Bakingbites.com is one of the few websites that spurs me into immediate action. Nordstrom happens to be the other one I read this recipe Sunday morning, and 15 minutes later the dough was rising. Our family loves potato pizza , so I thought this would be a nice treat for lunch. I served it with a homemade vegetable soup (0 PointsPlus) to rave reviews.
I’m on a baking kick, since this Tuesday is the due date for the biscotti entry for the Puyallup Fair. I am finalizing my recipe…hopefully it will be a winner! Stay tuned.
- 1 tbsp sugar
- 2 1/2 tsp (.25-oz) active dry yeast
- 1 1/4 cups water, warm (100-110F)
- 3 – 3 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tbsp olive oil
- approx 1 lb cooked potatoes, cooled
- 1/4 cup olive oil
- 3 tbsp herbs de Provence
- 2 tsp coarse kosher salt or sea salt
Combine sugar, yeast and warm water and let stand 5 minutes, or until creamy. In the bowl of a stand mixer, combine 2 1/2 cups flour and salt. Add liquid and combine. Using a bread hook, knead for 3-4 minutes, adding up to an additional cup of flour, until a smooth ball forms. Place dough in a bowl coating with olive oil or non-stick spray, cover with plastic wrap and let stand until doubled, about 1 to 1 1/2 hours.
Line a jelly roll pan (12×18 pan) with parchment or spray with non-stick spray. Pour dough onto pan and using your fingertips, press and spread dough into a rectangle approximately 10×16. Brush with 2 Tbsp. olive oil and sprinkle with 2 Tbsp. herbs de Provence. Preheat oven to 375 degrees.
Slice cooked potatoes 1/4 inch thick. Arrange potatoes on top of dough, pressing down lightly. Brush potatoes with 1 Tbsp. oil and sprinkle with remaining herbs and salt. Let rise for 30 minutes.
Bake for 30-35 minutes or until golden. Let cool for 10 minutes before cutting.
Recipe from bakingbites.com.
Using the Weight Watcher’s Recipe Builder:
12 servings = 5 PointsPlus each
16 servings = 3 PointsPlus each