Saturday, May 20, 2017

Roasted Potato Pizza

My husband (aka Mr. Carb Diva) is off on a road trip, so for about a week it will be just the two of us, my daughter and me. I don't know why but somehow cooking for two isn't as much fun as cooking for three, and so I'm pretty sure that there will be pizza. Lots of pizza, but not frozen, and probably not take-out. We love to make pizza in our house, and my daughter enjoys experimenting with new ideas. And boy, do I have a new idea to bounce off of you today.

This recipe is from one of our favorite restaurants in Victoria, British Columbia--Rebar Modern Food. Rebar started in 1988 as a small downtown corner cafe. Their fame for good coffee and amazingly good veggie burgers and a juice bar spread quickly and several years later they took a leap of faith, expanding and relocating to 50 Bastion Square--where they have been for almost three decades. They still have the coffee, juice, and veggie burgers, but they are now so much more. 

Rebar is all about quality ingredients and carefully prepared foods. Most of their menu is vegetarian or vegan, but the flavors are so wonderful and innovative, even a meat-lover can dine there and not feel deprived.

Roasted Potato Pizza
your favorite pizza dough (or see below)
sun-dried tomato pesto (see below)
1 lb red potatoes
2 garlic cloves, minced
2 tablespoons minced rosemary
juice of 1/2 lemon
1 1/2 tablespoons olive oil
1/4 tsp. salt
1/4 tsp. cracked pepper
1/2 bunch spinach, stemmed and washed
Two 6-oz jars marinated artichoke hearts
2 cups crumbled feta cheese
2 cups grated mozzarella cheese

Preheat oven to 375 degrees F. Quarter the potatoes lengthwise and slice 1/4-inch thick. Toss with garlic, rosemary, lemon, olive oil, salt and pepper. Spread on a parchment-lined baking sheet and roast 20-30 minutes, until golden brown and tender. Cool and set aside. Slice spinach leaves into 1/2-inch thick ribbons. Drain artichoke hearts and cut in half lengthwise. Crumble and grate the cheese.

Turn the oven heat up to 450 degrees F. Press dough into an oiled 15-inch pizza pan. 

Spread the bottom of the crust with pesto and sprinkle with 1 cup mozzarella cheese. Layer with spinach ribbons, potatoes, and artichoke hearts. Sprinkle feta cheese over top, followed by final cup of mozzarella. 

Turn the oven temperature down to 375 degrees F and bake on the bottom rack for 20 minutes, or until the cheese is melted and crust golden.

Pizza Dough
1/2 cup warm water
1 tsp. dry yeast
1/2 tsp. salt
1/2 tsp. sugar
1 tablespoons olive oil
1 1/4 cups flour

Dissolve yeast in warm water. Stir in salt, sugar, and olive oil. Add flour and mix until dough comes together. Knead about 20 times on a well-floured surface. 

Sundried Tomato Pesto
1/2 cup sundried tomatoes (not oil-packed)
2 garlic cloves
2 tablespoons pine nuts, toasted
1/4 cup grated Parmesan
1/4 tsp. red chili flakes
2 tsp. capers
1 tablespoons balsamic vinegar
2 tablespoons chopped oregano
4 tablespoons chopped mint or basil
3 tablespoons olive oil
1/4 tsp. salt
cracked pepper to taste

Place sun-dried tomatoes in glass measuring cup. Cover with boiling water and soak for about 15 minutes. Strain and reserve about 1/2 cup soaking water. Cool. Combine all ingredients except soaking water in food processor and pulse until blended. Thin if needed with some of reserved soaking water.


  1. Here is the truth according to Bill: if a pizza is not loaded with meat it's not a pizza.

    You can quote me on that. :)

    Enjoy the sunshine, my friend, and the time off from married duties. :) While the cat's away the mice will...make pizza. :)

  2. Oh Bill, truth be told I KNEW you wouldn't like this. Would it help perhaps to sprinkle some bacon bits on top?

  3. This sounds good, Linda. Unlike Bill, I prefer my pizza sans meat. However, I'm not sure about potatoes and dough together. Wait a minute... I love pot pies, so why not? :-)

    1. Aha, Shauna I'm glad to see that you have found the wisdom in this offering. I hope you will give it a try. Thanks for stopping by.