Potato Sage Pizza
This cheese-less Potato Sage Pizza is a wonderful alternative to the more common tomato cheese versions. Served hot or cold, for breakfast or any time of day, you’ll love my rendition of Pizza Bianca.
1 lb. prepared pizza dough
3 medium baking potatoes, cooked until fork tender and sliced fairly thin
1/4 c. fresh sage, chopped
Salt and Pepper
Or make your own Homemade Pizza Dough :
1 pkg. yeast
2 c. lukewarm water (105-115 degrees)
1 c. pastry flour or triple OO flour
4 t. salt
5 1/2- 6 c. unbleached white flour
Either by hand or with a mixer, stir the yeast and water into a large bowl, until the yeast dissolves. Add pastry flour and salt. Mix well, then add the all purpose flour one cup at a time until the dough is smooth, but not sticky. Shape the dough into a ball and place it in a lightly oiled bowl. Turn to coat and cover with a towel or plastic wrap. Let the dough rise in a warm place for 1 hour until it doubles in size. Punch the dough down and divide it into 6 balls for individual pizzas or 2-3 for a larger pies. Let the dough rise again for 45 minutes or until doubled in size. Keep dough cool before using.
Heat oven and pizza stone for at least one hour at 500 degrees.
Have your potatoes, sage, and spices prepped and ready at hand.
Break either prepared or homemade dough ball in half and begin stretching your dough to desired size.
Place the dough circle on the hot stone, sprinkle lightly with olive oil and bake for 4-5 minutes until slightly dry when touched. Layer the potatoes on the crust in a circular pattern, then sprinkle on the chopped sage, some additional olive oil, and salt and pepper.
Bake the pizza for 10-15 minutes until the edges are nicely browned.
Serve hot or cold.
Note: You can substitute rosemary or your favorite combination of herbs on this pizza.