Savory Goat Cheese and Thyme Idaho® Potato Pizza | Idaho Potato Commission
Preheat oven to 425°F Lightly Sprinkle 12X15” rectangular baking stone or baking sheet with cornmeal. Unroll dough onto baking stone/sheet. Lightly brush pizza crust with two tablespoons olive oil...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at idahopotato.com.
Cooking tools:
- Pizza stone
- Mandoline
- Pastry brush
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Measuring spoon
Ingredients
- 3 Idaho® russet potatoes
- 2 Idaho® red potatoes
- 1 can (13.8 oz.) classic refrigerated pizza crust
- ½ small red onion
- 1 tablespoon finely minced shallot
- 1 clove fresh garlic, minced
- 4 tablespoons extra-virgin olive oil - divided
- 1 teaspoon coarse sea salt
- 8 springs fresh thyme, leaves removed from stems - divided
- 3 oz. goat cheese (or more as desired)
- cornmeal
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Chicken Stuffed Potato Puffs with Honey Chipotle Drizzle | Idaho Potato Commission
idahopotato.com
Crisp Goose-Fat Idaho® Potatoes | Idaho Potato Commission
directory.idahopotato.com
N.Y.C.’s Largest French Fries | Idaho Potato Commission
retail.idahopotato.com
Potato-Parsnip Gnocchi | Idaho Potato Commission
idahopotato.com
Warm COUSCOUS broccoli salad Recipe | Samsung Food App
app.samsungfood.com
Idaho® Potato Gnocchi Coeur D'Alene | Idaho Potato Commission
idahopotato.com
Overloaded Vegan Baked Potato | Idaho Potato Commission
idahopotato.com
Fingerling Potato Tostones with Black Garlic Aïoli | Idaho Potato Commission
idahopotato.com