DAD’S POTATO PIZZA
1 pound pizza dough
2 teaspoons olive oil, divided
1 shallot, sliced
¼ cup shredded part-skim milk mozzarella cheese
2 small potatoes of your choice, preferably a firmer variety
¼ cup crumbled gorgonzola or blue cheese
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste
Wash
potatoes and pat dry. Microwave the whole potatoes for 2-3 minutes
until soft enough to handle but firm enough to cut so they won’t
crumble. Cut into ¼ inch-thick slices.
Heat half the olive oil in a skillet over medium heat; add shallots; cook 4-5 minutes until slightly browned.
Preheat
oven (see temps below). Roll out dough on a lightly floured surface.
Transfer to a sheet of parchment paper (if using a stone) or to a
parchment lined baking sheet. Brush dough lightly with remaining olive
oil. Place a thin layer of shredded mozzarella on the dough, then
arrange potato slices on top. Season well with salt and pepper. Add
crumbled gorgonzola or blue cheese, and lightly press it down with your
hands.
For a pizza stone, bake at 500 degree for about 10
minutes, or until both the top and bottom of the crust is brown and the
cheese is melted.
For a baking sheet, bake at 450 for about 20
minutes, or until both the top and bottom of the crust is brown and the
cheese is melted. Let it cool for a couple of minutes before slicing.
Before serving, sprinkle pizza slices with chopped fresh rosemary and a bit more fresh ground black pepper.
TIP:
Boiling the potatoes makes them too moist which leads to a soggy crust.
Ugh. Microwaving or baking them are better bets. Also, adding the fresh
rosemary after removing the pizza from the oven helps to maintain its
color and flavor.