This tasty experiment went so fast I barely had time to take pictures after deciding I needed to share the recipe with you and before it had completely disappeared. The photos aren’t ideal, but they work.
In our San Francisco living days we went to an awesome, tiny pizza-by-the-slice place (can’t remember what it was called, but it was somewhere near Market) that sold the most delicious potato pizza. Penelope was about 6-7 months at that time, Chris kept feeding her whole cloves off the pizza despite my nagging to stop. She loved them. I hated that diaper the next day.
The next best thing to that potato pizza in SF is in Provo (I go every time I get the chance) at Slab. But I can’t always go there when I’m craving a tasty slice. So I tried to duplicate it. I think I got close. You should give it a try.
Potato Pizza Recipe
- pizza dough (I used Trader Joe’s garlic dough)
- 3-4 tablespoons olive oil
- 2 medium red potatoes, scrubbed
- mozzarella (the good stuff)
- fresh parmesan
- bacon or ham
- garlic cloves (powder will do just fine)
- coarse salt (I used Kosher)
Spray your pizza pan with non-stick spray and coat evenly with cornmeal (do not skip this step!). Preheat the oven to 450º F. Prepare the pizza dough as directed, roll out and spread onto pizza pan. Coat with olive oil. Cover the entire surface of the pizza with thinly sliced potatoes brush over the potatoes with a little olive oil. Evenly spread mozzarella, parmesan, bacon, ham, chives, garlic cloves and salt. Bake in the middle rack for about 10 minutes. Move to top rack and reduce the heat to 350. Bake for another 5-10 minutes or until the potato is soft. Cut and serve.
I imagine this would be really good with brie, goat cheese or feta instead of mozzarella.