This potato pizza uses blanched, thinly-sliced potatoes with all the good stuff (garlic, olive oil, fresh rosemary and two types of cheese) to form a gooey and delicious pizza topping. The recipes uses store-bought dough to keep it simple. Great as a meal or sliced up for a party snack.
There are a few iconic Canadian foods that transport you right to the coast. For Prince Edward Island, it’s potatoes. The Farmers and Fishers of P.E.I have released a book, Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island, and have curated recipes that represent the flavours of the culture and the region.
Potato Pizza
This white pizza is deliciously cheesy with both Parmesan and mozzarella. Thinly-sliced potatoes, fresh rosemary, garlic and arugula round out the flavours.
Ingredients
- 1 ball store-bought pizza dough room temperature
- ¼ cup olive oil
- 1 medium-sized yellow potato thinly sliced
- 2 garlic cloves minced
- 1 sprig rosemary finely chopped
- salt
- freshly ground black pepper
- 2 cups grated mozzarella
- ¼ cup Parmesan cheese
- 2 cups loosely packed arugula
Instructions
- Preheat oven to 400°F.
- Roll or stretch out pizza dough into a large circle and place on a greased pizza pan.
- Bring a large pot of salted water to a boil. Once boiling, blanch potatoes for 1 minute. Drain potatoes, then transfer to a bowl of ice water. Let potatoes cool. Drain and pat dry.
- Brush pizza dough with oil and sprinkle with garlic and rosemary.
- Spread potato slices over pizza; season with salt and pepper. Top with mozzarella and Parmesan. Bake for 20–25 minutes, until crust and cheese are golden brown. Top with arugula. Serve hot.
Excerpted from Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island by Farmers and Fishers of Prince Edward Island. Photography by Stephen Harris. Stories and captions by Stuart Hickox. Copyright © 2022 by Lobster Fishers of PEI. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
