Shortcut Potato Herb Flatbread

Name: Shortcut Potato Herb Flatbread
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 to 15 appetizer servings, 6 to 8 main servings
Ingredients: 1 pound frozen pizza dough, thawed; 10 ounces red or white potatoes, scrubbed; 1 shallot, peeled; 3/4 teaspoon finely chopped fresh rosemary or thyme; Sea salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 12 to 15 appetizer servings, 6 to 8 main servings

Level: Easy

Total: 40 min
Active: 20 min

Yield: 12 to 15 appetizer servings, 6 to 8 main servings

Ingredients

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1 pound frozen pizza dough, thawed

10 ounces red or white potatoes, scrubbed

1 shallot, peeled

3/4 teaspoon finely chopped fresh rosemary or thyme

Sea salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

Directions

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17m Easy 99%

CLASS

Special equipment:

a mandoline

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Divide the dough into 3 pieces. Stretch the dough thinly, pressing the edges into the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to the prepared baking sheet.
Using a mandoline or slicer, slice the potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.
Sprinkle with the rosemary, 1/2 teaspoon salt and pepper. Drizzle with the olive oil and bake until the crust is crisp and deep brown, about 20 minutes. Serve warm or at room temperature.