AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO® POTATOES
Thinly sliced potato is baked onto light, pizza dough to create an unimaginably good and unique pizza which is very popular in Italy.
Provided by Christina Conte
Time 12h14m
Number Of Ingredients 7
Steps:
- 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.
- Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
- Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
- Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn't add cheese).
- Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered (unlike a traditional tomato pizza, you don't need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I'd recommend going all the way to the edge and will explain why, below).
- Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
- Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
- Place pizza on the floor of the oven, or if you aren't able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it's best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don't have to worry about the crust burning while you crisp the potatoes).
- Remove from the oven and cut into slices and serve hot, warm or cold.
- This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
Nutrition Facts : Calories 219 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, ServingSize 2 slices, Sodium 0 milligrams sodium, Sugar 0 grams sugar
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 LATTICE PIZZA
From the Pillsbury website and introduced to me by Richard-NYC. I didn't use the frozen roasted potatoes listed in the ingredients, and instead roasted diced potatoes and onions that had been tossed with some olive oil, garlic and Italian seasoning to include in this pizza. Serve with a fruit salad for breakfast, or a tossed green salad for lunch or dinner. Could also be cut into tiny squares and served as an appetizer. This is an absolute carb-fest.
Provided by Ms B.
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Cut small slit in center of pouch of potatoes. Microwave on High 2 to 3 minutes or just until warm; set aside. In small bowl, beat cream cheese, Italian seasoning and eggs with electric mixer on medium speed until well blended; set aside.
- Line large cookie sheet with cooking parchment paper. Place pesto in small strainer over bowl to drain off excess oil. Lightly brush oil from pesto onto parchment paper. Unroll pizza crust dough on paper-lined cookie sheet; starting at center, press out dough into 14-inch square.
- Spread pesto over dough to within 1 inch of edges; sprinkle cheese over pesto. Roll up edges of dough to make 11-inch square. Spoon potatoes evenly over cheese. Pour egg mixture around potatoes. Sprinkle with bacon bits.
- Separate breadstick dough into 10 strips; set garlic butter aside. Twist and stretch each strip of dough over potatoes in lattice pattern, tucking ends of strips under pizza dough. Remove cover from reserved garlic butter; microwave on High 10 seconds to soften. Brush garlic butter over edges and strips of dough.
- Bake 30 to 40 minutes or until edges are browned and center is set, covering with foil during last 10 minutes of baking if necessary to prevent excessive browning. Immediately remove from cookie sheet. Cut into rectangles to serve.
Nutrition Facts : Calories 35.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 52.9, Sodium 19.8, Carbohydrate 4.2, Fiber 2.7, Sugar 0.2, Protein 2.5
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
ROASTED POTATO PIZZA SLICES
Yummy snack or use as appetizers.
Provided by KELLY624
Categories Appetizers and Snacks Meat and Poultry
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil. Lightly grease the foil.
- Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake 20 minutes in the preheated oven.
- Remove potatoes from heat, and turn. Drizzle with sauce, and top with green pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese.
- Return topped potatoes to the oven, and continue baking 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 204 calories, Carbohydrate 14.9 g, Cholesterol 31.7 mg, Fat 10.4 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 5.1 g, Sodium 531.6 mg, Sugar 2.6 g
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