Sunday, February 10, 2013

Miniature Potato and Taleggio Cheese Pizzas with Rosemary Garlic Oil

These miniature pizzas are one of my favorite go-to recipes when I want a fast but impressive appetizer.  They literally come together in a matter of minutes and always seem much more impressive than they really are. In my book, that is called perfect.

I make them with a variety of toppings, but the crust is always the same.  Flaky biscuits from a tube.  Nobody can ever guess what the crust is, they just know it is delicious.  This frees the cook up from hours of preparation making and dealing with a yeast dough and allows you to spend your effort exploring delicious pizza topping combinations.

I have noticed that right now Potato Pizza with Taleggio cheese is a very trendy offering at some of Durham's more hipster eateries and thought it would be the perfect thing to start off a valentine's day menu. Taleggio cheese is a soft, tangy and pungent, earthy flavored cow's milk cheese from northern Italy that is completely transformed in the oven. You can find it at Whole Foods or other higher-end grocery stores.  It's earthiness pairs well with thinly slice potatoes and garlic and rosemary.  It is the perfect light and comforting way to start off any great meal!

Miniature Potato and Taleggio Cheese Pizzas with Rosemary Garlic Oil
makes 10

1 tube flaky biscuits in a tube
1/4 cup olive oil
1 clove garlic
1 Tbsp fresh rosemary
1/2 lb taleggio cheese, cut into 1/4 inch cubes
1 large red potato sliced into 1/8-inch thick slices (a mandolin is perfect for this job)
sea salt
fresh cracked black pepper
grated parmesan cheese

Preheat oven to 450 F.

In a small food processor, combine olive oil, garlic and rosemary and process until well-emulsified.

On a baking sheet, flatten each biscuit to a 4-inch round.  Brush with rosemary garlic oil.  Top with 6-7 cubes of taleggio.  Then top with three, slightly overlapping slices of potato.  Brush potatoes with rosemary garlic oil.  Sprinkle with sea salt, black pepper and parmesan.

Bake 15 minutes until crust is golden and cheese is melted.  Serve Hot.

No comments:

Post a Comment