Saturday, November 19, 2011

Potato Pizza

I have had the Potato Pizza from The Vegan Swedes bookmarked in the "Recipes to Try" folder on my computer for some time. Today, I finally got around to putting a check mark next to it.  This was so simple to make and incredibly flavorful. Why'd I wait so long?
















To date, I have been unable made a successful pizza crust.  I have only ever tried yeast based recipes and for whatever reason they never tend to work well for me.  I always seem to have a crust, that when baked turns into some sort of tower.  Someday I will figure that out.  For now, though I am very happy with this very simple non-yeast based crust.  Flaky and delicious! Next time I may add some fresh herbs into the crust, too.


Of course, I had to make two versions of this as Mr. Meat and Potatoes does not like onions. Indeed, you could leave the onions off if you would like but I don't know why you would-- the onions really make the pizza in my opinion!
Potato Pizza

For the crust (makes two):
1 2/3 cups all purpose flour
1//2 tsp salt
1/4 cup olive oil
2 tsp baking powder
2/3 cup non dairy milk (I used So Delicious Unsweetened Coconut Milk)

In a large bowl mix all ingredients together until a smooth dough forms. I used my hands to do this. Wrap in plastic and place in the refrigerator to rest while you prepare the topping.
















For the Topping:
6 small- medium red bliss potatoes sliced thin (I used a mandolin)
1/2 medium red onion sliced thin (I used a mandolin)
1.4 cup olive oil
2 tbsp fresh thyme, chopped + extra for garnish
2 tbsp fresh rosemary, chopped
2 cloves garlic, minced
Salt and pepper to taste
















Preheat the oven to 375 degrees.

Mix all ingredients in a bowl and toss to coat.  Remove the dough from the refrigerator and cut into two pieces.  On a lightly  floured board roll out the first piece of dough until desired thickness (mine was about 1/4 inch or so).  Place 1/2 the potato and onion mixture on the pizza.  Repeat with the second ball of dough and the rest of the potato and onion mixture.  Pour any left over olive oil/seasonings over the two pizzas.  Place dough on a pizza stone and bake at 375 for approximately 30 minutes until the potatoes are soft and the crust nicely browned.

Garnish with chopped thyme, slice and serve.

Mr. Meat and Potatoes no onion pizza.

3 comments:

  1. Thank you so much foor trying The Potato Pizza, very happy you enjoyed it.

    :)

    //Emma @The Vegan Swedes

    ReplyDelete
  2. Emma- it was amazing!!! Thank you for the inspiration!

    ReplyDelete