Welcome to Day 5 of The Gluten-Free Pizza Fest! We are rolling right along in our gluten-free pizza series. Today’s recipe is a favorite of mine. It’s delicious and perfect for entertaining. A mouth-watering tip is to make a rich tomato soup to serve with this pizza. Dip the potato pizza in the warm soup. It’s the perfect companion.
The Gluten-Free Pizza Party is rockin’ and rollin’. It will be held at Parkside Restaurant on February 24th, from 7-9 p.m. Cover charge is $20 a person, alcohol is separate. If you are interested in trying a variety of gluten-free pizzas, made with homemade and pre-made crusts, then RSVP here. We look forward to meeting you!
Potato Pizza with Herbes De Provence
Makes 1 pizza
Ingredients:
- 1 gluten-free pizza crust (homemade or pre-made)
- 2 ounces goat cheese (1/2 a small log)
- 1/4 cup parmesan cheese
- 1/2 teaspoon Herbes De Provence
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 garlic cloves, minced
- 1 small white potato, sliced very thin with mandoline
- 1 small lemon wedge, for potatoes
- extra virgin olive oil, for drizzling
- balsamic reduction, for drizzling
Instructions:
Pre-heat oven to 400. Spread goat cheese onto pizza crust. Top with parmesan cheese, salt, pepper, Herbes De Provence and garlic. Slice potatoes with mandoline slicer, squeeze lemon juice over the potato slices. Lay in an even layer on top of pizza crust. You might not use all of the potato. Drizzle olive oil over pizza and place on cookie sheet or pizza pan. Bake at 400 degrees for 12-18 minutes, or until the outside of the crust is golden brown, as well as the outside edges of the potatoes. They might not brown all the way. Drizzle balsamic reduction over pizza and serve warm.
Enjoy!
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This is the fifth recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.
Wow..looks delightful
Thank you Beatrix
Beautiful photo! This pizza has all my favorite flavors (except chocolate). Yum.
You’ve got my wheels turning now. I wonder what chocolate would taste like in place of the balsamic reduction. It would be a potato dessert pizza!
Thanks for the compliments!
Your pizzas look amazing. Did I miss it? DID you mention which pizza crusts YOU are using? I’d love ot know which you think are good.
Hi! Thanks for the compliments! For the pizza fest series, I have been using the pizza fest sponsor- Gluten-Free Kneads. I love Udi’s as well.
I have to say, now that I’m not eating cheese or tomatoes, pizza is something I miss like crazy. But I bet this would taste good even without the cheese and just the potatoes.
Hi Iris! Yes, I think it would be good without the cheese. I should have made a dairy free version for the pizza fest. Might have to do that for when it is over!
Iris – I used butternut squash pasta sauce instead of tomatoes for mine…check it out…
http://beyondriceandtofu.com/2011/02/16/pizza-fest-butternut-squash-and-prosciutto-pizza/
i love it
Wow, awesome blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your site is wonderful, as well as the content!