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Add a photoThe key with potato pizza is to keep it from being dry and bland. The addition of a few very flavorful ingredients (pesto, parmesan, prosciutto, and homemade ricotta) solve this problem in a most delicious way. Use calamata olives instead of the prosciutto for a vegetarian version.
Ingredients
- 2 tbs. cornmeal, optional
- 1 lb. pizza dough
- 1 cup ricotta (hopefully homemade)
- 1/3 cup pesto (store-bought or homemade)
- 1 1/2 cups grated parmesan
- 2 large waxy potatoes (red or Yukon gold)
- 1 tbs. olive oil
- salt and pepper
- 2 oz. thinly sliced prosciutto (or 1/2 cup chopped black olives)
Directions
- Heat the oven to 475 degrees F. Line a cookie sheet with parchment and sprinkle with the cornmeal. (You donât have to use the cornmeal, but it keeps the dough from sticking and adds great crunch to the crust.) Spread the dough out. The shape doesnât matter, but the dough should be thin.
- In a small bowl, mix together the ricotta and pesto. Spread it in a thin layer all over the pizza. Sprinkle with half of the parmesan.
- Slice the potatoes translucently thin. A mandoline is the perfect tool for this, but you can slice them by hand also. I prefer to leave the skins on, but itâs not necessary. Lay the potato slices in one slightly overlapping layer over the cheese. Immediately drizzle with the olive oil. Season lightly with salt and a bit more heavily with pepper. Tear the prosciutto into pieces and drape over the potatoes (or sprinkle on the olives, if youâre using them instead). Sprinkle with the rest of the parmesan.
- Bake for 12 to 18 minutes until the crust is golden and the potatoes and prosciutto have some browned, crispy bits. My oven is not known for its amazing browning abilities, so I start the pizza on the bottom rack, then move it to the top rack halfway through the cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 926 | |
| Calories from Fat 331 | 36% |
| Total Fat 37.38g | 47% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 1178mg | 49% |
| Potassium 1240mg | 35% |
| Total Carbs 100.31g | 27% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.67g | 2% |
| Protein 47.24g | 76% |
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