Ever since I saw potato pizza on Smitten Kitchen, I’ve been rolling the idea around in my head. And the healthier potato salad challenge I posted about yesterday finally gave me the chance to experiment with this unusual topping. Since I’m not a big fan of traditional tomato-based pizza sauce, I love that this “potato salad” pizza doesn’t use one. The Parmesan, cherry tomatoes, creamy red potatoes, shallots and lemon juice melt together in the oven just enough to create enough “sauce” to satisfy. I rolled the dough out super thin, so that it’s crispy and thin enough to not overpower the slight toppings. It was one of the easiest pizzas I’ve ever made. The potatoes sliced with the help of a mandoline, the tomatoes simply cut in half, the dough rolled thin without concern for the shape. It’s homemade; it’s not supposed to be perfect.
Potato Salad Pizza
Pizza dough (I used this one)
2 large red potatoes, sliced thin (I used a mandoline set to 1/8″)
1 shallot, thinly sliced
8 cherry tomatoes, sliced in half
1 clove garlic, minced
1/2 cup shredded Parmesan cheese
1 teaspoon fresh thyme
1 teaspoon fresh dill, chopped
lemon juice
salt and pepper to taste
With a rolling pin, roll out the pizza dough to your desired thickness. Place the rolled dough on an oiled baking sheet. Top the dough with the cherry tomatoes and garlic. Arrange the potato slices in concentric circles, leaving a crust around the edge. Top the potatoes with the shallot, Parmesan, thyme and dill.
Bake at your oven’s highest temperature (mine was 500 degrees F) for 10 minutes, until the crust is lightly browned. Lightly drizzle the lemon juice on the cooked pizza and salt and pepper to taste. Top with more Parmesan if desired.
The Little Bite 
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