Potato And Rosemary Pizza Food

POTATO, CARAMELIZED ONION AND ROSEMARY PIZZA

Steps:

• Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
• Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
• Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
• Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!

POTATO AND ROSEMARY PIZZA

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.

POTATO, ONION & ROSEMARY PIZZA

Steps:

• 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.

POTATO, SAGE, AND ROSEMARY PIZZA

Steps:

• Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.
• Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.
• Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.

NEW POTATO & ROSEMARY PIZZA

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.

ROSEMARY CHICKEN AND POTATO PIZZA

Steps:

• garlic-shallot butter with lemon:.
• melt 1 T butter in a nonstick saucepan over medium high heat.
• add shallot, garlic and thyme.
• cook, stirring until mixture is light brown 7-8 minutes.
• add salt, pepper, wine, lemon juice and chicken base.
• cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
• Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
• Rosemary potatoes:.
• preheat oven to 325.
• combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
• transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
• discard leftover marinade - do not pour it over the potatoes.
• cook the potatoes in the preheated oven for approximately 45 minutes.
• some of the slices may need to be flipped over to promote even browning.
• remove the potatoes from the oven when they begin to brown.
• use a steel spatula to remove the potatoes from the sheet pan.
• place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
• Grilled garlic chicken:.
• combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
• grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
• remove the cooked chicken from the grill and chill thoroughly.
• cut into 3/4 inch cubes and set aside in refrigerator.
• to make pizza:.
• preheat oven to 400.
• prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
• use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
• cover the butter with the mozzarella.
• distribute the grilled garlic chicken evenly over the cheese.
• sprinkle the rosemary and oregano over the chicken.
• place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
• transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
• when cooked, carefully remove the pizza from the oven.
• sprinkle half the parsley over the hot potato topping.
• slice and serve.

POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY

Steps:

• Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
• Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.

ROSEMARY CHICKEN & POTATO PIZZA

Steps:

• To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
• Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
• Add the salt and pepper, the stock and lemon juice.
• Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
• Remove the pan from the heat.
• Quickly whisk in the remaining butter.
• Set aside.
• To make the potatoes: Preheat the oven to 325°F.
• Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
• Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
• Discard the leftover marinade- do not pour over the potatoes.
• Bake the potatoes for about 45 minutes.
• Some of the slices may need to be flipped over to promote even browning.
• Remove the potatoes from the oven when they begin to brown.
• Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
• Do not refrigerate.
• To make the chicken: Combine the garlic, soy, salt and olive oil.
• Marinate the chicken in this mixture for about 15 minutes.
• Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
• Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
• To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
• Spread 2 tablespoons of the garlic shallot butter over the surface.
• Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
• Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
• When done, sprinkle the parsley over top, slice and serve.

CREAMY ROSEMARY, GARLIC & POTATO PIZZA

Steps:

• Heat oven to 400ºF.
• Place crust on pizza pan or baking sheet.
• Mix rosemary, oil and garlic until blended; brush half evenly onto dough. Top with vegetables; brush with remaining oil mixture.
• Bake 20 min. or until edge of crust is lightly browned and potatoes are tender. Top with cheese; bake 5 min. or until melted.