Monday, December 22, 2014

Ham and Scalloped Potato Pizza

I have been trying to come up with a  new idea for my potato pizza crust. I was going back through some old posts and saw it! A slight variation on Double Cheese Ham and Peas Pizza and it turns to Ham and Scalloped Potato Pizza!


2 lbs potatoes, scrubbed well *
1 tsp salt

1/4 cup cornstarch
1/2 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
3 TB olive oil, divided use 

*the last potato pizzas I used russets, this time I used Yukon Golds and it was delicious but a little less firm than russets....both tasty but russets may be a better choice

3 TB cup butter
1/4 cup flour OR 3 TB cornstarch
3/4 cup milk
3/4 cup shredded sharp cheddar
1 tsp ground mustard powder
salt and pepper to taste

Ham, slices or chunks
Thin sliced sweet onions
Shredded Mozzarella (you can change up the cheese flavor if you like)
** You can sub broccoli for peas if you like...or even green peppers are good, but you don't HAVE to use any veggie. We just like a little color in there.


Preheat oven to 400
Slice potatoes with a mandolin slicer or food processor(I used my 4mm blade). Place in a large bowl and cover with cold water by 1 inch. Add 1 tsp salt and stir. Allow to soak for 15 minutes. 

Drain and rinse potatoes, Pour onto a large towel and blot dry, then put back in the bowl.

Mix cornstarch and seasonings together.

Sprinkle 1/2 the mixture over the potatoes, toss to coat. Sprinkle on the remaining half and toss to coat again

On a large pizza pan brush 1 1/2 TB olive oil making sure it is well coated.

Beginning at the outer edge layer the potato slices in concentric circles, overlapping about 1/2 inch. Press them down with clean hands to begin compacting them into a crust.  Brush with remaining olive oil.

Bake in preheated oven for 30 minutes until the potatoes are tender in the center and starting to crisp on the edges.

Melt butter over medium heat, add flour and stir into a crumbly paste. If using cornstarch whisk it directly into the milk.
Add milk to the butter and whisk until smooth, heat until very thick.
Add cheese and mustard and whisk until totally melted and thick.
Allow to cool slightly and spread over potato crust

Please note, I started this recipe with nearly double the sauce which is was WAY too much so I halved it for the recipe


Sprinkle with ham and sweet onions and peas(or whatever veggie you like)

Top with a bit more cheese 

Bake at 350 for 15 minutes until hot and bubbly.

No comments:

Post a Comment