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As I’ve stated before I love potatoes. So when I heard of Potato pizza I was intrigued. Intrigued but hesitant. Potato on bread? That seems like a lot of carbs, very heavy, and possibly dry. However every time I heard it mentioned people were saying how good it was. Hmmm…maybe it was worth trying after all. So I glanced at a few sites and decided to give it a go. All the while ignoring Ed’s raise eyebrows. We were all pleasantly surprised with the results, even my 19yr old daughter who is my toughest critic. The one thing that I think I would definitely do differently next time is try substituting melted butter with sauteed garlic for the olive oil on the pizza dough and the potatoes. I think the butter and garlic would add an extra depth of flavor and hopefully keep the potatoes from sliding off the dough when you eat it like they did a little this time.
Potato Pizza with Mushrooms and Caramelized Onions

Potato Pizza with Mushrooms and Caramelized Onions by Me

1 batch of pizza dough – I used frozen
2lbs yukon gold potatoes – sliced thin
1 smallish red onion – sliced thin
8oz sliced mushrooms
3tbsp butter
2tbsp olive oil
1tsp + 1tsp dried thyme
1tsp + 1tsp dried rosemary
2oz grated parmesan cheese
salt

preheat oven to 400 degrees (or follow directions for your pizza dough

Melt 2tbsp butter in a saute pan over med-medium high heat, add onions, and cook untill caramelized
remove onions, add the last tbsp of butter, melt, add mushrooms, and cook untill they begin to brown

Spread pizza dough on a cookie sheet into a rectangle of approx. 13×10. Brush dough with olive oil – just enough to cover the dough. Now sprinkle the dough with 1tsp thyme, 1tsp rosemary, parmesan cheese, and a little salt. Place the potato slices on the dough making sure you have complete coverage, overlap if you must. Sprinkle the potatoes with a little salt, and the remaining thyme and rosemary. Top with the caramelized onions and mushrooms.

Bake for 20-22mins or until the crust starts to brown.

Enjoy!!!

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