A potato pizza may sound a little different, but trust me, it’s delicious with onions, Kokisko cheese, basil, and prosciutto. This is a perfect dinner or appetizer for a party.
Once again, I am posting my Tasty Tuesday on a Monday. Actually, going forward, this is going to be par for the course. Due to the move of a meeting because of my boss’s procrastination, I am now in the office on Tuesdays instead of being off. And my company is pretty strict about any websites that don’t appear to be work-related, so I’ll be putting these up early.
The good news is that I now have Wednesdays off, which means taking a Thursday off gives me a five-day weekend. Who knows when I’ll manage to do that, but it sounds good, right?
Anyway, I’m back to the grill again, although this is also one that I make during the winter in my oven. While this is a recipe that sounds somewhat odd, it is absolutely delicious. I would never have tried it (ok, I exaggerate) had I not tasted it at a class I took once.
Every time I do this, I get huge compliments from my friends. The uniqueness adds a nice touch, I think.
How to Make Potato Pizza with Basil and Prosciutto
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If you’re using the oven:
This makes a jelly roll pan of pizza, which cuts into 28 slices nicely.
Preheat your oven to 450 degrees.
Add water to bowl then add yeast, oil, and sugar. Mix to combine, then add half the flour. Mix well and add the salt (do NOT add salt prior to mixing in half the flour or it will kill your yeast), then mix again.
Add the rest of the flour and mix until well combined then knead (or use stand mixer) until nicely elastic and soft like a baby’s bottom (about 15 minutes on medium in stand mixer). Cover with a damp towel and let rise for 1-1 1/2 hours.
While the dough rises, grate the cheese and slice the potatoes (mandoline works great here or that blade on your food processor).
Parboil the potatoes if you slice them thickly or they won’t cook in the oven (Boil water, add potatoes, boil for 3 minutes, and remove). Slice the red onion thinly and separate the slices. Tear the basil and prosciutto into bite-sized pieces.
Roll or press out the dough until the size of a jelly roll pan and press into the pan (I’ve not had an issue with them sticking). Brush the dough with olive oil and lightly salt (five twists of a salt grinder is PLENTY).
Add 3/4 of the cheese, then layer on the potatoes. Add the onions atop the potatoes, then the remainder of the cheese.
Bake at 450 for 10-12 minutes. Remove the potato pizza from the oven and top it with prosciutto, basil, and pepper. Cut into 28 squares and serve. This is also good at room temp if serving as an appetizer at a party (if so, cut into much smaller pieces).
If you’re using the grill:
If you’re doing this on the grill, follow the directions up until the oven part. Heat your grill on medium, then place four scrunched-up balls of tin foil on the grates and then the jelly roll pan on the tin foil and close the grill. Cook for 10-12 minutes until the cheese melts, then follow the remainder of the directions.
Enjoy!
Potato Pizza with Basil and Prosciutto
Ingredients
For the Pizza Dough:
- 1/2 tablespoon yeast
- 1/2 cup water
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 tablespoon olive oil
- 1 1/3 cups flour
For the Toppings:
- 3 1/2 slices prosciutto
- 2 pounds red potatoes sliced very thin
- 10 ounces Kokisko or fontina or other smiliar cheese
- 1/2 cup basil leaves fresh
- 1/2 cup red onions sliced thinly
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
If you're using the oven:
- Add water to bowl then add yeast, oil and sugar. Mix to combine, then add half the flour. Mix well and add the salt (do NOT add salt prior to mixing in half the flour or it will kill your yeast), then mix again.1/2 tablespoon yeast, 1/2 cup water, 1/4 teaspoon sugar, 1/2 tablespoon olive oil, 1 1/3 cups flour
- Add the rest of the flour and mix until well combined then knead (or use stand mixer) until nicely elastic and soft like a baby’s bottom (about 15 minutes on medium in stand mixer). Cover with damp towel and let rise for 1-1 1/2 hours.
- While the dough rises, grate the cheese and slice the potatoes.10 ounces Kokisko or fontina
- Parboil the potatoes if you slice them thickly or they won’t cook in the oven. Slice the red onion thinly and separate the slices. Tear the basil and prosciutto into bite sized pieces.
- Roll or press out the dough until the size of a jelly roll pan and press into the pan. Brush the dough with olive oil and lightly salt (five twists of a salt grinder is PLENTY).1/4 teaspoon salt
- Add 3/4 of the cheese, then layer on the potatoes. Add the onions atop the potatoes, then the remainder of the cheese.2 pounds red potatoes, 1/2 cup red onions, 1/4 teaspoon salt
- Bake at 450 for 10-12 minutes. Remove the potato pizza from the oven and top it with the prosciutto, basil, and pepper. Cut into 28 squares and serve. This is also good at room temp if serving as an appetizer at a party.3 1/2 slices prosciutto, 1/2 cup basil leaves, 1/2 teaspoon pepper
If you're using the grill:
- If you’re doing this on the grill, follow the direction up until the oven part. Heat your grill on medium, then place four scrunched up balls of tin foil on the grates ,and then the jelly roll pan on the tin foil. Close the grill. Cook for 10-12 minutes until the cheese melts, then follow the remainder of the directions.
- Serve and enjoy!
Equipment
- Pizza Cutter
Notes
- Use hot water but make sure it’s less than 115 degrees.
- Adjust the flour measurements to 1 1/2 cups if your place is humid.
- You can use more prosciutto and less red potatoes for this recipe.
- To parboil potatoes, boil water, add potatoes, boil for 3 minutes, and remove.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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What? No picture!?!?!?
I'm trying to figure out if I leave off the prosciutto for my vegetarian daughter, will it effect the taste much? This is such an unusual recipe that I thought I would ask first before proceeding!
That looks good, great way to use the basil in my garden 🙂
Hey Michelle!
How are you?????
Sounds good.. another recipe to record into my book!
I never thought about potato on a pizza… but that sounds tasty!
Anything about pizza will probably make everyone happy. Thanks for the recipe, Michelle!
nice! I like pizza on the grill. Have you ever made it right on the grate it works…great! 😀 heat it real hot, flatten the dough in your hands, grease it w/ the help of hubby and slap it on. Reduce heat and cover, cook 1-2 minutes then open and add toppings. The high heat seers the crust. Umph! good.
For you
http://www.elftea.com/2009/06/namine-at-clutter-box-has-given-me-this.html