Although I’m a fan of thinly sliced potatoes on pizza, I’ve never actually gone the spiralized route. I will try anything on a pizza and this experiment was a huge success, spiralizing makes the potatoes super crispy — almost like breakfast hash browns!
Garlic and Parsley Thin Crust Pizza with Potatoes and Au Jus Drizzle
- 1 ball fresh pizza dough
- 1/4 cup packed fresh parsley
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic
- 1 large spiralized potato
- 1/2 cup shaved Parmesan cheese or feta (optional)
- 1 bunch scallions
- 1/4 cup beef au jus or thin vegetarian gravy
- Fresh ground salt and pepper
Preheat the oven to 450 degrees with the baking pan inside. Peel and spiralize the potato and set aside on a paper towel. In a food processor, combine the parsley, olive oil and garlic and pulse until a loose paste forms; add additional olive oil if desired and season with salt and pepper. In a small saucepan, heat the au jus over low heat and allow to gently simmer until ready to use. Dust the counter with semolina flour, stretch and roll the dough out very thin and place on the preheated pan. Spread the pesto across the entire surface of the dough followed by the potatoes. Sprinkle on a light layer of cheese and bake until the crust and potatoes are golden brown. Slide the pizza onto a cutting board and top with more cheese, sliced scallions and a drizzle of hot au jus. Slice and serve with an additional side of au jus for dipping.
The au jus is meant to be thin and used for drizzling and dipping, but thinning out gravy also works well. Next time I’m opting to throw a cracked egg in the center of the pizza just before baking!