy mixture on the pizza base and top with thinly sliced potato slices. Add thin strips of onion, a sprinkle of fresh thyme, salt, pepper and a drizzle of olive oil.
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- Make Pizza Dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.
- Slice the potatoes very thin and place in a bowl of cold water, let sit 15 minutes then drain well and towel dry. Spread dough to desired shape, then top with sliced potatoes, sprinkle with rosemary and salt and drizzle with 1-2 tablespoons of olive oil, bake for approximately 15-20* minutes then raise temperature to 425F / 220C and let bake until fully cooked and potatoes have browned slightly. Let rest 3 minutes and then slice and serve. Enjoy!
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