Pinos Potato Pizza

Preparation Time: 10 minutes

Start to Finish Time: 35 minutes

• Ingredients

  • 1/2 Pizza Dough (see my quick pizza dough recipe)

  • 1 large yellow potato, thinly sliced

  • 2 cloves garlic, finely chopped

  • 12 fresh sage leaves, chopped

  • 1/2 teaspoon hot pepper (fresh of dry)

  • Optional 1/2 red onion, thinly sliced

  • 1 cup mozzarella cheese, shredded

  • 1/4 cup Parmigiano cheese, grated

  • Pietro Coricelli Extra Virgin Olive Oil

  • Aurora Kosher salt

  • Freshly ground black pepper

• Directions

  Preheat oven to 425 degrees.

  Slice the potatoes very thin into a bowl. A mandoline slicer works best, but you can use a knife. Just try to make them all the same thickness and as thin as possible.

  Drizzle with two tablespoons of EVOO and add the garlic, sage, hot pepper (if using), salt and pepper. Mix well to coat each slice of potato. Your hands are the best tool.

  Lightly grease a pizza pan and stretch out the dough. (check out my pizza stretching tips) Lightly oil and salt the top of the pizza. Arrange the potato slices all over the top in a single layer with a little overlap.

  Scatter the onions all over and top it all with mozzarella and Parmigiano.

  Bake on the middle oven rack for 20-24 minutes or until the potatoes are cooked and to your doneness. I like a golden brown crispy pizza.

  Enjoy!
  Yield: 1 large pizza