Potato Pizzas

Potato Pizzas



1 package yeast

2 1/3 cup all-purpose flour

1 Tbsp butter, melted

1/2 tsp salt

1/2 lb small red potatoes

1 medium red onion

4 firm, ripe plum tomatoes

1 Tbsp cornmeal

1 Tbsp olive oil

1 Tbsp grated Parmesan cheese

1 tsp oregano

1/4 tsp pepper

1/4 cup fresh parsley



Add 2/3 cup warm water to yeast; set aside 3-5 minutes. Add 1/3 cup flour and stir until smooth. Add butter, 1/2 tsp salt, and remaining flour; stir until dough. Knead 5-10 minutes. Place in an oiled bowl, cover with a damp cloth, and let rise 1 hour.
Wash potatoes and bring to a boil over medium-high heat. Decrease heat to medium and simmer 10-15 minutes. Drain and cool.
Punch dough down, divide into quarters. Refrigerate each quarter until needed. Peel onion, cut tomatoes and potatoes into 1/4 inch thick slices. Cover loosely and set aside.
Preheat oven to 500 degrees. Roll each portion into a 7 inch circle, about 1/8 inch thick. Put on a pizza sheet. Top with veggies. Drizzle oil over pizzas, sprinkle with Parmesan, oregano, pepper, and salt.
Bake for 10 minutes, then decrease heat to 400 degrees. Bake another 5-7 minutes. Sprinkle with parsley and serve.

My Notes
I have only made this with russet potatoes (I'm trying it with red potatoes this week), and have never made it with the onion and parsley.
This pizza is great cold or at room temperature.

Reviews
Perry and I both really like this. The kids haven't had it yet.