Potato Pizza with Prosciutto, Arugula and Fresh Mozzarella
Why I Love This Recipe
From the Sauce du Jour Kitchen
For the Potatoes Cooking Class - 113
Love me some potato pizza and for the class we did this as an appetizer style pizza. It's fast and easy and the spuds can be cooked up ahead of time and then thrown together when you are ready to pop it in the oven. Make a big open and it's a hearty dinner.
Ingredients You'll Need
I didn’t list quantities on this recipe so just wing it as far as the amount of ingredients go, based on how many you make, the size of your flatbread and how loaded up you like it.
1 cup wine – for the cook
Small waxy spuds (red, purple, Yukons)
Garlic cloves, whole
Prosciutto, torn into thin pieces
Fresh Mozzarella, shredded
Parmesan Cheese, grated
Dry Jack or other fave cheese
Fresh rosemary or thyme
Balsamic glaze or reduction
Snipped Rosemary or Thyme
Naan or other flatbread/crust
Truffle Oil or shaved truffle (optional)
Preheat oven to 400. Boil or steam the potatoes, unpeeled, just until they are barely tender when pierced with a knife. When cool enough to handle, slice into thin rounds, about 1/8 to 1/4 ” thick and toss the slices in a small amount of olive oil, so they don’t stick together. Salt and pepper.
Arrange potatoes in a single layer on a baking sheet and bake until tender and just beginning to brown.
While potatoes are steaming/baking, toss a few whole cloves of garlic into some olive oil and heat up until the garlic starts to brown and softens. Let come back to room temp and mash garlic with a fork.
Brush Naan or whatever crust you are using with the garlic oil and top with the potatoes, snipped rosemary or thyme, the cheeses, prosciutto and bit more cheese. Bake until heated through and the cheeses are melty and heavenly.
Top the pizza with a handful of arugula (if using) and drizzle with the balsamic glaze and truffle oil, if desired and it should be desired.
(*Option: Skip the prosciutto and arugula and instead add some thin sliced or caramelized onions and crispy bacon)
Questions, Comments & Reviews
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