3.04.2011

Olive-Potato Pizza

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Well, what do ya know?! It's the weekend! It's 4:45 right now, and I'm thinking about crackin' open a beer. Good idea, no?

I can't believe I forgot to post a picture from the other night when our friend Trevor was in town - so here you go!


People over 6 feet make me feel so short! We had a great time visiting with Trevor and his friend. I wish people form Nebraska would come visit more often. We're very fortunate though, and Evan's little sister, Kira, is coming to stay with us in two weeks! And the following week my parents are coming. Wahoo!

Ok, I have a wonderful recipe to share, and since it's Pizza Friday - it works out quite nicely!


We received potatoes in our CSA box this week, and I wanted to use them in a new way. I found a recipe for Olive-Potato Pizza and was sold immediately. I made a few minor changes - oh ya know - like using Trader Joe's whole wheat pizza dough instead of making it! The olives added a great saltiness to the pizza - very delicious!


Olive-Potato Pizza
Adapted from: Cooking Light

Ingredients:
2 cups sliced small yukon gold potatoes
Trader Joe's refrigerated whole wheat pizza dough
Flour (for rolling out the dough)
1/2 cup pizza sauce
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4  cup  (3 ounces) shredded part-skim mozzarella cheese
1/2  cup  chopped pitted kalamata olives

Directions:
Preheat oven to 450 degrees.

Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.

Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet dusted with flour. Crimp edges of dough with fingers to form a rim.

Combine the potato slices, pizza sauce, rosemary, salt and red pepper. Spread over the pizza crust, leaving a 1-inch border. Sprinkle pizza with cheese and olives.

Bake at 450° for 12-15 minutes or until lightly browned. Cut into 8 wedges.

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