Pizza with potatoes and smoked brisket
Votes: 5
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This budget-friendly pizza is topped with a potato topping, crispy smoked brisket, and melting cheese. It's important to slice the potatoes very thinly; a mandoline slicer is best. You can buy pre-made dough or make your own. Before assembling the pizza, lightly boil the potato slices in the microwave. Arrange them on the dough, toss with olive oil, and bake in a preheated oven for 5-8 minutes, topping with smoked brisket and grated cheese. The cheese should melt and the potato edges and brisket should be crispy. For an especially crispy crust, bake on a preheated pizza stone or an upside-down baking sheet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 slices smoked brisket, cut into small cubes
- 1/4 cup vegetable oil
- 450 g of chilled pizza dough, at room temperature
- 700 g of potatoes (4 medium tubers)
- 80 g of Gouda cheese or any semi-hard cheese for baking, grated on a grater with large holes
- Freshly sliced green onions (green parts only), for serving
We recommend
Recipes with similar ingredients: yeast dough, yellow potatoes, blue cheese, Cambozola cheese, bacon
Cooking the dish according to the recipe:
- Place a pizza stone or inverted baking sheet in the upper third of the oven and preheat to 450°F (245°C). Grease a large sheet of parchment paper with 2 tablespoons of vegetable oil. Stretch the pizza dough onto the parchment to form a 11" x 14" rectangle. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
- Peel and slice the potatoes very thinly using a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3-4 minutes. Remove the wrap and toss the potatoes with the remaining 2 tablespoons vegetable oil, 1 teaspoon coarse salt, and a pinch of freshly ground black pepper until completely coated.
- Spread the potatoes over the pizza dough, making the center a slightly thinner layer than the edges. Place the pizza (on the parchment paper) on the hot pizza stone and bake until the crust is golden brown and the potatoes are tender and crispy around the edges, 25-30 minutes.
- Remove from the oven and sprinkle with smoked brisket and grated cheese, then return to the oven and continue baking until the cheese is melted, 5-8 minutes. Sprinkle with green onions.Note
Before working with the pizza dough, let it come to room temperature (about 30 minutes). If the dough is still hard and difficult to work with, let it rest for a few more minutes.
Categories:
recipe / Budget recipes / Fast food / Pizzas / Bakery / Savory pies / Appetizers / Sandwiches / Potato dishes / Potato pies / Food Network - recipes
Similar recipes
