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Potato Foccacia https://www.metro.ca/userfiles/image/recipes/Foccacia-pommes-terre-6656.jpg PT20M PT30M PT50M
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.All rights reserved © Saputo inc. 2010
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1 lb (450 g) tiny new potato 1 lb (450 g) commercial pizza dough 3 Tbsp. (45 mL) olive oil 1 tsp. (5 mL) hot pepper flakes 2 tsp. (10 mL) fresh rosemary leaves Salt and freshly ground pepper to taste 2 cups (500 mL) smoked caciocavallo cheese, grated 1/4 cup (60 mL) saputo grated parmesan cheese
Potato Foccacia

Potato Foccacia

Rate this recipe
1 Vote
8
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 lb
    (450 g)
    tiny new potato
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  • 1 lb
    (450 g)
    commercial pizza dough
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 1 tsp.
    (5 mL)
    hot pepper flakes
  • 2 tsp.
    (10 mL)
    fresh rosemary leaves

  • Salt and freshly ground pepper to taste
  • 2 cups
    (500 mL)
    smoked caciocavallo cheese, grated
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  • 1/4 cup
    (60 mL)
    saputo grated parmesan cheese
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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.

All rights reserved © Saputo inc. 2010

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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