Tuesday, October 12, 2010

Gluten Free Artichoke & Spinach Potato Pizza

I don't have too much experience with gluten free flours, but my intention with this pizza wasn't necessarily for it to be gluten free, but for it to be crust-less and taste good. Check and check.

Roasted artichokes, baby spinach, garlic and tomato marinara on top a crispy layer of potato and zucchini.

Artichoke & Spinach Potato Pizza

1 tbl extra virgin olive oil
4 garlic cloves, minced
1/4 cup extra virgin olive oil, divided
2 large russet potatoes, skin left on
1 zucchini
1 tbl salt
1 tsp pepper
1 tsp red pepper flakes
3/4 cup marinara sauce
2 cups vegan mozzarella cheese
2 cups baby spinach leaves
1 cup jarred artichoke quarters in oil, drained
1 tbl coarse sea salt

Preheat the oven to 375.
In a large (oven safe) saute pan, heat 1 tbl olive oil and saute the garlic until golden brown and fragrant. Remove from pan and set aside.
Pierce the potatoes with a fork and pop in the microwave for 3-4 minutes, cooking the potatoes 3/4 of the way through.
Grate the entire zucchini and both of the par cooked potatoes into a bowl. Add the salt, pepper and red pepper flakes and mix to combine.
Using the same saute pan as the garlic, add 2 tbl of oil and add the potato mix. Press down hard to create a tight layer. Saute over medium-high heat until the bottom is crusty and browned. Turn off the heat.
Using a large dinner plate, set the plate on top of the potato cake. Quickly turn the pan over, inverting the potato cake onto the plate so the crusty bottom is now on top. Add 2 more tbl of oil and slide the potato cake back into the pan. Spread a layer of tomato sauce on the top and sprinkle on the reserved garlic. Add the cheese, artichokes and spinach.
Put the entire saute pan in the oven, baking the pizza for 15-20 minutes, until the bottom is browned and the cheese has melted. Remove from the oven, slide out of the saute pan and cut into slices. Sprinkle with sea salt.

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