Super thinly sliced Yukon Gold Potatoes, diced red onion, fresh rosemary, oregano and vegan mozzarella cheese top this perfect slice of heaven! The potatoes are tossed in olive oil and serve as the topping on their own--no red sauce at all--and you won't miss it! My husband thought he'd kick it up a notch and slathered one slice with vegan sour cream handing it to me saying, "It's like a baked potato with sour cream now!"
It was, in a word: delish!
A larger snap shot of the pie--before we dug in and ate the entire thing!
Once the dough finishes rising, it's very thin--but it will stretch over the entire cookie sheet--you have to work with it. I made sure I lightly oiled the dough all over before I put the potato mixture over it--bringing the oil to the edges.
This is how the potatoes will look spread out over the dough. You can see there are several layers--again, very thinly sliced--use a mandolin. I did. I used about five potatoes.
A snowy day--beautiful!
There's a fresh layer of snow this morning--just beautiful! About two inches fell. Waking up on a Saturday morning in the middle of winter to this--it's perfect. I have whole wheat cinnamon rolls on their second rise, just about ready for the oven as I am still madly in pursuit of "All Things Dough" (a new label for VT).