Rosemary Garlic Potato Pizza

12 Apr

Rosemary Garlic Potato Pizza

So it’s Friday and what that means in New York is PIZZA NIGHT!!!! If you aren’t from New York, maybe it’s Friday night=Chimichangas, or Friday night=Brussel Sprouts (which in that case, you might not be excited for Fridays.  Unless they are fried and covered in garlic.) Or in one of my friend’s case Friday night=drunk cleaning.  Totally awesome. 

Apparently it is a unspoken rule over on the Eastern seaboard that on Fridays you are eating pizza.  Forget if you ate it for lunch that day, or the night before, because you are also eating it for dinner that night…….and most likely during the weekend as well.  As it has been well-documented (on this blog. And out of my mouth. Quite a few times.), our family loves pizza.  Chris loves it so much that he actually took a class at the Institute of Culinary Education to find out how to make a better pizza dough.  Like I said….love.

This recipe taps into my Irish heritage with the use of potatoes and drunk, red-faced, high-tempered people.  Forget about that last part…it’s really just about the potatoes.  And the garlic.  So really, it’s about melding both of my heritages (also Italian over here….olive oil and Guiness running through these veins!) into the most delicious thing for your pizza night at home.

Rosemary Potato and Garlic Pizza Ingredients

Rosemary Garlic Potato Pizza

  • Homemade or store-bought pizza dough
  • 1/2 russet potato, thinly sliced (1/8″ if you’re using an mandoline)
  • 2 garlic cloves, peeled
  • 2 springs of rosemary, stripped and chopped
  • 1/2 onion, thinly sliced
  • 1/4 cup parmasean cheese
  • 2 Tablespoons olive oil

Preheat oven to 450 degrees.

Prior to starting the pizza, soak the potato slices in salted, cold water for 30 minutes.  Drain potatoes and pat dry.

Potato Pizza, sliced ingredients

Preheat oven with a pizza stone (optional) to 450 degrees.

In a medium pan, heat 1 Tablespoon of oil over medium heat and saute onions until softened. Remove from pan and set aside.

Turn heat up to medium-high and toast garlic cloves until slightly charred; remove and slice.

Potato Pizza, chopped ingredients

Toss potato slices, garlic slices, onions, 1 Tablespoon oil and rosemary in a medium bowl until coated.  Season with salt and pepper to taste.

Tossed Potatoes

Roll out the pizza dough on a floured surface (further instructions here) and place on pizza peel or cookie sheet.

Once dough is formed  layer the potato slices and onions until covered.

Cook for 10 minutes or until potatoes are cooked through and crust is golden.

Remove pizza from oven and sprinkle with parmasean.

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One Response to “Rosemary Garlic Potato Pizza”

Trackbacks/Pingbacks

  1. Monday Leftovers: Pulled Pork Roasted Pineapple Pizza | parallel foodiverse - April 22, 2013

    […] The weather is getting more and more beautiful every day here in New York.  The fact that we can now exit our caves for the season means a lot more is going on = not as much time home = not as much time to cook = EATING OUT!  One of the great things about moving into a new town is you are able to go out and explore the culinary frontier.  Chris, Ella and I just discovered a bbq joint a couple towns over that served something called the “pignic” and if you know our family, you know we had to order it.  (Warning for vegetarians, you won’t be interested beyond this point): The plate was piled high with so much meat, that it easily could have fed a family of 8 (rather than the three of us).  So needless to say, we had leftovers for.ev.er.  With so much pork in our fridge, a fresh pineapple on our counter and our love for pizza, we decided to make a Pulled Pork Roasted Pineapple Pizza.  It was the best.  For real.  What can I say, I’m a sucker for our pizzas. […]

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