Featured Recipe: Serrano Ham and Potato Pizza with Mahon

Phyllo dough (sheets) 8
Olive Oil 1/2 Cup
Serrano Ham, Sliced 2 oz
Red or New Potatoes 1 LB
Rosemary 1 tsp.
Mahon Cheese, Grated 2 Cups

1 Allow Phyllo dough to warm to room temperature. Wash and dry potatoes.
2 Preheat oven to 400 degrees F.
3 Brush a baking sheet or pizza stone lightly with olive oil.
4 Layer Phyllo dough, topping each layer with a brushing of olive oil, until all layers are complete. Press down lightly as you add each layer.
5 With a food processor or mandolin, slice potatoes as thinly as possible.
6 Place potatoes on the Phyllo dough, overlapping until uniform rows are created. Add salt and pepper to taste.
7 Place sliced ham, rosemary, and shredded Mahon atop potatoes. Drizzle with remaining olive oil.
8 Bake for 15 minutes or until the dough is puffy and golden, and the potatoes are tender.
9 Serve warm or at room temperature.
10 Don’t have any Phyllo dough? Gallucci’s Frozen Pizza dough makes a greate substitute!

(YIELD: 4 Servings)

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