I have seen a lot of these recipes out there for potato and prosciutto pizza, and I tried a few and came up with this! It has a lot of innovations, like cooking the onions and prosciutto together to give the onions more flavor. The reduced balsamic goes really well with all of the savory flavors. Enjoy!

Saul Brodsky
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 450 degrees F (230 degrees C). Place a pizza pan in the oven to get hot.

  • 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.

  • Meanwhile, heat a small saucepan over medium-low heat. Pour in balsamic vinegar and cook until thickened, 15 to 20 minutes.

  • 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.

  • Bake in the preheated oven until crust starts to turn golden brown, about 15 minutes. Remove from the oven and drizzle with balsamic.

Cook's Notes:

You can use a red onion instead of a sweet onion, if desired.

You want to pour 4 times the amount of balsamic as you think you would want into the pan to thicken and reduce.

The larger the pizza pan, the thinner the crust, and the less time you will need to cook it.

Nutrition Facts

473 calories; 16.2 g total fat; 30 mg cholesterol; 1314 mg sodium. 63.1 g carbohydrates; 17.8 g protein; Full Nutrition