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
- 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
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.
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.