Best Ciao Bella Potato Pizza Recipes
HOMEMADE POTATO PIZZA - TWO WAYS
Steps:
- Make Pizza Dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.
Nutrition Facts : Calories 299 kcal, Carbohydrate 32 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 558 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
POTATO PIZZA
This Potato Pizza is a modern twist of Rome's Pizza con Patate. Parboiled potatoes are combined with sauteed onions, cheese and topped with fresh tomatoes.
Provided by Maria Vannelli RD
Categories Main Course
Number Of Ingredients 14
Steps:
- Preheating the oven to 500 °F (260 °C). Place the oven rack in the bottom third of the oven. When it's time to bake the pizza, we will lower the heat to 450 °F (230 °C).
- With slightly oiled fingers, shape the pizza dough in a 10- 12 inch round pizza pan. Grease the pan with oil or butter before stretching the dough. Place plastic film or a tea towel over the top and set in a draft-free place while the toppings are prepared.
- Add about a tablespoon of salt to a large pot of water.
- Bring the pot of water to a boil, add the potatoes and then lower the heat to a simmer until the potatoes are fork-tender.
- Heat the olive oil in a large pan over medium-high heat.
- Add the chopped garlic and sauté for about 30 seconds.
- Add the sliced onions and sauté until they become soft and begin to caramelize.
- Remove from heat and transfer to a bowl in order to cool down quickly.
- If the potatoes are fork-tender, drain and allow to cool down before combining with the cooked onions.
- In a large bowl combine the cooked potatoes with slightly caramelized onions. Next, add the paprika and the grated cheese. Combine thoroughly together.
- Spread this potato mixture evenly across the top of the pizza dough.
- Add the grated mozzarella along with a sprinkle of paprika.
- Add another tablespoon or so of grated cheese (Parmigiano-Reggiano Cheese or Pecorino Romano Cheese) as well as a sprinkle of paprika over the top.
- Lower the heat to 450 °F (230 °C) and bake in the oven for about 20 to 25 minutes, or the pizza's bottom crust is nicely browned. For extra color, place under broiler for the last 1 to 2 minutes of cooking. Keep an eye on it.
- Garnish pizza with chopped fresh tomatoes along with some grated cheese (1 tablespoon) and garnish with some fennel fronds.
Nutrition Facts : ServingSize 1 serving, Calories 659 kcal, Carbohydrate 94 g, Protein 22 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 4436 mg, Fiber 11 g, Sugar 15 g
CIAO BELLA GRILLED PIZZA
Your grill isn't just for hamburgers and hotdogs, it's for pizza too. I purchased my dough at our local grocery store, fresh not frozen. I know some people have purchased from there local pizzaria as well, or just make your own. Love the grilled flavor that gets into the dough. So good you may not get take out again. LOL I have a friend that has an impressive garden and she gave me a gorgeous bunch of basil. Coupled with vine ripened tomatoes this pizza can't be beat. Enjoy!
Provided by Anna Sciancalepore Antoniello @CiaoBella
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Preheat grill on high. Oil grill grates with olive oil.
- In a small saucepan heat olive oil and Italian seasoning until just bubbling. Remove from heat and set aside.
- Sprinkle a small amount of corn meal out and roll out pizza dough to desired thickness.
- Brush seasoned oil on dough.
- Place on prepared grill grates. Cook on high for 5-7 minutes or until golden and slightly charred. Flip dough over and cook an additional 3-5 minutes
- Flip dough back over and evenly sprinkle cheese. Then layer with tomatoes and basil. Sprinkle with salt and pepper. Close grill lid and allow cheese to melt for about 1 minute.
- Remove from grill, slice and serve.
POTATO PIZZA
Provided by Food Network
Categories main-dish
Time 3h55m
Yield 1 large pizza (about 1 pound/500g pizza dough)
Number Of Ingredients 14
Steps:
- For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside.
- In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
- For the toppings: Using a mandoline, slice the potatoes and onion. Roughly chop the rosemary leaves.
- Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
- Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
- Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles.
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