We eat a lot of homemade pizza. Almost every Sunday afternoon, Joe uses our stand mixer to make a batch of pizza dough. He pre-bakes it, and then lets it sit for most of the afternoon, until we're ready to top and eat it. I love having homemade pizza on Sundays. It's a comfort food tradition. And you know I've been loving the comfort food for the last couple of months. We ran out of yeast a couple weeks ago, but Joe didn't want to forgo our pizza tradition. He improvised. We did have ten pounds of potatoes, so Joe used the mandoline to slice them very thin and layered them to make a pizza crust. The pizza was delicious. It almost tasted like a combination of home fries and pizza. So tasty! Joe's potato crust was a lot lighter and less dense than a normal pizza crust, so one or two pieces weren't nearly as filling as they would normally be. The finished pizza didn't go very far. That's okay. We liked it so much that we've made it several times since, and not just on Sundays.
Potato Crust Pizza Ã¢â‚¬“ A New Twist on an Old Favorite
After cleaning the potatoes, slice them very thin using a mandoline. Arrange the sliced potatoes in two or three layers (trying to keep them all at the same height, you don't want a mound of potato in the middle) on a pizza stone or baking sheet. We've used both, and I preferred the pizza made in a long, rectangular bar pan best.
Spritz the potatoes with olive oil or non-stick spray.
Top your pizza as usual. First, spread the sauce over the potatoes.
Top the sauce with shredded mozzarella cheese.
Top the cheese with your favorite pizza toppings. Our are pepperoni, mushrooms, and black olives. (Really, we love onions, too, but Grace gags and sputters as if someone has poisoned her when she happens upon a sliver of onion. It's just easier to leave it off from the beginning.)
Bake the pizza at 425 for 30 minutes, or until the potatoes are cooked through.
Slice and serve. You aren't going to eat this like a normal pizza because the potatoes won't stay together to pick it up. You'll need a knife and fork.
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