On food

Potato flatbread pizza

If there’s one thing that we eat in this household more than tacos, it’s PIZZA. Seriously, we are the real life equivalent of TMNT. It’s always pizza time! I mean, really, who doesn’t love pizza? It’s the best comfort food that there is and I wouldn’t be surprised to find out that there is some kind of scientific evidence out there to support that theory.

Okay, so before I begin this recipe I need to share a few things with you guys. For starters, and yes, I am ashamed of this, I DON’T OWN A ROLLING PIN. Do you know how frustrating it is to roll your dough with a cup? I’ll tell you– VERY. And to add to the kitchen chaos, I don’t have a basting brush either. I can’t tell you how much oil I waste by using a paper towel as a substitute. I am officially accepting donations for those items. Also, you guys may start to see a trend in my recipes. For instance, you’ll probably start to wonder if maybe I’m addicted to seasoning salt, feta cheese, and/or potatoes. The answer is YES. I AM. Seasoning salt, potatoes, and cheese are all vital pieces of life. Let me live.


This meal is kind of all of my favorite things wrapped into each bite.

1 cup warm water
2 tsp active dry yeast
2 tsp sea salt
2 1/2 cup flour (I used all purpose)
2 tbsp olive oil
4 small white potatoes
2 tbsp salt
3 tbsp olive oil
Seasoning salt (per preference)
1 large onion (I used vidalia because they are so good to my eyes. When I use red onions, I’m crying for the next three days)
3 generous pinches of rosemary
3 oz. feta cheese (gorgonzola would have been extra great, but we didn’t have any)
Extra salt & pepper to taste


Pour water in mixing bowl. Add in salt and yeast and stir. Mix in flour gradually until dough forms together enough to begin kneading it. Knead for a few mintues, adding more flour if it begins to stick to you. Put dough back inside bowl and pour in olive oil, mixing until dough is covered. Cover bowl with plastic wrap and set aside in a warm place for a couple hours.
With the dough set aside to begin rising, prepare potatoes. Slice them as thin as possible. (I could have really used a mandoline…also accepting donations for that.) Place slices inside a deep dish, sprinkle with salt and fill with cold water. Set aside for about an hour. Drain the water and dry the potatoes with a towel.
Preheat oven to 475°F. Remove dough from bowl and begin working it with your hands on a floured surface. Stretch and flatten to desired size. Move to baking pan covered with parchment paper.
Brush dough lightly with olive oil. Begin to cover with potato, onion, rosemary, cheese (I saved some to sprinkle on after it came out of the oven), seasoning salt, sea salt and pepper. Drizzle remaining olive oil over the pizza and bake for about 16 minutes (or until edges are slightly burnt). Serve immediately.
I finished mine off with a balsamic drizzle. Highly recommend!






PS- your kitchen is about to smell like HEAVEN! Happy eating!




2 thoughts on “Potato flatbread pizza

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