- 3 cups red potatoes, sliced 1/8-inch thick
- 2 tablespoons olive oil-divided
- 3/4 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1 cup shredded fontina cheese
- 1/4 cup crumbled blue cheese
- 1/4 cup thinly diced prosciutto
- 1/4 cup chopped fresh basil leaves
- 1/2 cup thinly sliced (half moon shape) red onion
- 3/4 cup grape tomatoes, halved
- 1/4 cup sliced ripe pitted olives
Spray a 12-inch pizza pan with no-stick cooking spray. Preheat oven to 450º. In a large bowl, toss potatoes with 1 tablespoon oil, oregano and garlic salt until evenly coated. Beginning along outer edge of pizza pan, arrange potato slices slightly overlapping and in a circle, working toward center of pan forming a potato crust. Bake potato crust at 450º for 23 to 25 minutes or until potatoes are tender and begin to brown. Mix fontina, blue cheese and prosciutto together. In a nonstick skillet, heat remaining 1 tablespoon oil to hot over medium-high heat. Add onion and cook 2 minutes, stirring often. Add tomatoes; cook 2 minutes or until softened, stirring often. Remove from heat. Stir in basil; set aside. Once potato crust has baked, remove from oven and cover crust with cheese mixture. Spoon onion mixture evenly over cheese (there will be spaces) then top with olives. Return to oven to bake until cheese melts ? about 8 minutes. Remove from oven; let rest 3 minutes. Cut into wedges on pan. Place a wide spatula and forks nearby for serving.
The following recipe, submitted by Barbara Estabrook of Rhinelander, Wis., won first place in the Wisconsin Potato and Vegetable Growers Association Spud Bowl 2010 contest. Estabrook warns to not peel the potatoes in this recipe.