Roasted Potato Pizza with Shaved Brussels Sprout Slaw
yields: 1 14-inch pizza
Ingredients
- 2 sprigs fresh rosemary
- ¼ cup extra virgin olive oil
- 8 ounces small to medium yukon gold potatoes
- ½ teaspoon kosher salt
- 4 large cloves garlic, still in skins
- 12-15- inch par-baked pizza crust, I use Trader Joe's gluten-free pizza crust
- 2 large shallots, or 1 small red onion
- 3 ounces sliced fresh mozzarella, torn into small pieces
- 2 ounces gruyère cheese, finely grated
- 1 ounce freshly grated parmesan cheese
- 8-12 brussels sprouts, thinly shaved
- 1 teaspoon apple 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 a mandoline set to one notch below ⅛-inch (or in a food processor or by hand). 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 a mandoline or by hand. 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.
- Place your par-baked pizza crust on a pizza stone or pizza pan.
- 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 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.
