Potatoes on a pizza? Talk about starch overload. As if pizza wasn’t bad enough on its own, what could be more wrong in our carbohydrate-wary post-Atkins world? And a triple-creme brie? This just sounds like a heart attack on a plate.
But I dare you to live a little and realize that, as the French diet famously shows, small amounts of decadent things do no harm. While I generally don’t eat a ton of cheese or simple carbohydrates, potatoes cooked in a healthy way actually have a host of health benefits.
In the winter, there is something so – dare I say – heart-warming about any food fresh out of the oven. I have been craving quality pizza quite a bit lately, and this is my favorite new creation. The rosemary and potatoes impart a hearty, wintery touch, while the brie and apples give a decadent gourmet flair that had my friends musing about this new combination for weeks after sampling it.
Prep-time: 20-25 minutes
- pre-made pizza dough (you can find this in the bakery section of most major supermarkets, but make sure to get dough, not the Boboli-style pre-cooked crust)
- two small potatoes
- a hunk of soft brie (or brie spread if available at your grocer)
- one crisp apple (fuji or gala, or if you prefer green, a flavorful variety like granny smith)
- dried rosemary
- olive oil
- Preheat the oven to 450.
- Very thinly slice the potatoes into rounds.
- In a bowl add one tablespoon of olive oil, two tablespoons dried rosemary, and half a teaspoon of salt to the potatoes and mix to coat.
- Spread the potatoes out on a baking sheet and pop in the oven (or the broiler if you have one)
- Shape the pizza dough by holding it in your hands by the top and let gravity pull out the bottom edge a bit. Keep turning the pizza a few inches until you have made it all the way around twice.
- Lay the dough on your pan and push out the edges to achieve a more or less flat surface. If you are not using a non-stick baking sheet or pizza stone, make sure you spray with Pam or other cooking oil before puting the pizza down.
- Sprinkly rosemary lightly over the pizza crust.
- Slice the brie into quarter inch strips and arrange to cover as much of the pizza as possible. Using a butter knife, spread them so they form a more or less flat layer coating the pizza.
- Cut the apple in quarters, cut out the core, and thinly slice the remaining pieces.
- Remove the potatoes from the oven and, using tongs or a fork, spread the potatoes slices evenly over the pizza.
- Very lightly dust the potatoes with salt and spread the apples over the top.
- Pop the pizza in the oven and check after ten minutes. The crust should be lightly golden in some spots. Don’t wait till it is golden all over, or the crust will get too hard and tough to bite into.
- Let the pizza cool for a few minutes before slicing. With this many toppings, slice with a large chef’s or butcher knife instead of a pizza cutter for optimum results.