Potato Sage Pizza
By Rebecca White, A Pleasant Little Kitchen
Images
Serves
Makes 1 pizza
Ingredients
- 2 tbsp extra-virgin olive oil, plus more for pizza dough
- 3 garlic cloves, crushed
- 2 c Yukon Gold potatoes, thinly sliced
- 1 tsp kosher salt
- ½ cups shallots, sliced
- 20 fresh sage leaves
- 9 small mozzarella balls (shredded mozzarella also works)
- Pizza dough
Procedure
With the help of a mandolin, Yukon gold potatoes are thinly sliced to perfect thickness to top this memorable pizza. These potatoes are extra flavorful due to a quick sauté in garlic infused olive oil. Add a generous amount of fresh sage leaves and mozzarella to finish off this unique and lovable pizza pie.
Heat the oven to 500°F.
In a skillet, heat the oil and crushed garlic for 8 minutes. Flip the cloves once, about 4 minutes into the heating process. Remove the garlic.
Add the potatoes and ¾ teaspoon of salt into the garlic infused oil. Stir well to coat the potatoes with the oil. Cook until the potatoes are softened, about 6-8 minutes depending on their thickness. Stir occasionally.
Meanwhile, rollout the dough out onto a floured surface. Lightly drizzle the top with olive oil and season with ¼ teaspoon kosher salt.
Evenly distribute the sautéed potatoes, shallots, sage and mozzarella balls onto the dough. Place the pizza in the oven and cook for 13 minutes or until the dough is golden and the mozzarella browned.
Heat the oven to 500°F.
In a skillet, heat the oil and crushed garlic for 8 minutes. Flip the cloves once, about 4 minutes into the heating process. Remove the garlic.
Add the potatoes and ¾ teaspoon of salt into the garlic infused oil. Stir well to coat the potatoes with the oil. Cook until the potatoes are softened, about 6-8 minutes depending on their thickness. Stir occasionally.
Meanwhile, rollout the dough out onto a floured surface. Lightly drizzle the top with olive oil and season with ¼ teaspoon kosher salt.
Evenly distribute the sautéed potatoes, shallots, sage and mozzarella balls onto the dough. Place the pizza in the oven and cook for 13 minutes or until the dough is golden and the mozzarella browned.
Potato Sage Pizza
By Rebecca White, A Pleasant Little Kitchen
Serves
Makes 1 pizza
Ingredients
- 2 tbsp extra-virgin olive oil, plus more for pizza dough
- 3 garlic cloves, crushed
- 2 c Yukon Gold potatoes, thinly sliced
- 1 tsp kosher salt
- ½ cups shallots, sliced
- 20 fresh sage leaves
- 9 small mozzarella balls (shredded mozzarella also works)
- Pizza dough
Procedure
With the help of a mandolin, Yukon gold potatoes are thinly sliced to perfect thickness to top this memorable pizza. These potatoes are extra flavorful due to a quick sauté in garlic infused olive oil. Add a generous amount of fresh sage leaves and mozzarella to finish off this unique and lovable pizza pie.
Heat the oven to 500°F.
In a skillet, heat the oil and crushed garlic for 8 minutes. Flip the cloves once, about 4 minutes into the heating process. Remove the garlic.
Add the potatoes and ¾ teaspoon of salt into the garlic infused oil. Stir well to coat the potatoes with the oil. Cook until the potatoes are softened, about 6-8 minutes depending on their thickness. Stir occasionally.
Meanwhile, rollout the dough out onto a floured surface. Lightly drizzle the top with olive oil and season with ¼ teaspoon kosher salt.
Evenly distribute the sautéed potatoes, shallots, sage and mozzarella balls onto the dough. Place the pizza in the oven and cook for 13 minutes or until the dough is golden and the mozzarella browned.
Heat the oven to 500°F.
In a skillet, heat the oil and crushed garlic for 8 minutes. Flip the cloves once, about 4 minutes into the heating process. Remove the garlic.
Add the potatoes and ¾ teaspoon of salt into the garlic infused oil. Stir well to coat the potatoes with the oil. Cook until the potatoes are softened, about 6-8 minutes depending on their thickness. Stir occasionally.
Meanwhile, rollout the dough out onto a floured surface. Lightly drizzle the top with olive oil and season with ¼ teaspoon kosher salt.
Evenly distribute the sautéed potatoes, shallots, sage and mozzarella balls onto the dough. Place the pizza in the oven and cook for 13 minutes or until the dough is golden and the mozzarella browned.