Pizza with ham, spinach and potatoes
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Quantity: 2 pizzas
Complexity: easily
Quantity: 2 pizzas
Potatoes aren't a traditional pizza topping, but when paired with juicy spinach, ham, onions, and mozzarella, they create a delicious and filling pizza. This pizza is also made with rainbow fingerling potatoes, sliced very thin. The specified amounts of ingredients make two vibrant, juicy pizzas. Top them with fresh herbs and shaved Parmesan and enjoy.
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:
Dough
- 1 and 1/3 cups (173 g) premium flour + extra for work
- 2/3 cup (86 g) whole wheat flour
- 1 teaspoon coarse salt
- 1 teaspoon of sugar
- 0.5 tsp fast-acting yeast
- 1 cup (236 ml) lukewarm water
Toppings
- 3 tbsp. l. olive oil
- 4 cloves garlic, thinly sliced
- 1 medium shallot, thinly sliced
- 220 g fresh mozzarella, torn into pieces
- 2 handfuls of fresh spinach
- 170 g thick slices of ham (1 cm), cut into 1 cm pieces.
- 170 g rainbow fingerling potatoes, thinly sliced (0.3-0.2 cm)
- Crushed red pepper flakes, for sprinkling
- Shaved Parmesan, for sprinkling
- A handful of fresh parsley
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Cooking the dish according to the recipe:
- Dough:
In a medium bowl, combine flour, salt, sugar, and yeast. Stir in water and knead into a dough. Cover with plastic wrap and let rise for 1.5 hours or overnight. - Place a pizza stone or upside-down baking sheet in the oven and preheat to 240°C.
- Cut two large sheets of parchment paper and dust them generously with flour. Divide the dough into two pieces and place each piece on a sheet of parchment. The dough will be very sticky, so don't be afraid to add more flour to make it easier to work with. Roll the dough out on the parchment paper into a very thin sheet about 30 cm in diameter, dusting with flour as needed.
- Toppings:
Brush each circle of dough with 1 tablespoon of olive oil and top with garlic, shallots, mozzarella, spinach, and ham. In a medium bowl, toss the potatoes with the remaining 1 tablespoon of olive oil and spread it in a single layer over the pizza, making sure the slices don't overlap. Sprinkle with a generous pinch of salt and a few turns of black pepper. - Using a pizza peel or an upside-down baking sheet, place one of the pizzas directly on the parchment paper on the pizza stone and bake until the cheese and potatoes are golden brown in spots, about 12 minutes.
- Sprinkle with crushed red pepper, Parmesan, and parsley. Bake the second pizza in the same way and enjoy!
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
Categories:
recipe / Fast food / Pizzas / Bakery / Savory pies / Potato dishes / Potato pies
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