Potato Crisp Pizza
A crisp potato cake is used as the crust for a bistro-style pizza: mushrooms, cherry tomatoes, basil, and Parmesan cheese. Balsamic vinegar is used to add the crowning touch.
Ingredients
- Mushrooms
- Assorted Dried Mushrooms - 1-1/2 cups
- Olive Oil - 1/4 cup
- Dry white wine - 1 cup
- Salt and freshly ground pepper to taste
- Potato Cake
- Olive Oil - 6 tablespoons
- Yukon Gold Potatoes - 6 cups, shredded
- Salt and freshly ground pepper to taste
- Tomatoes and Basil
- Cherry Tomatoes - 1-1/2 cups, very ripe, halves
- Basil leaves - 1 cup, cut into very thin strips (chiffonade)
- Freshly grated Parmesan cheese - 1/3 cup
- Balsamic Vinegar - 1 tablespoon
Instructions
To prepare the mushrooms: Soak the mushrooms for 40 minutes in very hot water to cover. Carefully lift the softened mushrooms out of the water, leaving the sand and grit behind. Squeeze dry. Heat the olive oil in the skillet and saute the mushrooms on high heat until lightly browned. Add the white wine and simmer on medium heat until the mushrooms are cooked dry. Season to taste with salt and pepper. Set aside.
To make the potato cake: Heat the olive oil in a heavy non-stick skillet. Toss the potatoes with the salt and pepper and add to the hot skillet. Press lightly to about 1/3-inch thickness. Cook for 4 minutes, then flip the potato cake to brown the other side. When brown on both sides, transfer the potato cake to an absorbent paper towel and drain for 1 minute. Transfer the potato cake to an ovenproof plate.
To make the pizza: Preheat the oven to 350 F. Scatter the mushrooms evenly over the potato cake, which is now transformed into a pizza crust. Top with the tomatoes and basil. Sprinkle the cheese evenly over the pizza. Bake 5 minutes to finish.
To serve: Drizzle with balsamic vinegar and cut into wedges.
