Recipe of the Day
Ingredients
2 russet potatoes, peeled
1 teaspoon olive oil
1 clove garlic, minced
4 ounces prosciutto, sliced, or more to taste
1 sweet onion (such as Vidalia®), sliced
1 teaspoon Italian seasoning, or to taste
¼ cup balsamic vinegar, or to taste
1 refrigerated pizza crust
1 drizzle olive oil
2 roasted red peppers, sliced, or more to taste
1 (1 ounce) piece Parmesan cheese, or to taste
Instructions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 12 to 15 minutes. Drain and let cool, 10 to 15 minutes. Slice each potato 1/4-inch thick.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Place a pizza pan in the oven to get hot.
Step 3
Heat 1 teaspoon oil in a skillet over medium heat; stir in garlic. Cook until it starts to smoke, about 30 seconds. Stir in prosciutto and onion. Add Italian seasoning and cook and stir until the onion has started to brown and prosciutto starts to shrivel, 10 to 15 minutes.
Step 4
Meanwhile, heat a small saucepan over medium-low heat. Pour in balsamic vinegar and cook until thickened, 15 to 20 minutes.
Step 5
Roll pizza dough out to desired thickness. Pull the hot pan out of the oven and place dough on it. Drizzle with olive oil and lay potato slices evenly over dough. Cover pie with prosciutto-onion mixture and roasted red peppers. Grate Parmesan cheese on top.
Step 6
Bake in the preheated oven until crust starts to turn golden brown, about 15 minutes. Remove from the oven and drizzle with balsamic.
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