RECIPES
Rosemary Pizza Patate
by Livestrong_Recipes | Jun 12, 2017
- PREP
- 20 m
- COOK
- 22 m
- TOTAL
- 42 m
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.
INGREDIENTS
SERVES 4
- 3 tbsp Extra Virgin Olive Oil
- 1/2 lb pound tri-color baby creamer potatoes
- 1 medium Yellow Onions
- 1 clove garlic
- 1 tsp Rosemary, fresh
- 3/4 tsp Sea Salt
- 1/8 cup Whole Wheat Pastry Flour (100% Stone Ground)
- 16 oz Whole Wheat Pizza Dough
- 1/2 tsp Black Pepper
DIRECTIONS
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.)
7
PC: Jackie Newgent
