Trail Spud Pizza
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 15 min | Cook Time: approx. 25 min | Serves: 4-6
- 6-8 (2-Bite or 3-Bite) Tasteful Selections® Potatoes, very thinly sliced (Recipe favorites: Honey Gold or Sunburst Blend)
- 1 large red onion, thinly sliced
- ¼ c. olive oil, divided
- Salt and pepper, to taste
- 1 ½ tsp. dried rosemary, crushed in the palm of your hand
- 1 package (14-16 oz.) refrigerated pizza dough
- 1 medium plum tomato, chopped
- 3 oz. chopped hard pepperoni, if desired
- 8 oz. (2 c.) shredded muenster or part-skim mozzarella
Preheat a well-seasoned 12-inch cast-iron skillet over medium heat. Heat 1 tablespoon oil in skillet; add onion and season with salt, pepper, and ½ teaspoon rosemary. Cook and stir about 15 minutes or until very tender and browned. Scrape into a bowl or onto a paper plate.
Meanwhile, toss potatoes with 2 tablespoons oil, salt, pepper and remaining 1 teaspoon rosemary.
Add potatoes to skillet in a single layer. Cook over medium heat, without stirring, 3 minutes. Turn potatoes and continue cooking 5 minutes or until tender and browned around edges. Return to bowl.
Press dough out into a rough 12-inch circle (or unroll dough if you find dough that is already rolled into a circle). Drizzle the remaining 1 tablespoon oil in the hot skillet; very carefully lay dough in hot skillet and quickly press it out so there is a lip around the edge of the crust. Sprinkle with 1 cup cheese. Spoon the onions evenly on top; arrange potatoes in an even layer over the onions, then sprinkle with tomato, pepperoni, and remaining 1 cup cheese.
Cover pan and skillet-bake 20-25 minutes or until crust is golden brown and the cheese is bubbling. Slide out of skillet; cut into wedges.
- Use a small flexible spatula to help press the dough into the skillet—it’s important to be very careful so you don’t burn yourself. The dough doesn’t need to be very high along the inside edge of the skillet, just press it high enough so a crust is created as the pizza cooks.
- Bring along a par-baked pizza crust (12-inch), so you can just skillet-roast the potatoes and top the crusts with the remainder of the ingredients. Cook the pizza on the grill or a camp griddle.
- Feel free to thinly slice the potatoes ahead of time; soak them in cool water for a few minutes, drain, then place them in a resealable plastic bag. Slowly cook the onions ahead of time too; store in a covered container in your cooler.
- Traveling with a hungry crew or want a camp party? This recipe is easily doubled, using two skillets.