Roasted Potato Pizza with Shaved Brussels Sprout Slaw
recipe by: Sarah Menanix
yields: 114-inch pizza
5 from 1 review
Ingredients
2sprigs fresh rosemary
¼cupextra virgin olive oil
8ouncessmall to medium yukon gold potatoes
½teaspoonkosher salt
4large cloves garlic, still in skins
12-15-inchpar-baked pizza crust, I use Trader Joe's gluten-free pizza crust
2large shallots, or 1 small red onion
3ouncessliced fresh mozzarella, torn into small pieces
2ouncesgruyère cheese, finely grated
1ouncefreshly grated parmesan cheese
8-12brussels sprouts, thinly shaved using the OXO Mini Vegetable Slicer
1teaspoonapple cider vinegar
Freshly ground pepper, for serving
INSTRUCTIONS
Heat the olive oil and rosemary sprigs in a small saucepan over medium-low heat until just beginning to bubble. Remove from heat and cover for 10-15 minutes. Transfer to a heat-proof jar while you prepare the rest of the ingredients.
Preheat the oven to 400°F.
Thinly slice the potatoes using the OXO Chef’s Mandoline Slicer 2.0 set to one notch below ⅛-inch. Toss the potatoes in 1 tablespoon of the rosemary olive oil and ½ teaspoon of salt. Spread the potatoes out in a thin layer on a large parchment-lined baking sheet. Place the garlic cloves on one end of the baking sheet and bake for 16-20 minutes until the potatoes just begin to soften and the edges turn brown. Remove from heat and set the potatoes aside.
While the potatoes cook, prepare the shallots. Thinly slice the shallots using the OXO Chef’s Mandoline Slicer 2.0 set to ⅛-inch. Heat ½ teaspoon of the rosemary olive oil in a medium skillet over low heat and place a cup full of water nearby. Add the shallots to the skillet, breaking them apart with a spoon, with a pinch of salt. Cook, stirring, until the shallots begin to caramelize. Stop stirring and increase the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour 1 tablespoon of water into the pan to deglaze it, using a spatula to scrape up any brown bits and stirring them into the shallots. Repeat this process until the shallots have been thoroughly caramelized, 8-12 minutes. Transfer to a bowl and set aside.
Toss the shaved brussels sprouts with 1-2 teaspoons rosemary olive oil, apple cider vinegar, and pinch of salt and pepper. Set aside to marinate.
Once the potatoes and garlic are done, peel and mince the roasted garlic. Increase the oven temperature to 450°F.
Brush 2 teaspoons rosemary oil over the crust and sprinkle the minced roasted garlic on the crust as evenly as possible.
Lay the torn mozzarella all over the crust as evenly as possible. Top with caramelized shallots then sprinkle with ¾ of the grated gruyère. Top with roasted potatoes, overlapping as needed. Sprinkle the remaining gruyère over the top, then, using the OXO Medium Grater, grate the parmesan cheese over the potatoes. Bake for 5-8 minutes until the cheese melts and the crust begins to turn golden brow.
Remove from oven, transfer to a board for slicing. Slice and top each spice with brussels sprout slaw.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.