If you haven’t put potatoes and tahini on pizza before, be prepared. The combo will ignite your taste buds. The trick for this recipe is to slice them very, very thin.
Have This!
- Cornmeal
- 1 lb. pizza dough
- 2 medium Yukon gold or other waxy potatoes
- 12 oz. asparagus
- 1/2 red onion
- 2 tsp. tahini
- 2 tbsp. olive oil
- Kosher salt and pepper
- 2 oz. thinly sliced provolone cheese
Do This!
- Heat oven to 425°F. Dust a baking sheet with cornmeal.
- Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
- In a large bowl, toss the potatoes, tahini, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper.
- Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.