Potato Pizza

Pizza di Patate

Cooking With Nick Stellino
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Ingredients:

1 recipe Pizza Dough
½ cup Pizza Sauce
2 small Red Potatoes (1-2 ounces each)
1 cup Ligurian Sauce
½ cup grated imported Provolone cheese

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Serves 4 or more. Makes (2) 14” pizzas
Printable Version
Prepare the Pizza Dough. Prepare the Pizza Sauce. Prepare the Ligurian Sauce.
Preheat the oven to 500 degrees. If you are using a pizza stone, place it on a lower shelf and preheat it with the oven. If you are using pizza pans, arrange the racks near the center of the oven. Pat or roll one piece of dough into a 14" round. Place the thin round onto a wooden pizza peel or pizza pan generously dusted with flour or cornmeal. Spread evenly with ¼ cup of the Pizza Sauce. Slice a potato very thinly and arrange the slices evenly over the sauce. Dot with small spoonfuls of Ligurian Sauce and sprinkle with half of the Provolone cheese.
If you are using a pizza stone, slide the pizza directly on to the preheated stone and cook the pizzas one at a time. Alternately, simply place the prepared pizza in its pan on a middle rack. Bake the pizzas in the preheated oven for 8-10 minutes until brown, crisp and bubbly. Remove the pizza form the oven, let rest for 1-2 minutes and then slice into wedges and serve. To make a second pizza, repeat the steps with the remaining ingredients
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