Tuesday, September 7, 2010
Proscuitto Potato Pizza (gluten free!)
Health food and tasty pizza are no longer on the opposite sides of the food wheel. And no, I didn’t simply take out delicious, tasty, full-fat ingredients and settle with their flavorless health-food substitues.
Still, when Ashley and her sweet fiancé Josh asked me to make a gluten-free pizza for Try It Tuesday, I have a feeling Proscuitto Potato Pizza is not what they were hoping for!
I’m not big on spelt and rice flour. Therefore, instead of a bread crust loaded with tomatoe sauce and cheese, I decided to use thin slices of potatoes as a stand in for yeast and flour. The result – more veggies, less empty carbs, a lot less fat, BIG FLAVOR!
Mellow russets (or reds or yukons or whatever potato you have) are a great base for the stronger flavors of kalamata olives, salty procuitto, and Laughing Cow cheese. Instead of a rich tomato sauce, which would be a bit too wet and heavy for the delicate potato crust, I used fresh cherry tomatoes that also help to balance the bolder flavors.
Grab a fork and enjoy!
PROSCUITTO POTATO PIZZA
1 green onion, thinly sliced
1 ½ oz Laughing Cow Light Swiss Cheese (2 triangles)
10 kalamata olives, halved
1 handful cherry or grape tomatoes (about ¼ cup), halved
Preheat oven to 415 degrees. Place baking stone into oven to preheat as you prepare your ingredients.
Prepare green onion, garlic, kalamata olives, and tomatoes. Finally, thinly slice potato with a mandolin. If you don’t have a mandolin, take care to slice potato as thin as possible so the pieces will stick together and cook quickly.
Remove from oven. With a quick jerk, slice pizza off the stone onto a plate or cutting board, slice, and serve.
Yields one thin 10 inch pizza.