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Thursday: Potato Pizza

This dinner was at the request of my kids. A local place makes a truffled potato pizza and I had to give it a whirl. It’s delicious and easy  - even for the kids to make!
Serves: 4     Prep: 15     Cooking: 30

Ingredients

8 oz thick cut proscuitto or pancetta, diced
2 Yukon Gold potatoes, peeled
1 tablespoon olive oil
1 large sweet onion
2 tablespoons flour
1 lb pizza dough
1 tablespoon cornmeal
2/3 cup crème fraiche
2 cups Pecorino cheese (look for a truffle one if you like it), grated
1 cup Parmigiano Reggiano, grated
2 tablespoons fresh thyme leaves

Instructions

Prep Opportunity
You can cook the potatoes ahead. Store in the fridge.
1
Place the potatoes in a saucepan; add enough water to cover and 1 tablespoon of salt. Cover pot and bring to a boil over high heat.
2
Reduce the heat to medium and boil with the lid slightly ajar until the potatoes are almost tender, 10 minutes. Drain and let them cool.
3
Meanwhile, heat the oil in a skillet over medium heat and add both the proscuitto and onion. Cook, stirring, until the onions are caramelized, 15 minutes. Set aside.
4
Place a pizza stone or baking sheet on the middle rack of the oven.
5
Preheat to 500º.
6
Flour a workspace.
7
Roll out the dough to a 14- 16” round.
8
Sprinkle a pizza peel or a baking sheet with cornmeal. Transfer the dough to the prepared peel.
9
Spread the crème fraîche over the dough, leaving a ½” border around the edge. Sprinkle with the truffled Pecorino cheese.
10
Scatter the caramelized onions and proscuitto all over the pizza, reserving just 2 tablespoons of the mixture.
11
Arrange the potato slices on the dough and then drizzle them with 1 tablespoon good olive oil.
12
Sprinkle with the Parmigiano Reggiano, reserved onion mixture and thyme leaves.
13
Transfer to the oven and bake until crust is golden – approximately 8-10 minutes depending upon the thickness of the dough.
14
Slice and serve immediately.