Potato Foccacia
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Saputo |
Recipe ingredients
- 450 g (1 lb.) tiny new potatoes
- 450 g (1 lb.) commercial pizza dough
- 45 mL (3 Tbsp.) olive oil
- 5 mL (1 tsp.) hot pepper flakes
- 10 mL (2 tsp.) fresh rosemary leaves
- Salt and freshly ground pepper to taste
- 250 g (500 mL / 2 cups) Saputo smoked caciocavallo cheese, grated
- 60 mL (1/4 cup) Saputo grated parmesan cheese
Preparation
Cook the potatoes in boiling salted water until they are just barely tender. Cool in cold water, drain on paper towels and slice thinly.
Preheat the oven to 200˚C (400˚F).
Roll and stretch the pizza dough out on a 44 x 30 cm (17 x 12 in) rectangular baking sheet.
Brush with the oil and sprinkle with the pepper flakes and rosemary.
Arrange the potato slices on the dough, season with salt and pepper and bake on the middle rack for 15 minutes.
Remove from the oven and quickly sprinkle the cheeses over the top - the caciocavallo first, then the parmesan. Return to the oven for another 10 to 15 minutes.
Serve pipping hot.
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Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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