One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
When my sister went to Florence, Italy several years ago, she told me that one of the most popular pizzas in the area was potato pizza. Sometimes the potatoes where shredded, sometimes cut in wedges, sometimes diced, sometimes thinly sliced. It sounded delicious (it's bread and potatoes... what's not to like?!), and while I have ordered it at a couple of restaurants that had it on their menus, I've never made a potato pizza for myself. Today, while making a batch of French bread, I decided to make one large baguette and a small... wait for it... potato pizza!! It was extremely delicious. I wish I would have made more than a small(ish) pizza. Well, now I know for next time!!
Pizza dough, patted into a thin round (I used French bread dough)
1 russet potato, thinly sliced
1/2 an onion, thinly sliced
3 tablespoons olive oil
2 tablespoons fresh rosemary, mincned
1 teaspoon sea salt
Preheat oven to 500 F.
Arrange potato slices in concentric circles over pizza dough.
Mix onion slices, oil, rosemary and salt. Spread over potatoes. Place on a baking stone, and bake for 25 to 30 minutes.