Pizzaiola Potato Toast

Pizzaiola potato toasts are a creative variation that combines the simplicity of potatoes with the unmistakable flavor of pizzaiola. Here’s how to prepare them.

Ingredients

• 4 medium-sized potatoes
• 200 g tomato passata
• 125 g pizza mozzarella
• 50 g 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 pat them dry. Slice them into pieces about one centimeter thick without peeling. For proper toasts, it’s important that the slices are the right thickness so they don’t 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 without becoming too soft. Drain carefully and pat dry.
3. Meanwhile, preheat the oven to 200 °C on grill mode.
4. Arrange the potato slices on a baking tray lined with parchment paper, lightly brush with extra virgin olive oil, and sprinkle with salt and oregano.
5. Bake for about 15 minutes or until the potatoes begin to turn golden.
6. Remove the potatoes from the oven and top with tomato passata, add the olives, and cover with mozzarella sliced or cubed.
7. Return to the oven under the grill until the mozzarella has melted and starts to brown, about 5-7 minutes.
8. Remove from the oven, garnish with a few fresh basil leaves, and serve hot.

Trivia

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