★Ingredients
Pizza dough (store-bought or homemade)
2-3 medium potatoes (Yukon Gold or Russet work well)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1-2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
Fresh rosemary or thyme (optional)
Flour (for dusting)
Creamy Tuscan pasta with jumbo scallops
★Instructions
Preheat your oven to 475°F (245°C) or as high as it will safely go. Place a pizza stone or an inverted baking sheet in the oven to heat up.
- Prepare the Potatoes:
Peel the potatoes (if desired) and slice them very thinly using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent browning and to remove some of the starch.
- Prepare the Dough:
- On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer the rolled dough onto a piece of parchment paper for easy handling.
- Assemble the Pizza:
Drizzle the rolled-out dough with olive oil and spread the minced garlic evenly over the surface.
Drain and pat the potato slices dry with a clean towel or paper towels. Arrange the potato slices over the dough, slightly overlapping them to cover the surface.
Sprinkle the mozzarella cheese and Parmesan cheese evenly over the potatoes.
Season with salt, black pepper, and add fresh rosemary or thyme leaves if desired.
Drizzle a bit more olive oil over the top.
- Bake the Pizza:
- Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet in the oven.
- Bake for 10-15 minutes, or until the crust is golden and the potatoes are cooked through and slightly crispy on the edges.
- Serve:
- Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve warm.
Enjoy!