Here is a different type of pizza. A gluten free styled pizza if you will… Interesting, different, and a crowd pleaser.
Who wouldn’t like the equivalent of a potato chip pizza? Try it and amaze the kid in everyone.
Potato Crust Pizza Recipe
Makes (1) 16 inch 41 centimeter thin crust pizza
2-2 ½ lb/900-1215g potatoes, slice thin on the mandolin into rounds*
corn or potato starch for dusting the rounds
1 tsp/5ml YaDa Chef’s Maya Natural Sea Salt
1 tsp/5ml fresh ground black pepper
¼ cup/59ml Parmesan cheese (optional)
1 tbsp/15ml olive oil to drizzle over potatoes
2 cloves garlic, sliced thin
Toppings of your choice…
Pre-heat oven to 450F/232C/GasMark 8
After slicing the potatoes place in a large bowl cover with cold water, swish around, drain repeating 2 more times. This is removing excess starch. Dry potatoes well using either paper towels or a clean kitchen cloth. Dust lightly with corn or potato starch. Lightly oil a 16 inch/41 centimeter pizza round. Lay potatoes around the pan slightly overlapping the potatoes. Sea with some salt and pepper and light sprinkling of the Parmesan cheese if using. Continue the layers until potatoes are used keeping the layers uniform. Drizzle with oil to help brown. Place in pre-heated oven for 45 minutes. Remove potatoes from oven. Lower the heat to 375F/190C/GasMark 5. Evenly lay the garlic over the crisped potatoes, then the remaining ingredients. Drizzle with olive oil. Place in oven for 20-35 minutes.
*use more potatoes for a thicker crust
YaDa Chef Tip: You can make the crust in advance and finish when you are ready to eat. substitute non-dairy cheese to make this vegan.
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