VCE: Potato And Roasted Pepper Pizza

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* Exported from MasterCook *

 

Potato And Roasted Pepper Pizza

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 512

Serving Size : 1 Preparation Time :0:00

Categories : Pizza Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 recipe Pizza Dough

(see separate recipe)

1 red or yellow bell pepper -- roasted

4 teaspoons extra virgin olive oil

Salt and freshly milled pepper

6 ounces new fingerling or other potatoes -- scrubbed

1 garlic clove -- minced

2 teaspoons chopped thyme

2 ounces smoked mozzarella or provolone -- grated

2 teaspoons capers -- rinsed

15 Nicoise olives -- pitted and chopped

Red pepper flakes

 

MAKES ONE 10-INCH PIZZA

 

People are usually surprised by the idea of putting potatoes on pizza, but

it is done in Italy and is especially good made with summer's moist and

tender new potatoes.

 

Preheat the oven to 500F.

 

Roll or stretch the dough into a 10-inch circle, set it on a floured peel

or pizza pan, and let it rest for 10 minutes.

 

Finely dice the pepper, moisten it with a teaspoon of the oil, and season

it with salt and pepper. Thinly slice the potatoes. Heat a tablespoon

olive oil in a wide skillet over medium heat. Add the potatoes and a few

tablespoons water, cover, and cook until tender, about 5 minutes. Season

with salt, pepper, the garlic, and the thyme. Toss the potatoes with the

cheese, peppers, capers, and olives.

 

Cover with the potato mixture and bake for 7 minutes. Remove and add a few

good pinches of red pepper flakes.

 

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