While eliminating dairy from my diet, I have found many creative ways to enjoy the foods I’ve always liked. One might think it would be difficult to like eating pizza without cheese. But trust me, this potato pizza is out of this world.
You can use prepared pizza dough from the store, or from a *pizza joint. Or make a simple homemade dough in your own kitchen.
Thin potato slices are a must, as they crisp up quickly and cook in a short time while the dough bakes. Use a mandolin or perhaps the straight blade on a cheese grater. Even a potato peeler will work for cutting long, thin strips.
The savory umami from the olives, the sweet, yet slightly pungent taste of the shallots, and a salty tang from the capers mixes beautifully with each velvety bite of potato on the pillowy crust.
*Note: Many pizzerias (and some grocery stores) sell balls of pizza dough if you want a real pizzeria experience without having to prepare your own dough, or if you are just short on time.
Enjoy food made fresh!
Potato and Olive Pizza
Homemade or store-bought pizza dough for a large pizza 1 tablespoon olive oil 1 Yukon Gold potato, cleaned and very thinly sliced 1 shallot, peeled and sliced ½ cup assorted, pitted olives 2 tablespoons capers 2 cloves garlic, peeled and thinly sliced Fresh basil leaves, optional Flakey sea salt, optional Flour for countertop and rolling pin Preheat oven to 450 degrees F. If using a baking stone, preheat it at the same time. Place a sheet of parchment paper onto the counter. Sprinkle with a light dusting of flour. Turn dough out onto the floured parchment. Using a floured rolling pin, roll and press the dough into the shape of the baking stone, or a large pizza pan, (other baking pans may be used as long as it is shallow, or has no sides; you can also flip a sheet pan over and use the bottom as the cooking surface).
Brush the dough with 1 tablespoon of oil. Place slices of potatoes and shallots onto the oiled dough, flipping them over to retain a little oil on the tops of each piece of potato. Sprinkle on olives, capers, and garlic slices.
Lift parchment paper by edges to slide or transfer to the baking stone or pan, leaving the parchment in place under the dough while baking. Tip: A pizza peel (that longhandled paddle used to place and remove pizzas into hot ovens) works well for transferring the uncooked pizza to the pizza stone or baking pan but is not entirely necessary.
Bake for approximately 30 minutes until crust and potatoes are golden brown. Let rest for 5 to 10 minutes before cutting. Top with fresh basil and flaky sea salt, if desired.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
