Rosemary Potato Pizza Recipe
asiago cream | rosemary potatoes | chianti onions | crispy prosciutto | sunny-side up egg | hollandaise rosemary | pecorino Romano
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Ingredients
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Pizza Base
Asiago Cream
Toppings
Method
Pizza Base
- 1
Prepare the Dough
In a mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until foamy. Add olive oil, salt, and flour gradually, mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Form into a ball.
- 3
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Asiago Cream
- 4
Make the Cream
In a saucepan over medium heat, combine heavy cream and minced garlic. Bring to a simmer and then add the grated Asiago cheese, stirring until melted and smooth. Season with salt to taste.
Toppings
- 5
- 6
Sauté the Onions
In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced onions and sauté until soft and caramelized, about 10 minutes. Deglaze the pan with Chianti wine.
- 7
Prepare Prosciutto
In a separate pan, crisp the prosciutto slices over medium heat until golden brown. Remove and set on paper towels.
- 8
Preheat the Oven
Preheat your oven to 475°F (245°C).
- 9
Assemble the Pizza
Roll out the risen dough on a floured surface to your desired thickness. Place on a pizza stone or baking sheet. Spread the Asiago cream over the base, layer with rosemary potatoes, sautéed onions, and crispy prosciutto.
- 10
Bake the Pizza
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the potatoes are tender.
- 11
Cook the Eggs
While the pizza is baking, fry the eggs sunny-side up in a non-stick skillet.
- 12
Finish the Pizza
Once the pizza is baked, remove it from the oven and top with the sunny-side up eggs, hollandaise sauce, and a sprinkle of grated Pecorino Romano.