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A Project of the Resource Conservation District of Greater San Diego

Design by Tanya Raz

Potato and Rosemary Pizza Recipe


Potato and Rosemary Pizza

Ingredients

1/4 ounce active dry yeast

1 pinch sugar

1 cup flour

1/4 teaspoon salt

2 teaspoons olive oil

1/4 cup extra virgin olive oil

2 cloves garlic (minced)

1 pinch sea salt

1 pinch cracked black pepper

10 ounces red potatoes (skins left on) (or what ever veggies that you have)

1 tablespoon rosemary leaves (or what ever complementary herbs that you may have)

Directions

For the dough, mix yeast, 1/2 cup warm water and sugar in a small bowl. Let stand 5 mins, until mixture is foaming.

Meanwhile, mix flour and salt in large bowl and make a well in the center. Pour yeast mixture into well in flour with olive oil. Stir with fork to lightly combine, then use your hands to combine mixture until dough forms. Remove dough from bowl and knead for 5 mins on well-floured surface until dough is smooth and elastic. Return dough to bowl and cover with tea towel. Let stand in a warm place 1 hour, or until dough has doubled in size.

For the garlic oil, mix extra virgin olive oil, garlic, sea salt and pepper in small bowl and set aside to infuse.

Preheat the oven to 450°F. When dough has risen, punch it down with your fist. Remove from bowl and knead for a few minutes on lightly floured surface. Roll dough out into rectangle. Place on a parchment paper lined baking sheet. Top with most of the garlic oil, spreading to within 1/2 inch from the edges. Thinly slice potatoes and place evenly on dough. Sprinkle with rosemary and drizzle with remaining garlic oil.

Bake 25 mins, until cooked. Cut into squares to serve.

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