Potato Pizza

Potato Pizza

Potatoes On Pizza? Believe it!

Potato Pizza

Print Recipe
Cook Time 15 minutes
Total Time 1 hour
Course Main Course
Servings 8

Ingredients
  

Pizza Dough

  • 1 tbsp sugar
  • 2 tsp dry active yeast
  • 1 1/2 cup warm water
  • 3 cups flour
  • 1 1/2 tsp salt
  • 3 tbsp olive oil

Potatoes

  • 3 potatoes (thinly sliced and roasted in the oven)
  • 1 tbsp olive oil
  • sea salt

Roasted Red Peppers

  • 2 red peppers (roasted)
  • 1/3 cup olive oil

Pesto

  • 2 cloves garlic
  • 1/2 tsp sea salt
  • fresh ground pepper
  • juice from 1/2 a lemon
  • 2 cups fresh basil (I used grapeseed)
  • 1/2 cup almonds (skins removed)
  • 1/4 cup olive oil
  • 3 tbsp nutritional yeast

Other favourite pizza toppings! We added onions.

    Garnish with fresh arugula

      Instructions
       

      • Pizza Dough
        Skip this step and use store bought dough or pre-made pizza crust if you prefer.
        In a small bow dissolve the sugar in 1 1/2 cup warm water. Sprinkle the yeast on top and let stand for 5-10 minutes, until foamy.
        Mix oil and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with a tea towel and set aside until dough has doubled in size, about 1 hour. Turn out the dough onto a lightly floured surface and knead 1 or 2 times. Divide it in half, and save in the fridge and make a pizza tomorrow!
        Using your hands, press the dough into desired size and thickness and place it on a baking sheet, lightly dusted with flour.
      • Roasted Potatoes
        Heat oven to 475 degrees and place thinly sliced potatoes on baking sheet. Drizzle lightly with olive oil and season with a pinch of salt and pepper. Bake for 25-30 minutes until they are cooked through. They will be heading back into the oven later to brown, once the pie is assembled.
      • Roasted Red Peppers
        Roast red peppers in a casserole dish for 40 minutes at 450°
      • Pesto
        Blend all pesto ingredients in high speed bender.
      • Assemble
        Spread pesto onto pizza , top with potatoes, red peppers and onions. Bake at 475 until the crust is golden brown, 8 to 10 minutes. Let cool 1 to 2 minutes before topping with arugula.
      Keyword Potato, potato pizza

      The first time I ever tried potato pizza was just over 10 years ago, in Italy. It was a simple rectangle flatbread, topped with potatoes, and it was delicious! Potatoes should be a topping option at all pizza places. You’ll be with me on this once you dig into this delicious dish. 

      Despite the long list of ingredients and steps, this recipe is quite simple (a pizza cake to make. Get it? Piece of cake? I’ll be here all week)  and is perfect for at home family pizza nights.

      Dough

      To save time, you can buy a premade crust or ready made pizza dough. Even the small grocery store in our rural town sells pizza dough, and if that’s not an option, many pizzerias will sell it by the pound. 

      Potatoes 

      Potatoes can be sliced using a mandoline, if you want them to be perfectly even. I am a little scared of my mandoline, and presently satisfied with the length of my fingers, so I just used a knife. If you are using a knife, try to get the slices as even as possible, about ¼ inch thick. A food processor would be another option. 

      Red Peppers

      Just wash and place in a casserole dish or on a baking sheet. No need for oil or any seasoning. 

      Pesto

      Pesto is something that can be easily adjusted to suit your taste. I added 3 cloves of garlic, freshly harvested from our garden so the garlic taste was quite prominent, just the way we like it. If you love garlic potatoes and garlic bread, go with three cloves. If you prefer a milder taste, add one or two. Sometimes grocery store garlic is quite bland, you decide the level of garlicky goodness that works best for you!

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      Filed Under: Recipes