Some people call potato pizza carb-on-carb, but we call it ALL delicious! Ricing the potatoes gives them a soft texture, while also allowing them to get crispy in the oven. The prosciutto adds a savory, salt, flavor!
Makes: 2 pizzas
Heat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up in the oven for 30 minutes before baking on it.
Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel and stone, use a baking sheet lined with parchment paper. Oil the parchment with a little Colavita Olive Oil so your pizza doesn’t stick.
Spread a thin layer of mozzarella cheese over the stretched out dough.
Place one potato in the ricer, and press down, spreading the riced potato over the top of the cheese.
Tear the prosciutto into small pieces, evenly distributing them over the top of the potatoes.
Season with salt and pepper.
Drizzle 1 tbsp Colavita Olive oil over the top of the pizza.
Slide the pizza into the heated oven and bake for 10 minutes until the crust is golden brown.