Roasted Pizza Potatoes Food

POTATO PIZZA

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.

ROASTED POTATO PIZZA SLICES

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.

POTATO PIZZA

Steps:

• Measure out the flour and place in a large bowl forming a well in the middle.
• In a bowl, mix the yeast with 1 cup of the water. Add the sugar and stir to mix well. Set aside to let bubble and become frothy.
• To the flour well, add the oil, then the frothy yeast mixture. Add the other cup of water to the bowl that contained the yeast, swish it around and then add this to the well contents.
• Begin mixing the flour into the liquid and at this point, sprinkle the salt in.
• When all the flour and liquid are combined, dump the dough out onto a floured board and knead well for about 10 minutes.
• Place the dough into a lightly oiled bowl then set aside and let rise for about 5 minutes. Lightly punch it down then set side again and let rise for about 2 hours.
• Season the sliced potatoes with salt and pepper
• Add herbs/spices to your liking
• Add the olive oil
• Let the potatoes sit for 45-60 minutes. The potatoes will release water. Do not drain.
• After the dough has rested for 2 hours, punch it down again and then spread it out into a pizza pan lightly greased with butter or shortening. Prick the dough all over lightly with a fork.
• Lightly brush the dough with olive oil.
• Begin placing the potato slices over the pizza, overlapping the slices as shown in the photo.
• When all the slices have been placed on the pizza, evenly sprinkle about 3/4 of the potato water over the pizza.
• Finally, sprinkle the shredded mozzarella over the pizza.
• In a preheated oven, place the pizza in the middle of the oven and cook for 20 minutes.
• For a regular oven, set temperature at 375-400F.
• Nonna Anna cooks her pizza at 440F using convection roast on her gas range.
• Adjust cooking temperature to your particular oven.

PIZZA POTATOES

Steps:

• Preheat your oven to 350 degrees F.
• Thoroughly wash the russet potatoes to remove all surface dirt. Scrub with a vegetable brush if necessary. For uniform baking it is important for each potato to be approximately the same thickness, but in no case should they be less than 1-1/2 inches thick.
• Hold a potato on its side and carefully slice the potato lengthwise into three equal width slices.
• Place each slice (12 total for the 4 potatoes used) on a large non-stick baking sheet and bake in the oven for about 40 minutes until the inner portions of the potatoes are soft and the cut surfaces are beginning to brown. While the potato slices are baking, wash and peel the onions and garlic. Dice the onions, crush the garlic, and put into a covered baking dish. Mix in the pepper and cook on "high" in your microwave oven for about 3 to 4 minutes until the onions start to become translucent.
• When the onions and garlic are cooked, add the crushed tomatoes and oregano, mix, cover, and cook for about another 30 minutes (mixing every 10 minutes) until the sauce thickens. A little trick to aid during the thickening process which allows evaporation without splashing: place the end of a wooden toothpick between the lid and the baking dish, with one end sticking out so you can hold it while removing the lid. When the sauce has thickened to the desired consistency, remove from the microwave oven.
• While the sauce is cooking, open the can of beans and pour off the liquid. Place the beans in the container of your blender, add the lemon juice, nutritional yeast, and corn starch, and run the blender at high speed until the contents are creamy smooth.
• Wash, peel, and slice the onion for the topping.
• When the potatoes are baked, remove from the oven and set on a wire rack. The sauce and the bean cream should also be ready. As quickly as possible, spread a layer of the bean cream on each potato slice. Carefully spoon on the tomato sauce and top with the onion rings (each step is shown in the photo to the left). Place back in the oven and turn up the heat to 400 degrees F. for approximately another 20 minutes.
• When the pizza potatoes are baked, remove from the oven, and set on a wire rack. When the pizza potatoes have partially cooled, they can be picked up and eaten as "finger food.".

HOMEMADE POTATO PIZZA - TWO WAYS

Steps:

• 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.

POTATO, CARAMELIZED ONION & ROSEMARY PIZZA

Steps:

• Heat 4 tsp (20 mL) olive oil over medium-low heat in a large skillet. Add 2 cups (500 mL) sliced yellow onions and cook until soft and golden brown, 20 to 30 min.
• Meanwhile, poke 10 potatoes a few times with the tip of a knife and microwave on HIGH for 1 1/2 to 2 min. or until softened. Cool potatoes, then cut into 1/4-in. (5 mm) slices.
• Place 2 pizza crusts on a lightly oiled grill heated to medium. Cook for 2 min. or until bubbly and rigid. Using tongs, turn crusts over. Divide cheese, potatoes and onions between pizza crusts. Close lid and cook until cheese is bubbly and crusts are golden brown, 2 to 3 min.
• Remove from grill and season with 2 tbsp (30 mL) finely chopped fresh rosemary, 1/2 tsp (2 mL) each salt and pepper. Drizzle with 2 tsp (10 mL) olive oil. Slice each pizza into 6 wedges and serve.

EASY PIZZA POTATOES

Steps:

• Preheat oven to 375˚F. Place one baking rack in the center of oven, with the other rack just below it.
• Pierce the potatoes a few times, using a sharp knife. Rub the potatoes evenly with olive oil. Season the outside with salt. Place potatoes directly on the middle rack. Place a baking sheet underneath the potatoes on the second rack.
• Bake for about 1 hour, or until they can be pierced easily with a fork. The exact baking time will depend on the size of your potatoes.
• Remove from oven and let cool for 5 minutes, until they can be handled safely. Leave the oven on.
• While potatoes cool, if using sausage, roughly chop links into 1-inch pieces. Heat the sausage according to package directions. I prefer to warm mine in a skillet over medium-high heat, but you can also warm in the microwave.
• Slice each potato down the center and gently push inward from each end to open. Place potatoes cut side up in a 9-by-9-inch baking dish.
• Add 1/3 cup of chopped warm sausage to each potato, if using, as well as whatever other toppings you would like to use, for a max 1/2 cup filling each.
• Spoon 1/4 cup sauce over each potato, then sprinkle with 1/4 cup cheese. Place pan in the oven and bake another 5 minutes, or until cheese is melted. Serve warm.

AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO® POTATOES

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.

PIZZA POTATOES

Steps:

• Empty potato slices and packet of seasoned sauce mix into a 2 quart casserole (ungreased).
• Heat tomatoes,water and oregano to boiling; stir into the potatoes.
• Arrange pepperoni on top and sprinkle with cheese.
• Bake, uncovered, at 400 degrees for 30 to 35 minutes.

PIZZA POTATOES

Steps:

• Combine the potatoes and contents of sauce mix in a greased 1-1/2-qt. baking dish. In a large saucepan, bring the tomatoes, water and oregano to a boil. Pour over potatoes. Top with pepperoni. , Bake, uncovered, at 375° for 50-60 minutes or until the potatoes are tender. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

POTATO PIZZA

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.