Monday, June 07, 2010

Roast Potato, Emmenthal & Rosemary Pizza

Let's talk potatoes. Thin slivers of soft carby goodness on the inside and golden-brown almost-crispiness on the outside. With the occasional crunch of some fleur de sel. You in? Now let's add some gently caramelised onions, a smattering of rosemary and pile it on top of a pillowy, crusty pizza base. You still in?

Because if you're not, that's totally cool with me. You know, in a totally grown-up not at all great!-more-for-me way. I've been toying with the potato pizza idea for quite some time now, but it has been rejected over and over in favour of more bold, out-there toppings. Ah... the folly of youth. I couldn't see what was right in front of me. 

Down-to-earth ingredients, lovingly prepared in the best way possible, glazed with olive oil and pared with cheese. Carb overload in the best possible way. And perfect for Meat Free Mondays.

Roast Potato, Emmenthal & Rosemary Pizza
Makes 8 slices

2 tbsp olive oil
1 large onion, thinly sliced
1 tbsp balsamic vinegar
2 small potatoes, scrubbed & thinly sliced
coarse salt and freshly ground black pepper to taste 
1/2 pizza base recipe 
3 tbsp tomato paste
100g mozzarella cheese, grated
emmenthal, sliced
1 sprig rosemary 

1. Heat half the oil in a frying pan and saute the onion over low heat with balsamic vinegar until caramelised. This will take around 20 - 25 minutes.
2. Meanwhile place the potato slices onto a baking tray, drizzle with the remainder of the olive oil, salt and pepper and bake at 180C for 20 minutes or until cooked through and slightly crisp on top. Leave oven on and increase heat to 220C.
3. Roll dough out, place on a pizza stone (or oiled piece of heavy duty foil) spread with tomato paste and scatter with mozzarella cheese. Top with caramelised onions, potatoes, emmenthal and rosemary.
4. Sprinkle with coarse salt and bake in oven at 220C for 12 minutes.

Nutritional info (per slice): Calories 230.3 , Total fat 8.8 g, Saturated fat 3.0 g, Polyunsaturated fat 0.6 g, Monounsaturated fat 3.1 g, Cholesterol 6.9 mg, Sodium 202.7 mg, Potassium 242.1 mg, Total carbohydrate 28.9 g, Dietary fiber 1.7 g, Sugars 1.9 g, Protein 8.9 g
Good source of: Selenium 17.5 %, Thiamin 16.9 %, Manganese 15.0 %, Niacin 12.9 %, Folate 11.8 %, Vitamin C 10.5 %


Hila on June 07, 2010 8:29 am said...

oo looks great!

I dont think this would work so well on a crispy and thin pizza base even though I prefer my pizzas that way but it looks devine

nina on June 07, 2010 9:22 am said...

Love your style of writing...charming, witty, AND as for this pizza...good golly, it is a thing of beauty....I am totally sold on the idea of a potato pizza!!!

Anonymous said...

Yey for another Fab Stellenbosch blogger! Thanks for the comment on my blog!

Koek! on June 07, 2010 9:58 am said...

Mmmm, that looks so delicious and comforting. I love potato on pizza :-)

Marisa on June 07, 2010 10:20 am said...

Lady Raven - mmm I think it could work on a crispy base, the trick is just to slice your potatoes very thinly so the topping is not too bulky.

Nina - Thank you for the lovely compliment! This pizza really blew my mind too.

Love & Stuff - Stellenbosch is the BEST isn't it?

Koek - I am completely in love too - in fact have had it twice in the last week.

polkadotcupcake on June 07, 2010 11:17 am said...

AH! I'll take you out for cheesy steak if you PROMISE to make me this pizza!! Good grief, my dear, this looks divine!!

Dana on June 07, 2010 4:56 pm said...

I always thought potatoes on pizza was weird - carbs and carbs? - but I can totally see it working here. LOVE the rosemary addition!

Arnold on June 07, 2010 5:37 pm said...

This looks marvelous. As soon as I have a bit of time I am going to give this a try. This fairly cheap and easy to prepare recipe could just be a hit.

Dewi on June 07, 2010 7:02 pm said...

Beautiful pizza and kind of unique as well. I am sure my family and I will like this. Thanks for sharing marisa.

Kit on June 07, 2010 8:47 pm said...

I love the combination of potato and rosemary on pizza. I've made thin crust pizzas with this topping and it works well, even without the tomato sauce and with extra oil and garlic.
But now I'm going to have to try it with the caramelized onions..mmmm.

Joanne on June 07, 2010 9:10 pm said...

I am drooling. All over my computer. Just looking at that pizza. This is some good stuff.

Swathi on June 07, 2010 9:43 pm said...

Potato emmenthal rosemary pizza looks awesome.

mel*r on June 08, 2010 2:28 pm said...

I would love to be your neighbor and drop by and invite myself over and eat your creations!!!

Though after a while you might moved or call the police on me!!

Who gets to sample your creations?

Jeanne @ CookSister! on June 28, 2010 1:55 pm said...

I had my first potato pizza at Cornuti al Mare in Plett and I have been hooked ever since. Sorry - I hate to take food out of your mouth but I'M IN!! :)

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