Potato Flatbread

I will be trying this recipe again, WITH a good pizza crust & not with the Pillsbury pizza crust I used to try & save on time.  Other than the crust... this was really good.  I've seen Potato Pizzas on TV shows & thought it sounded really good.  This recipe calls it flatbread but it's the same as a pizza.

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This picture is from He Cooks, She Cooks & shows another similar version of a Potato Pizza.  I'm using this picture so that you may see what it should look more like with the correct crust.

This is mine... with the wrong crust. lol

Potato Flatbread

Prep:   30 mins   *   Start to Finish:   50 mins 

1 pound frozen pizza dough, thawed (or make your own fresh)

10 ounces red or white potatoes, scrubbed

1 shallot, peeled

1/2 teaspoon sea salt

3/4 teaspoon finely chopped rosemary or thyme

1/4 teaspoon ground black pepper

2 tablespoons extra-virgin olive oil

1. Heat oven to 400 degrees F. Divide dough into 3 pieces. Stretch dough thinly, pressing the edges onto the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to a parchment-lined baking sheet.

2. Using a mandolin or slicer, slice potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.

3. Sprinkle with salt, herbs and pepper. Drizzle with olive oil and bake 20 min, or until crust is crisp and deep brown. Serve warm or at room temperature. Makes 12 to 15 servings.

Note:  The Pillsbury Pizza Dough I used is not a good substitute for the frozen or fresh dough.  As you can see from the pictures... the crust doesn't end up with a good texture... it's crispy & dry like a cracker (not a good one) & started to burn before the potatoes were cooked.  Also... my hubby didn't use the Mandolin, which would have sliced the potatoes a lot thinner.  He didn't have the patience to slice them thinner with the knife either. lol  The potatoes should really be sliced a bit thinner than the ones in these pictures because they would cook faster & you won't have to worry about your bread burning or browning too much before your potatoes were done.