Potato Pizza with Basil and Prosciutto
This unexpected twist features thinly sliced potatoes baked to perfection on a bed of creamy cheese. Salty prosciutto and fresh basil add a touch of savory and freshness, creating a unique and surprisingly delicious pizza experience that's perfect for adventurous eaters.
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Servings: 28 slices
Calories: 92kcal
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!
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
Serving: 1slice | Calories: 92kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 135mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.