Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Potato Foccacia
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Foccacia-pommes-terre-6656.jpg
PT20M
PT30M
PT50M
Cook the potatoes in boiling salted water until they are just barely tender. Cool in cold water, drain on paper towels and slice thinly.Preheat the oven to 200°C (400°F).Roll and stretch the pizza dough out on a 44 x 30 cm (17 x 12 in) rectangular baking sheet.Brush with the oil and sprinkle with the pepper flakes and rosemary.Arrange the potato slices on the dough, season with salt and pepper and bake on the middle rack for 15 minutes.Remove from the oven and quickly sprinkle the cheeses over the top - the caciocavallo first, then the parmesan. Return to the oven for another 10 to 15 minutes.Serve pipping hot.All rights reserved © Saputo inc. 2010
8
Saputo
1
1
1
1
1 lb (450 g) tiny new potato
1 lb (450 g) commercial pizza dough
3 Tbsp. (45 mL) olive oil
1 tsp. (5 mL) hot pepper flakes
2 tsp. (10 mL) fresh rosemary leaves
Salt and freshly ground pepper to taste
2 cups (500 mL) smoked caciocavallo cheese, grated
1/4 cup (60 mL) saputo grated parmesan cheese
Potato Foccacia
8
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
1 lb
(450 g)tiny new potato
-
1 lb
(450 g)commercial pizza dough
-
3 Tbsp.
(45 mL)olive oil
-
1 tsp.
(5 mL)hot pepper flakes
-
2 tsp.
(10 mL)fresh rosemary leaves
-
Salt and freshly ground pepper to taste
-
2 cups
(500 mL)smoked caciocavallo cheese, grated
-
1/4 cup
(60 mL)saputo grated parmesan cheese
Preparation
Cook the potatoes in boiling salted water until they are just barely tender. Cool in cold water, drain on paper towels and slice thinly.
Preheat the oven to 200°C (400°F).
Roll and stretch the pizza dough out on a 44 x 30 cm (17 x 12 in) rectangular baking sheet.
Brush with the oil and sprinkle with the pepper flakes and rosemary.
Arrange the potato slices on the dough, season with salt and pepper and bake on the middle rack for 15 minutes.
Remove from the oven and quickly sprinkle the cheeses over the top - the caciocavallo first, then the parmesan. Return to the oven for another 10 to 15 minutes.
Serve pipping hot.
All rights reserved © Saputo inc. 2010
Source :
Saputo
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
