Friday, November 5, 2010

Potato Rosemary Pizza

This was a throw back to one of our favorite pizza-by-the-slice places in Tucson- No Anchovies. It was awesome! Mark rocked the potatoes on the mandoline!

Premade pizza dough
Toppings:
3 medium size firm potatoes
2 tbsp salt
4 tbsp olive oil
2 small spring onions
2 tbsp fresh rosemary, roughly chopped
100 g goat cheese
salt & black pepper

Slice the potatoes thin with a mandoline or with a knife. Place the slices in a deep plate, drizzle them with salt and cover with cold water for about an hour. Drain the water, rinse the potatoes and pat them dry on a towel.

Preheat the oven to the highest possible temperature (450-500°F). Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Brush the dough with a thin layer of olive oil. Cover it with potato slices, onion, rosemary, 3/4 of the goat cheese, salt and freshly grounded black pepper. Drizzle the rest of the olive oil over the pizza and bake for about 15-18 min until the potatoes are golden and the edges are slightly burnt. Sprinkle the rest of the goat cheese over it and serve immediately.

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