Potato Pizza with Smoked Gouda Cheese

A deliciously different type of pizza with sliced potatoes and lots of cheese; a real favorite.

Course Pizza

Cuisine Italian

Keyword Cheese, pizza, potato, smoked gouda

Prep Time 15

Cook Time 17

Total Time 32

Servings Servings

Calories 319kcal

Author Barb

Ingredients

1 pizza dough for 12" pizza
1 tablespoon fine sea salt
3 medium red potatoes (about 1 1/2 pounds)
Extra virgin olive oil for the baking sheet and for drizzling on pizza
1 tablespoon fresh rosemary
Coarse sea salt
Freshly ground pepper
4 ounces smoked Gouda cheese shredded

Instructions

Dissolve the fine sea salt in a bowl of tepid water. Remove any blemishes from the potatoes but leave the skins on. Slice them thin; less than 1/8" thick. (I used my 3mm Cuisinart blade).
Immerse the potatoes in the water as you cut them, keeping them from browning. Soak the potatoes for about an hour, until they lose their crispness. Drain the potatoes in a colander and then spread them out on a paper towel. Cover with another paper towel and pat dry.
Heat the Oven to 500 degrees Fahrenheit
Generously grease a 12X17 inch baking sheet with olive oil. With oiled fingers, gently stretch and press the dough toward the rim. This wall take some time as the dough will want to spring back. Let it rest for a minute and then continue to stretch and press the dough until it reaches the rim.
Brush the dough with some olive oil and then arrange the slices on top of the dough, overlapping them slightly. Leave a 1 inch border around the dough. Drizzle some olive oil over the potatoes and then using your fingers, make sure all of the slices are lightly coated.
Sprinkle the rosemary leaves on top of the potatoes, season the pizza with salt and pepper and scatter the cheese over the top.
Bake the pizza for about 20 minutes or until the cheese is melted and the potatoes and crust are browned and crisp.
Remove from the oven and let the pizza rest for 5 minutes before cutting into rectangles and serving. Can also be served at room temperature.

Notes

I used purchased dough from Sprouts. They have it in the freezer cases. I buy it frozen and let it sit in the fridge overnight and then use it for pizza the next day. In lieu of having time to make my own; this is a great compromise and SO much better than dough in a can.

I also developed a recipe for a dough that will rise in about 15 minutes; it's what I use now!

Nutrition