Easy Pan Pizza With Potato, Onion, and Rosemary (Vegan)

Name: Easy Pan Pizza With Potato, Onion, and Rosemary (Vegan)
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 118 milliliters extra virgin olive oil; 2 Tbsps roughly chopped fresh rosemary leaves; 4 servings Kosher salt; 1 small yellow onion, finely sliced; 454 grams Yukon gold potatoes (about 3 medium)

The recipe Easy Pan Pizza With Potato, Onion, and Rosemary (Vegan) is ready in around 24 hours and is definitely an excellent gluten free, whole 30, and vegan option for lovers of Mediterranean food. One portion of this dish contains around 3g of protein, 27g of fat, and a total of 317 calories. This recipe serves 4. Head to the store and pick up pepper, yukon gold potatoes, rosemary leaves, and a few other things to make it today.

Instructions

Divide dough into two equal balls.

Ingredients you will need

Dough

Pour 2 tablespoons of oil in the bottom of each of two 10-inch cast iron skillet or round cake pans.

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Cooking Oil

Equipment you will use

Frying Pan

Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the lower middle position and preheat oven to 550°F.

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Dough

Wrap

Cooking Oil

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Plastic Wrap

Oven

Frying Pan

While dough rises, make mashed potatoes. Peel and roughly dice 1 potato and cover with salted water in a medium saucepan. Cook until tender, about 15 minutes.

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Potato

Dough

Water

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Sauce Pan

Drain and press potato through ricer, returning to now-empty pot.

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Potato

Equipment you will use

Potato Ricer

Pot

Add two tablespoons extra-virgin olive oil, season with salt and pepper, and fold with a wooden spoon until incorporated. Set mashed potatoes aside.

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Extra Virgin Olive Oil

Salt And Pepper

Potato

Equipment you will use

Wooden Spoon

Meanwhile, slice remaining two potatoes into 1/8th inch thick slices, using a mandoline-style cutter if necessary.

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Potato

Equipment you will use

Mandoline

Transfer slices to a large bowl filled with water. When all potatoes are sliced, drain and rinse, then carefully dry slices in a salad spinner or with paper towels. Return to bowl, add onions, remaining 2 tablespoons olive oil olive oil, and rosemary, and season with salt and pepper. Toss to coat and set aside.

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Salt And Pepper

Olive Oil

Potato

Rosemary

Onion

Water

Equipment you will use

Salad Spinner

Paper Towels

Bowl

After dough has risen for two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

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Spread

Dough

Equipment you will use

Frying Pan

Layer potatoes slices on top of pizzas, letting some onion pieces cling to them and shingling them to make a pretty pattern.

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Potato

Onion

Add any remaining onion slices, rosemary, and oil to top of pizzas. Use a small spoon to add mashed potatoes to top of pizzas in 1-inch dollops.

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Potato

Rosemary

Onion

Cooking Oil

Bake until potatoes are browned around the edges, mashed potatoes are crisp and browned, and bottom of pizzas is a crisp golden brown, about 15 minutes.

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Potato

Equipment you will use

Oven

Remove from oven and serve immediately.

Equipment you will use

Oven