Tricolor Scalloped Potato Pizza
 

Tricolor Scalloped Potato Pizza

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This pizza has an unusually sweet and salty flavor due to the sweet and purple potatoes. It's perfect for dinner or cut up in small pieces as an appetizer.

SERVING SIZE

serves 2-4

INGREDIENTS

4 garlic cloves, roasted

1 tablespoon olive oil

1 small sweet potato, peeled and thinly sliced

1 small Yukon gold potato, peeled and thinly sliced

3 small purple potatoes, washed and thinly sliced

1 tablespoon rosemary, coarsely chopped

1 tablespoon thyme, coarsely chopped

1 ball pizza dough*

1 (7.5 ounce) jar organic heirloom tomato sauce

1 block (8 ounces) mozzarella cheese, grated

1 teaspoon sea salt, or more to taste

2 tablespoons grated Parmesan cheese (optional)

 

INSTRUCTIONS

Preheat the oven to 450 degrees F.

Wrap four peeled garlic cloves in foil with olive oil and a pinch of salt. Roast in the oven for about 8 to 10 minutes. Remove from the oven and set aside.

Thinly slice each potato (approx. 1/8-inch thick) with a mandoline or sharp knife.

Chop up the fresh herbs and mince the roasted garlic cloves.

Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.

Gently stretch the dough, with lightly floured hands, into a 14-16” circle or square, and spread sauce to 1/2” from the edges.

Sprinkle mozzarella cheese evenly across dough.

Lay potato slices, alternating each color (sweet potato, gold, purple, repeat) all over the pizza.
Sprinkle fresh herbs, garlic and sea salt on top of the potatoes.

Bake until the crust is crispy and cheese melts, about 12-15 minutes depending on your oven.
Sprinkle Parmesan on top if desired.

* Use or freeze dough within 6 days of receiving.

  PRINT VERSION

vegetable plate

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