This is a combination of a classic Italian pizza, pizza con patate, and a more over the top, American version of a loaded baked potato pizza. Italian potato pizza is very simple and calls for thin slices of potato covered in olive oil in rosemary - which I'll definitely be trying in the future.
I was looking to add more protein and veggies to my pizza, so I added a layer of cashew spread underneath the potatoes and some pepper and onions on top. You can add any toppings you typically put on a baked potato, such as broccoli, fresh chives, or even black bean chili.
I mention this in the recipe below, but a great addition to this recipe would be another layer of the cashew cheese on top of the potatoes. The sauce gives the peppers and onions something to cook into, instead of just sitting on top of the potatoes. I had one or two that fell off of my pizza since they weren't cooked in securely.
4 Small Potatoes
1/2 Red Onion
1 Red Bell Pepper
1 Tablespoon Dried Chives
Red Pepper Flakes
1 Cup Cashews
2 Tablespoons Nutritional Yeast
1 Tablespoon Apple Cider Vinegar
1/2 Cup Water
Prep Time: 1 hour waiting, 15 minutes working
Cook Time: 15 minutes
Servings: 6 slices
Put the cashews in water to soak.
Slice potatoes thinly using either a knife or a mandolin. Make sure that they are all the same width so that they cook evenly. Place them in a bowl full of luke warm water and salt for at least an hour. After they are done soaking, lay potatoes out on a towel and cover with another one to soak up all the moisture. This process gets some of the starch and liquid out of the potatoes so that they crisp better.
While the potatoes are soaking slice the onion and red bell pepper into thin strips.
Preheat the oven to 500 degrees.
Roll out the pizza dough to your desired shape based on your cooking surface. If you are using a cookie sheet sprinkle some ground corn meal on the tray or use parchment paper to make sure it doesn't stick. If you have a pizza stone, make sure you put enough flour or corn meal on your pizza peel so that the pizza dough will slide off easily when transferring into the oven (admittedly I have yet to perfect this myself as you can see in the post-oven photo).
To prepare the cashew sauce place all of the ingredients in a food processor or high quality blender (such as a Vitamix or Ninja) and blend until smooth. The amount of water I used is approximate. Add it a little at a time as needed for the ingredients to blend together well.
Put the rolled out pizza dough on the pizza peel or cookie sheet. Spread a generous layer of the cashew sauce on the pizza dough. Cover the pizza with potatoes, overlapping them slightly. If you have extra cashew cheese you could put another layer of the sauce over the potatoes. I didn't do this but I think it would be a great addition and help keep the peppers and onions on the pizza. Next evenly distribute the peppers and onions over the pizza. Sprinkle the chives over the pizza.
Put pizza in the oven and cook for 15 minutes.
Top with red pepper flakes as desired. Cool, slice, and serve. Enjoy!