It’s been weeks since I went on vacation to Ireland, but the cook book, Potato, has proven to be the perfect souvenir. This is the third recipe I have made and posted from the book. For the third time, another dish is very tasty. What I love about this dish is that it is a creative way to get my veggies as the more creative I am, the more veggies I enjoy. When sauteing the potatoes before putting on the pizza, I had to stop myself from wanting to add seasoning and just eat the garlic potatoes. I will try making just the potatoes this way, but I knew I had to finish making the pizza, and am so glad I did. The light flavor of rosemary coupled with the sweet red onions was fabulous. Unique and such a great treat! Each piece is pretty light on fat, but feel free to reduce the use of oil to 2 Tbsp and cheese to 4 oz.
2 pinches salt
12 oz new or salad potatoes
3 Tbsp olive oil
2 garlic cloves, crushed
8 oz wheat pizza dough
1 red onion, medium, sliced
5 oz smoked mozzarella, shredded or thinly sliced
2 tsp rosemary, chopped
black pepper to taste
2 Tbsp parmesan cheese, freshly grated
Preheat oven to 425°F.
Boil water. Add salt and potatoes. Boil for 5 minutes. Drain well and leave to cool. Thinly slice.
Roll out the dough till the size of your pizza pan. Place in pizza pan. Set aside.
Heat 2 Tbsp oil in a frying pan on medium heat. Add sliced potatoes and garlic. Saute for 5-8 minutes, until tender and turning frequently to keep potatoes from sticking to pan.
Brush pizza dough with remaining oil. Scatter the onion over, then arrange the potatoes on top. Sprinkle over the mozzarella and rosemary and plenty of black pepper.
Bake for 15-20 minutes until golden. Remove from the oven and sprinkle with Parmesan and more black pepper.
Cut into 8 wedges and serve immediately.
Serving size: 1/8 of recipe (4.1 ounces).
% Daily Value
Calories From Fat 100.53 45%
Total Fat 11.39g 18%
Saturated Fat 4.30g 22%