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Potato-Cheese Pizza

Potato-Cheese Pizza recipe image
This rustic Potato-Cheese Pizza is a comforting twist on traditional Italian flatbread. Thinly sliced new potatoes are layered over a crisp, rosemary-infused dough, creating a satisfying base of earthy sweetness. The dish is finished with a luxurious blend of tangy goat cheese and bold Saga blue cheese, which melt beautifully in the oven. The addition of saut&# 195;©ed leeks adds a subtle, onion-like depth that complements the rich dairy and starchy potatoes. Perfect for a cozy weeknight dinner or a casual gathering with friends, this recipe offers a hearty, homemade experience. ItâÂÂs an excellent way to enjoy the simple flavors of fresh produce and artisanal cheeses without the fuss of a full meal. Serve warm for the best texture and flavor.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 99.5
Description
This rustic Potato-Cheese Pizza is a comforting twist on traditional Italian flatbread. Thinly sliced new potatoes are layered over a crisp, rosemary-infused dough, creating a satisfying base of earthy sweetness. The dish is finished with a luxurious blend of tangy goat cheese and bold Saga blue cheese, which melt beautifully in the oven. The addition of saut&# 195;©ed leeks adds a subtle, onion-like depth that complements the rich dairy and starchy potatoes. Perfect for a cozy weeknight dinner or a casual gathering with friends, this recipe offers a hearty, homemade experience. ItâÂÂs an excellent way to enjoy the simple flavors of fresh produce and artisanal cheeses without the fuss of a full meal. Serve warm for the best texture and flavor.
Ingredients
  • 1 cups Warm water -trimmed and chopped
  • 3 tablespoons Olive oil
  • 1 tablespoons Cornmeal
Directions
  1. 1
    In a small cup, combine 1/4 cup warm water, 1 tablespoon olive oil, and 1 teaspoon sugar.
  2. 2
    Stir to dissolve the sugar, then stir in 1 packet of dry yeast.
  3. 3
    Let the mixture sit for 5 minutes until it becomes foamy.
  4. 4
    In a large bowl, combine 2 1/2 cups flour and 1/4 teaspoon salt.
  5. 5
    Add the yeast mixture and 3/4 cup warm water, stirring until a smooth, elastic dough forms (about 10 minutes). Add remaining 1/4 cup flour if needed.
  6. 6
    Place the dough in a clean bowl, cover with a cloth, and let rise in a warm place for 1 hour.
  7. 7
    Meanwhile, boil 1 large new potato until tender but firm enough to slice. Drain, cool, peel, and slice into 1/4-inch rounds.
  8. 8
    Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 2 leeks (white parts only, sliced) and sauté until tender, about 5 minutes. Set aside.
  9. 9
    Punch down the risen dough and roll it out on a lightly floured surface into a 14-inch, 1/4-inch thick circle.
  10. 10
    Sprinkle a baking sheet with cornmeal and transfer the dough onto it.
  11. 11
    Brush the dough with 1 tablespoon olive oil and sprinkle with 1 teaspoon crushed dried rosemary.
  12. 12
    Bake the crust at 400ðF (200ðC) until light brown, about 15 minutes.
  13. 13
    Remove from oven and scatter the sautéed leeks and potato slices evenly over the crust.
  14. 14
    Season with salt and freshly ground white pepper to taste.
  15. 15
    Crumble 2 oz goat cheese and 2 oz Saga blue cheese (or other mild blue cheese) over the top.
  16. 16
    Return to the oven and bake for 5 to 8 minutes, until the cheese is melted and the pizza is hot.
  17. 17
    Cut into wedges and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 99.5kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crust crispiness.

Substitutions: If Saga blue cheese is unavailable, Gorgonzola or Roquefort are excellent alternatives. For a vegan version, use dairy-free goat cheese and blue cheese substitutes.

Tips: Ensure the potatoes are thinly sliced (a mandoline works well) so they cook through without making the pizza soggy. Sautéing the leeks beforehand removes excess moisture.

Keywords: pizza, potato, cheese, goat cheese, blue cheese, leek, rosemary, flatbread, rustic, italian, dinner, comfort food, baking, yeast dough, savory
Read it online: https://www.chefs-mate.com/recipe/potato-cheese-pizza/