Love at First Bite.by caroline
Being a gal with just a few sweet teeth (yes, plural), it’s not often that I will say a breakfast, lunch or dinner dish can rival the one-and-only dessert.
And then, I meet a pizza like this that just sweeps me off my feet and shows me what dinner’s all about.
Go, ahead: Take a moment to drool. (*Wipes slobber from cheek.*)
I was inspired to make this pizza after seeing a potato-crust pizza in the July 2011 issue of Clean Eating magazine. They used white potatoes and the toppings were eggplant and red peppers, but the message was clear: YOU CAN MAKE A PIZZA OUT OF GRATED POTATOES.
I’m not a huge fan of eggplant — it’s a take it or leave it ingredient for me — and I also prefer red potatoes over white potatoes. And mushrooms and caramelized onions? They completely rock my world. So, I came up with this dish which, honestly and truly, knocked my socks off more than I ever could have imagined.
They do say love catches you at the most unexpected of times …
Potato Crust Pizza with Mushrooms and Caramelized Onions (gluten-free + vegetarian)
- 1/2 onion, sliced thinly and caramelized
- 2-1/4 cups grated red potatoes
- 4 – 5 oz. wild mushroom mix
- 1 Tablespoon olive oil
- 1/4 teaspoon fresh sage
- 1/4 teaspoon fresh thyme
- 1/4 teaspoon fresh rosemary
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- sea salt and pepper, as desired
NOTES: A wild mushroom mix will include shiitake, oyster, porcini and morel mushrooms (some companies will also throw in portabella or horn-of-plenty mushrooms). Find a mix you like and have fun with it!
Preheat oven to 375 degrees. Prepare a 13×9 baking sheet by lining with parchment paper. Set aside.
In a medium saute pan, begin to caramelize onions. (Don’t know how? Check out this how-to recipe for caramelizing onions.) When finished, set aside for later use.
Soak the grated potatoes in water for about 10 minutes. Strain in a colander and pat dry with paper towels to absorb excess water. Layer the grated potatoes on the parchment-lined baking sheet, creating a “crust” that is about a 1/2-inch thick. Place crust in the oven to bake for 20 minutes.
While crust is in oven, heat olive oil in a medium pan and saute mushrooms, sage thyme and rosemary for 5-6 minutes, or until mushrooms soften. Remove from heat and set aside.
Remove crust from oven (be sure to protect your hands) and sprinkle with mozzarella cheese. Top cheese with mushrooms, onions and Parmesan cheese. Sprinkle top with salt and pepper. Place pizza back in the oven to bake for an additional 15-10 minutes or until golden brown.
Allow to cool for 5 minutes before slicing and serving.
I can’t even begin to put my love for this pizza into words. The mushroom and caramelized onion mix is to-die-for, and the potato crust gives the dish a wonderfully light nature. I ate four pieces and could have kept going if I wouldn’t have reminded myself that dessert was waiting in the refrigerator!
Next stop for these leftovers? They’re getting chopped up and made into souffliche! Oh, the delicious possibilities ….