Colavita USA, LLC
Servings:
Makes: 2 pizzas
Prep time:
00:15
Cook time:
00:10
Some people call potato pizza carb-on-carb, but we call it ALL delicious! Ricing the potatoes gives them a soft texture, while also allowing them to get crispy in the oven. The prosciutto adds a savory, salt, flavor!
Ingredients
- 1 recipe simple pizza dough
- 2 medium russet potatoes, peeled, boiled and cooled
- 4 oz prosciutto
- 6 oz mozzarella cheese, shredded
- Salt and pepper
- Colavita Olive Oil
Instructions
- Heat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up in the oven for 30 minutes before baking on it.
- Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel and stone, use a baking sheet lined with parchment paper. Oil the parchment with a little Colavita Olive Oil so your pizza doesn’t stick.
- Spread a thin layer of mozzarella cheese over the stretched out dough.
- Place one potato in the ricer, and press down, spreading the riced potato over the top of the cheese.
- Tear the prosciutto into small pieces, evenly distributing them over the top of the potatoes.
- Season with salt and pepper.
- Drizzle 1 tbsp Colavita Olive oil over the top of the pizza.
- Slide the pizza into the heated oven and bake for 10 minutes until the crust is golden brown.
Tips
Equipment: potato ricer
