Potato Pizza
I have wanted to make a potato pizza ever since I first saw a picture of one in Daniel Leader's Local Breads. I'm good at delaying gratification. So, several years later, here I am with balls of the best pizza dough I have ever made and no plans for dinner. I made potato pizza. It did not disappoint.
Since reading Leader's recipe, I also acquired Maggie Glezer's Artisan Breads, which also has a recipe for potato pizza. The pizza dough recipes are different, but the potato topping ingredients are essentially identical.
Ingredients for one quarter sheet pan (9x13") of Potato Pizza
- 400 g of fully fermented pizza dough (I used this one: Pizza Bliss)
- 750 g Yukon Gold potatoes, peeled and sliced very thinly
- 120 g Onion, sliced very thinly.
- 1 T finely chopped fresh rosemary.
- Coarse sea salt to taste
- 2-3 T Olive oil
Procedure
- Pre-heat oven to 450 dF
- Lightly oil a 9x13" rimmed baking pan.
- Put the dough in the pan, and, with oiled hands, stretch it to fill the pan. If it becomes too elastic to stretch, let it relax for 10 minutes, then continue stretching. Let this proof while you prepare the topping.
- Prepare the potatoes, onions and rosemary. In a large bowl, toss them together along with salt to taste (my taste is for very little).
- Brush the dough with more olive oil and spread the potato/onion/rosemary mix evenly edge-to-edge.
- Bake for 30 minutes or until the potatoes are very tender when pierced with a knife and nicely browned.
- Eat hot out of the oven or cooled to room temperature.
This pizza could be served as an antipasto, as a meal with a nice salad or as a side dish with almost any meat, poultry or fish dish.
Enjoy!
David
Submitted to YeastSpotting
Comments
I've wondered about that pizza, too, David. Glad to see that you've taken the plunge. My first impression had been that it might be rather bland, but... Potatoes and onions always play well together with each other and with rosemary. I'm sold! Although I might sneak in one or two twists of freshly ground black pepper, just because.
Paul
You might notice that I did not recommend pairing this pizza with spaghetti with oil and garlic!
Further context: My wife had challenged me to make a dinner with no cholesterol, after the preceding day's eggy and cheesy three meals.
I absolutely concur with the virtues of adding pepper to the toppings. Crushed garlic would also be acceptable. As is, it is rather bland, but we actually ate it as a side dish alongside some cod which was baked atop a fresh tomato sauce with onions, garlic, capers, red pepper flakes and oil-cured black olives. That was not bland.
David
carbs on white carbs with onions, garlic rosemary and EVOO :-) Just have small pieces. Sadly having too many small pieces would be my downfall :-)
Looks great David. I have had this on my to bake list for years as well. My only suggestion is to maybe add a nice béchamel sauce on top of those golden potatoes....now you have a meal onto itself although you may have to do a few extra laps around the block!
Ian
Don't you think a mornay sauce would be better yet?
Believe me: It is rich enough with lots of olive oil. Béchamel is not needed.
David
Okay, Mornay sauce it is :).
interestingly delicious.. the close up picture is a teaser!!!
evon