If you haven’t put potatoes on pizza before, be prepared: The combo will ignite your taste buds. The trick is to slice them very, very thin. To add even more dazzle, try drizzling a bit of pesto on the finished pie.
1 lb. pizza dough
2 medium Yukon gold or other waxy potatoes (about 8 oz)
12 oz. Asparagus
1/2 Red Onion
2 tbsp. olive oil
Kosher salt and pepper
2 oz. thinly sliced provolone cheese (about 6 slices)
- Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
- In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.
SOURCE: Womans Day, by Kate Merker