Potato Flatbread Pizza as seen on George Hirsch Lifestyle
When it comes to making any type of flatbread pizza let imagination and the season rule your toppings. I love a caprese style pizza when there is an abundance of vine ripe tomatoes. My white flatbread pizza is also a crowd pleaser with its warming crunchy toppings.
Potato Flatbread Pizza as seen on George Hirsch Lifestyle
Potato Flatbread Pizza
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
For the toppings:
Baby Yukon Potatoes, sliced thin
Cipollini Onions, sliced thin
Feta, crumbled
Calamata Olives, pitted and sliced
Drizzle top with olive oil before baking.
425 degree F. oven 5-7 minutes
Mix Dough and place in a bowl lightly coated with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.
Next day, pre heat *oven to 475 degrees F.
Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.
Place toppings in this order on dough; potatoes, onions, feta, olives and olive oil. Sprinkle slightly with sea salt and fresh ground black pepper.
Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It will have a hollow sound when done.
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Caprese Flatbread Pizza as seen on George Hirsch Lifestyle
