Creamy Potato Pizza
Authentic Italian 'Pizza con Patate' reimagined for a plant-based diet. This recipe features a perfectly crisp thin crust topped with velvety cashew ricotta, sweet caramelized leeks, and paper-thin golden potatoes seasoned with fresh rosemary and sea salt.
Instructions
- 1
Prepare the cashew ricotta (2 cup) and pizza dough (0.5 block) in advance according to the base recipes.
- 2
Clean and slice leeks (3 large). Sauté them in a skillet over medium-low heat with [null null salt pepper] until the water evaporates. Add a drizzle of olive oil (2 tbsp) and cook until caramelized.
- 3
Preheat your oven to 245°C (475°F). Line a baking sheet with parchment paper.
- 4
Scrub small golden potatoes (4 medium) and slice them paper-thin using a mandoline.
- 5
Divide the dough into four balls. Flatten each into a 10-inch circle on the prepared baking sheet.
- 6
Spread a quarter of the cashew ricotta (2 cup) onto each dough base. Top with the caramelized leeks.
- 7
Layer the small golden potatoes (4 medium) slices over the top, slightly overlapping. Mist or brush with more olive oil (2 tbsp).
- 8
Sprinkle with rosemary (2 sprig), red pepper flakes (1 pinch), and additional [null null salt pepper].
- 9
Bake for 12 to 15 minutes until the potatoes are golden and the crust is crispy.
Nutrition Facts
Per portion