Toast di patate alla pizzaiola

Potato pizzaiola toast is a creative variation that combines the simplicity of potatoes with the unmistakable taste of pizzaiola. Here’s how to make them.

Ingredients

• 4 medium-sized potatoes
• 200 g of tomato sauce
• 125 g of mozzarella for pizza
• 50 g of pitted black olives
• Dried oregano to taste
• Salt to taste
• Extra virgin olive oil to taste
• Fresh basil for garnish

Preparation

1. Wash the potatoes and dry them. Cut them into slices about one centimeter thick without peeling them. To achieve toast, it is important that the slices are the right thickness to not break during cooking.
2. Bring a pot of salted water to a boil and blanch the potato slices for about 3-5 minutes. They should soften slightly but without becoming too soft. Drain them carefully and dry them.
3. In the meantime, preheat the oven to 200 °C with the grill setting.
4. Arrange the potato slices on a baking tray lined with parchment paper, drizzle them lightly with extra virgin olive oil, and sprinkle with salt and oregano.
5. Bake in the oven for about 15 minutes or until the potatoes start to turn golden brown.
6. Remove the potatoes from the oven and spread the tomato sauce on top, add the olives, and cover with mozzarella sliced or diced.
7. Put back in the oven under the grill until the mozzarella has melted and starts to brown, it will take about 5-7 minutes.
8. Remove from the oven, garnish with a few leaves of fresh basil and serve hot.

Curiosity

Pizzaiola is a typical sauce of Italian cuisine, originating from the South, especially Campania and Sicily, traditionally accompanying meat dishes like steak alla pizzaiola. Using pizzaiola in combination with potatoes is a fun and tasty way to vary the use of this versatile condiment.