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Mini Potato Pizzas · GialloZafferano.com

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  Speaker 1: Mini potato pizzas are a simple, tasty dish where each
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  Speaker 1: small boiled potato becomes the base of a pizza, with
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  Speaker 1: a rich tomato, olive and caper sauce and melted mozzarella
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  Speaker 1: on top. They work very well as an appetizer or
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  Speaker 1: to share before dinner. The texture is crispy on the
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  Speaker 1: outside and soft and stringy at the center. For four servings,
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  Speaker 1: preparation time is about 20 minutes, plus 30 minutes for
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  Speaker 1: boiling the potatoes and about 35 to 40 minutes in
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  Speaker 1: the oven. You need 2.2 pounds, that is 1 kilogram,
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  Speaker 1: of potatoes, 1.3 cups, that is 300 grams, of canned tomatoes, 5.3 ounces,
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  Speaker 1: that is 150 grams, of mozzarella cheese, 1.1 ounces, that
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  Speaker 1: is 30 grams, of Tadjaska olives, 2 1⁄2 tablespoons, that
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  Speaker 1: is 20 grams, of salted capers, 1 quarter cup, that
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  Speaker 1: is 40 grams, of white onion. Fine salt, as needed.
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  Speaker 1: Fresh basil, as needed. Contra, that is 30 grams, of
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  Speaker 1: extra virgin olive oil. First, deal with the potatoes. Place
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  Speaker 1: the whole potatoes with the skin on in a pot
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  Speaker 1: and cover them with cold water. Bring the water to
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  Speaker 1: a boil and cook the potatoes for 30 minutes from
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  Speaker 1: the moment the water starts boiling. They must be cooked,
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  Speaker 1: but not too soft, so they keep their shape later.
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  Speaker 1: While the potatoes cook, prepare the tomato sauce. Slice the
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  Speaker 1: white onion thinly. Put the sliced onion in a saucepan
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  Speaker 1: with part of the extra virgin olive oil. Add a
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  Speaker 1: pinch of fine salt. Let the onion cook over medium
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  Speaker 1: heat for about 10 minutes, so it sweats and softens
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  Speaker 1: well without browning. When the onion is soft, pour in
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  Speaker 1: the canned tomatoes. Cook over low to medium heat for
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  Speaker 1: about 20 minutes, until the sauce is cooked and thick.
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  Speaker 1: Rinse the salted capers carefully under running water to remove
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  Speaker 1: the excess salt. When the tomato sauce is ready and thick,
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  Speaker 1: add the tajaska olives and the rinsed capers. Mix well
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  Speaker 1: and keep the sauce aside. When the potatoes are cooked
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  Speaker 1: but still firm, drain them. Line a baking sheet with
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  Speaker 1: parchment paper and brush the paper with some extra virgin
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  Speaker 1: olive oil. Place the whole boiled potatoes on the prepared
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  Speaker 1: baking sheet. Use the bottom of a glass to press
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  Speaker 1: down each potato, so each one becomes a round, flattened base.
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  Speaker 1: If you want a more regular shape, place each potato
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  Speaker 1: inside a round cutter about 3 1⁄2 inches wide, and
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  Speaker 1: press it down inside the cutter. Season the flattened potatoes
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  Speaker 1: with a pinch of fine salt and a drizzle of
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  Speaker 1: extra virgin olive oil. Spoon some of the cooked tomato, olive,
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  Speaker 1: and caper sauce onto the center of each potato base.
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  Speaker 1: Place the baking sheet in a convection oven preheated to
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  Speaker 1: 392 degrees Fahrenheit. Bake for 15 to 20 minutes until
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  Speaker 1: the edges of the potatoes become nicely crisp and golden.
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  Speaker 1: While they bake, cut the mozzarella into small cubes. When
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  Speaker 1: the potato pizzas have crisp edges, remove the baking sheet
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  Speaker 1: from the oven. Distribute the mozzarella cubes on top of
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  Speaker 1: the hot tomato-topped potatoes. Return the baking sheet to the
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  Speaker 1: oven at the same temperature, 392 degrees Fahrenheit, for about
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  Speaker 1: 2 minutes, just the time needed for the mozzarella to melt. Begins,
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  Speaker 1: when the mozzarella is nicely melted and stringy, take the
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  Speaker 1: mini potato pizzas out of the oven. Fragrance them with
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  Speaker 1: fresh basil leaves placed on top. Serve the mini potato
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  Speaker 1: pizzas hot, with the contrast between the crispy potato edges,
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  Speaker 1: the soft center, the savory tomato sauce, and the melted mozzarella.