Do you surf the internet? What are your favorite sites? One of my daughters loves Pinterest and
I look at recipes.
I've noticed a recent trend in "potato pizza". OK, I think that could be pretty tasty. I LOVE potatoes. But potatoes on top of a bread crust? I have also seen recipes for pizza made with a puff pastry crust. Why not combine the two?
Photo Credit: Image by Markus Spiske from Pixabay
Potato Pizza
Ingredients
- 1/2 of a 17.3-oz.
pkg Pepperidge Farm Puff PastrySheets, (1 sheet), thawed - 3 medium (about 1 lb.) Yukon Gold (waxy)
potatoes - 2
teaspoon olive oil - 1 medium onion, chopped
- 2
teaspoons fresh rosemary, minced - 2 cloves garlic, sliced
- 1/2 jar Alfredo pasta sauce
- 1 ounce Parmigiano-
Reggiano , shaved (about 1/3 cup) - 1 cup fresh arugula
Instructions
- Heat oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Place the pastry onto a baking sheet. Brush the edges of the pastry with water. Fold over the
edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Refrigerate for 15 minutes. - While the pastry is chilling, prepare the potatoes. Cut the potatoes into 1/4-inch slices. Fill a large pot with the potato slices. Add enough water to cover the potatoes. Add two teaspoons of salt to the water and place the pot over a high flame. Once the water boils, reduce the heat to medium and cover. Check the potatoes after about 5 minutes
-- you want them to be crisp-tender because they will cook on top of the pizza. - Heat the oil in a 10-inch skillet over medium heat; sauté the onions until tender, stirring occasionally. Stir in the rosemary. Cook and stir for 5 minutes.
- Spoon the onion mixture
onto the pastry. Cover it with the potato slices, then drizzle with the Alfredo sauce. - Bake for 20 minutes or until the pastry is golden brown. Remove from the oven and top with the shaved Parmigiano-
Reggiano cheese. Let the pastry cool onthe
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