Potato-Winter Squash Pizza
This is so yummy– makes me wonder why I never thought to try potato on a pizza before! We used rosemary and crumbled goat cheese, which was delicious, but you could substitute with blue cheese (we decided we’re trying that next), or another cheese of your choice, and perhaps try different seasonings too.
1 prepared (10”-12”) pizza crust
Olive oil
¼ c. thinly slivered onion
1 clove garlic, minced or pressed
1 tsp. crushed dried rosemary (or 1 Tbsp. fresh, snipped/chopped)
½ c. cooked, pureed/mashed winter squash or pumpkin (more, if you like your pizza sauce slathered on thickly)
Salt and pepper
About 3 c. of very thinly sliced potato rounds (approx. ⅛” thick)
About 2-3 oz. crumbled goat cheese
Preheat oven to 425°.
Saute the onion and garlic in 1 Tbsp. olive oil until softened and aromatic, about 2-3 minutes. Combine in a bowl with the pureed squash, and season with salt and pepper.
Brush about ½” border edges of the pizza crust with olive oil. Spread the squash mixture over the crust, leaving the ½” outside border without sauce.
Top with half of the potato rounds, (overlapping them slightly), and sprinkle with half the cheese. Repeat.
Bake for 10-12 minutes, or until browned and melty.
Variation: instead of using only potato rounds, use a mix-- part potatoes, and part sliced beets, sweet potatoes, or squash.
Recipe created or adapted by Liz Talley, Urban Graze
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