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Breads, Rolls, and Muffins - Potato Pizza

  • 3 cups (131/2 ounces) bread flour
  • 1/3 cup (21/8 ounces) potato flour
  • 1 teaspoon yeast
  • 11/4 cups water
  • 31/2 teaspoons salt, divided
  • 2 tablespoons olive oil
  • 1 cup golden baking onions, chopped into small pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 3 to 4 large potatoes

Mix together 1 cup bread flour, potato flour, yeast, and water; allow it to rest, covered, for one hour. Add remaining flour, 11/2 teaspoons salt, and 2 tablespoons olive oil. Knead the dough until shiny and elastic. Place the dough in a greased bowl, cover it, and allow it to rise for 11/2 hours or until double in size. Working with lightly greased hands, turn dough out onto a lightly oiled 12-inch pizza pan. Pat and push dough to edges of pan and sprinkle with onions; cover and let crust rise while preparing topping. Mix garlic, 1 tablespoon olive oil, and the remaining 2 teaspoons salt in a large bowl. Slice potatoes as thinly as possible and toss in oil mixture. Using a small amount of olive oil in a 12-inch round frying pan, layer the potatoes and press down. Cook for about 10 minutes, without turning, until potatoes become crisp and stick together. Cool potatoes for a few minutes and flip onto pizza dough. Preheat oven to 375 and bake pizza for 25 to 30 minutes or until crust is a golden brown.
Submitted By: Ginger Ware
Wayne Farmers Co-op
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