(Courtesy of www.kosher.com)
Cooking and Prep: 2 hours
Serves: 8
I really had to wrack my brain to come up with a dish that would combine potatoes, deli and lettuce well. Not only did I surpass my own expectations with this meat pizza, but I was even asked to make it again the next night!
Ingredients (13)
Crust:
- 6 large Idaho potatoes, peeled
- 2 tablespoons salt
- 2 teaspoons salt
- 1/2 cup oil
- 2 eggs
- 1/2 teaspoon black pepper
- Glicks Cooking Spray
Topping:
- 1 large onion, diced
- 2 tablespoons oil
- 8 ounces pastrami slices, diced
- 8 ounces smoked turkey slices, diced
- 1/2 cup sweet chili sauce, plus more for spreading
- 2-3 cups chopped romaine lettuce
Preparation
Crust:
Place whole potatoes in a large pot and fill with enough cold water to cover. Add salt and bring to a boil. Lower heat and simmer for 15-20 minutes until potatoes are beginning to get soft on the outside but are still somewhat firm in the center. Do not overcook!
Remove the cooked potatoes from water and allow to cool. Grate them by hand using the coarse side of the grater. Add additional crust ingredients, mixing gently to combine. Do not overmix or the potatoes may become gummy.
Preheat oven to 400°F. Line a 14-inch round pizza tray or cookie sheet with Gefen Easy Baking Parchment Paper. Spread potato mixture evenly onto the paper, leaving a slightly thicker border at the edges, about one inch wide.
Spray crust with cooking spray and bake for about 45 minutes or until slightly golden. Remove from oven and allow to cool for five to 10 minutes before slicing into wedges.
Topping:
Sauté onion in oil until soft and golden, about 15-20 minutes.
Add deli and stir-fry for an additional 10-15 minutes.
Add 1/2 cup sweet chili sauce and mix well.
To serve, spread a thin layer of sweet chili sauce onto each potato crust wedge and top with chopped lettuce.
Place the warm meat mixture on top of the lettuce, spreading evenly to cover. Serve immediately.
Tip: Don’t limit yourself to using the amazing potato crust just for this recipe! Try it in a dairy version with a classic tomato and cheese topping or even as a base for a “Greek salad” pizza.
This recipe is from Family Table by Mishpacha Magazine. Styling and Photography by Chavi Feldman.
