I had a conversation with my coworker on Monday about how he used to work at a pizza place. His entire day consisted of making pizza, talking about pizza, and eating pizza until he decided to take a job as our co-op (and later to graduate and get a fulltime job in my building). He basically had the perfect life and he threw it all away for science. As admirable as it is to science all day, sometimes you need to dedicate your time to what really matters, and that’s pizza.
In part, I’m happy that summer is pretty much over. Because, like science, summer keeps me away from my true love. When the weather is warm, it’s hard to turn on the oven. When there’s so many fresh veggies, it’s hard to justify eating delicious crust. When you need to be seen out in shorts or a swim suit, it’s hard to put carbs on your pizza. Even though it’s not getting any cooler yet, it’s getting darker which means no one can see me in my shorts, so let’s throw potatoes on our pizza, shall we?
Let me warn you: this pizza is FILLING. Josh has a mandatory policy of eating 4 slices of pizza (maybe more if no one is looking), and he could barely put away 2 of this. Not for lack of trying, trust me. I also think that smaller slices would make for a tasty appetizer and really blow your guests away.
Whole wheat pizza dough (1/2 recipe or 1 pizza’s worth prepared but not baked)
3 russet potatoes, scrubbed and sliced ¼ inch thick
salt and pepper
8 oz cream cheese (I used low fat)
2 tbsp. chopped fresh dill
2 clove garlic, very finely chopped
2 tbsp. very finely chopped red onion
1 c shredded cheese (I used a mix of unsmoked gouda, mozzarella, and parmesan cheese. I recommend freshly grating it)
1 generous handful spinach
Preheat the oven to 400 degrees. Arrange the potato in a single layer on a baking sheet spritzed with nonstick spray. Spritz the potato with nonstick spray and sprinkle with salt and pepper. Bake for 10 minutes, until soft.
Meanwhile, mix the cream cheese with the garlic, onion, and fresh dill and set aside.
Using a separate baking sheet (or wait until the first one is cooled) stretch the pizza out to a medium/large size. If desired, roll the edges over slightly to create the crust.
Spread the cream cheese over the dough in a medium-thick layer. You may have some left over. Tear the handful of spinach and arrange over the cream cheese. Top with a single layer of potato and then the cheese.
Bake for 10 – 14 minutes, until the cheese is hot and bubbly. Switch to broil for an additional minute if you want the cheese more toasty (always more toasty!)
Cut into 8 slices and enjoy!
Nutritional estimate is using linked crust recipe (1/2 of recipe), low fat cream cheese, and the generic cheese option in my calorie estimator (~100 cal/serving). Cut into more slices (12 – 14) for serving as an appetizer.
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