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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When Sandra Krist and her sister toured Europe in the 1960s, they discovered potato pizza in Rome. They loved it then and still do - Krist now makes her own version, starting with purchased or homemade dough. Ingredients:
2 red thin-skinned potatoes (6 oz. each) |
1 pound thawed frozen bread dough or 1 tube (10 oz.; 12 in.) refrigerated pizza crust dough |
about 1 tablespoon olive oil |
1 cup (1/4 lb.) shredded mozzarella cheese |
1 cup (1/4 lb.) shredded jack cheese |
salt and fresh-ground pepper |
1 teaspoon fresh rosemary leaves or dried rosemary, crushed or crumbled |
1/2 cup thinly sliced onion |
2 tablespoons drained capers |
1/4 cup crumbled feta cheese |
Directions:
1. Scrub potatoes and cut crosswise into 1/4-inch-thick slices. Lay potatoes on a rack in a pan over at least 1 inch boiling water. Cover and steam potatoes over medium-high heat just until tender when pierced, 10 to 12 minutes.
2. Meanwhile, pat dough evenly to fit a lightly oiled 12-inch pizza pan.
3. Scatter mozzarella and jack cheese over crust. Lay potato slices in a single layer over cheese. Lightly sprinkle potatoes with salt and pepper. Scatter rosemary, onion, capers, and feta over pizza. Drizzle with 1 tablespoon olive oil.
4. Bake on lowest rack in a 500° oven until bottom of crust is well browned, 12 to 15 minutes for bread dough, 9 to 10 minutes for pizza crust dough. Cut into wedges.
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