Okay, so this isn't exactly a recipe per se, since I use store bought dough and I don't really measure any of the toppings.... but I wanted to include this post to inspire you to move beyond your standard pizza toppings. Also, this pizza is simply scrumptious! You won't even miss the pepperoni!
I buy whole wheat pizza dough from my local grocery store, but of course you can use regular white flour if you prefer. The 700g dough only costs about $2 and it makes two thin crust pizzas about that are the size of my professional half sheet baking pan.
Makes 2 medium pizzas (18x13 inches)
Ingredients:
-700g whole wheat pizza dough (thawed, if frozen)
-extra virgin olive oil
-corn meal
-2 medium yukon gold potatoes (skin on), very thinly sliced
-part-skim mozzarella, grated
-semi soft goat cheese, crumbled
-Parmesan cheese, grated
-4 stalks green onion
-4 cloves garlic, minced
-dried or fresh rosemary leaves
-salt and pepper
- Preheat oven to 500F and place 2 racks in the middle of the oven.
- Lightly brush 2 baking sheets with olive oil and evenly sprinkle the cornmeal.
- Divide the dough into two. Using a rolling pin or your hands (see tip below), gently spread out the dough to fill each pan.
- Drizzle each dough with some additional olive oil and sprinkle with garlic.
- Top dough with mozzarella, then potato slices, goat cheese, salt, pepper, green onions, rosemary and Parmesan cheese.
- Bake for 15 mins, switching positions of the pans mid-way through (i.e. move the pizza on the lower rack to the upper rack, and vice versa).
- Slice and enjoy!
Tip: It takes a little effort to spread the dough out. I usually let it hang off both my hands and let the weight of it stretch itself out. Don't worry if it rips - you can patch it up easily! If it's your first time working with pizza dough, it might be easier to roll it out on a lightly floured counter and then trasfer it to the pan.
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