A potato pizza may sound a little different, but trust me, it’s delicious with onions and kokisko cheese and 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 make this, I get huge compliments from my friends. The uniqueness adds a nice touch, I think.
How to Make a Delicious Potato Pizza
1/2 T yeast
1/2 c water (hot but less than 115 degrees)
1/4 t sugar
1/4 t salt
1/2 T olive oil
1 1/3 c flour (up to 1 1/2 c if humid)
3 1/2 slices of prosciutto (more if desired)
2 lb red potatoes, sliced very thin (can use less)
10 oz Kokisko or fontina or other similar cheese
1/2 basil leaves (FRESH)
1/2 c thin slices red onion
1/4 t salt
1/2 t pepper
Directions (oven first, grill to follow):
This makes a jelly roll pan of pizza, which cuts into 28 pieces 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 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 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 with the prosciutto and basil. 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 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 and close the grill. Cook for 10-12 minutes until the cheese melts, then follow the remainder of the directions.