Calabrese Potato Provolone Pizza
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Here's a pizza to please the meat-and-potato lovers. Calabrese sausage is an Italian salami with a bit of heat, but any sliced salami will do.
Servings: 8 slices
Ingredients:
Calabrese Potato Provolone Pizza
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per slice: about | - |
| cal | 325 |
| pro | 13 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 42 g |
| fibre | 2 g |
| chol | 22 mg |
| sodium | 652 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 24% |
| vit A | 6% |
| vit C | 15% |
| folate | 57% |
Suggested Recipes
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1 small yukon gold potato (about 5 oz/150 g)
pizza Dough
1 cup (250 mL) Tomato pizza Sauce
3 oz (90 g) calabrese sausage or other salami, thinly sliced
7 fresh sage leaves, chopped
1-1/2 cups (375 mL) shredded provolone cheese
Preparation:
Peel potato. Using mandolin, slice into paper-thin rounds. (Make-ahead: Place in airtight container and cover with water; refrigerate for up to 24 hours. Drain and pat dry before using.)
On lightly floured surface, roll out dough into 14-inch (35 cm) round; centre on greased pizza pan. Spread with tomato sauce. Layer potato, sausage and sage on top; sprinkle with cheese.
Bake in bottom third of 425°F (220°C) oven until cheese is bubbly and crust is golden and slightly puffed, about 20 minutes.
On lightly floured surface, roll out dough into 14-inch (35 cm) round; centre on greased pizza pan. Spread with tomato sauce. Layer potato, sausage and sage on top; sprinkle with cheese.
Bake in bottom third of 425°F (220°C) oven until cheese is bubbly and crust is golden and slightly puffed, about 20 minutes.
Source
Canadian Living Magazine: May 2007
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