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Rosemary Pizza Patate

Rosemary Pizza Patate
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Prep Time: 20 min Serves: 4
Cooking Time: 22 min Yield: 4 large pieces
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If you’re Italian, you might call this “pizza con patate e rosmarino.” No matter your heritage, your tastebuds will intuitively know this sauceless, cheeseless potato pie is way tastier than expected.



1. Place a stick-resistant large baking sheet, pizza pan or pizza stone in 500°F oven to preheat.

2. Meanwhile, heat 2 tablespoons of the oil in a large stick-resistant skillet over medium. Stir in thinly sliced potatoes and onion and minced garlic, increase heat to medium-high, and sauté until potatoes are just cooked through and onion just begins to brown, about, about 7 minutes. Stir in rosemary and 1/2 teaspoon of the salt. Transfer to a plate; set aside.

3. Lightly flour a clean kitchen surface. Shape dough with a rolling pin into about a 9-inch by 14-inch thin rectangular crust.

4. Carefully transfer the prepared dough to the preheated baking sheet. (Hint: Gently roll up dough over a rolling pin, then unfold onto the baking sheet.) Quickly brush entire surface of the dough with remaining 1 tablespoon oil, sprinkle with remaining 1/4 teaspoon salt, and top with the potato mixture, pressing gently onto the dough to adhere.

5. Bake until the crust is crisp and brown and potatoes are caramelized, about 15 minutes.

6. Sprinkle with the pepper, slice into 4 large pieces, and serve. (Hint: If desired, for extra lusciousness, lightly dab with an additional tablespoon olive oil.)

PC: Jackie Newgent


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