Potato and Rosemary Pizza

I am absolutely crazy about this Potato Pizza. The crust is super crunchy and the potatoes are incredibly tasty.

Amazingly, the pizza is simply topped with thinly sliced potatoes, diced onions, black pepper, and rosemary, all tossed in olive oil. 

The trick is to slice the potatoes as thinly as possible so that they will cook more quickly, and crisp up on top. You also soak the sliced potatoes in salted water for 90 minutes, which softens them and gives them extra flavor. 

We had this pizza for lunch with a green salad, and then I had leftovers for breakfast.... and then lunch.... and then breakfast the next day. So good. I was sad when it was gone! It also is great as a side dish with a steak or a burger. 

This pizza is super crispy fresh from the oven, and it's delicious hot or at room temperature. It also makes an amazing appetizer when sliced into little squares. It also reheats beautifully in the toaster oven.

Ingredients for This Pizza:

For the Dough: Flour, water, salt, sugar, and instant yeast. 

For the Topping: Extra virgin olive oil, salt, black pepper, rosemary, yellow onions, and yellow potatoes. 

The first time I made this pizza, I used yellow baby potatoes and the second time I used full-sized Yukon Gold potatoes. Either worked just fine. You don't have to peel the potatoes because the skins are so thin. 

To Make This Pizza:

This no knead dough is super easy to make. First, combine the crust ingredients. Stir the ingredients together in a medium bowl and cover the bowl with plastic wrap. Let the dough rise for about two hours. 

While the dough is rising, slice the potatoes very thinly and then soak them in lukewarm salted water for 90 minutes. Once the potatoes have soaked, drain them, dry them as much as possible, and toss them in olive oil, with rosemary, diced onions, and black pepper. 

Once the dough is ready, stretch it out onto an oiled half sheet pan (13 inch by 18 inch rimmed baking sheet). It should be spread all the way to the rim, or fairly close. If the dough resists, let it rest for a few minutes to relax. 

Next, spread the potato mixture over the top of the dough, all the way to the rim. The potatoes should completely cover the dough from edge to edge. 

Finally, bake the pizza in a 500 degree F oven for about 30 to 35 minutes. 

See that crispy crust? It's so crunchy too! I'm craving a piece right now. 

It's no knead, and takes only a couple of hours to proof. The potatoes can be sliced and soaked in salted water up to 12 hours in advance, and the dough can be refrigerated overnight, making this recipe pretty flexible.

Equipment You May Need:

Mandoline Slicer: To thinly (1/16th to 1/8th of an inch) and evenly slice the potatoes, you will likely need a mandoline slicer. You could also use a slicer attachment to a KitchenAid Stand Mixer if you have one. Most food processors have slicers too but the slices might be a bit to thick. 

Half Sheet Pan: Be sure to use a good quality sheet pan that is warp resistant and can handle the 500 degree F temperature of the oven. 

If you like potatoes and pizza, make this. If you can't imagine the two together, still make this pizza. You won't be sorry. This is the same crust I used for this Pizza Cipolla, an amazing flatbread smothered in creamy onions and thyme. 

Sunday Funday: 

This week, the Sunday Funday group is sharing recipes for pizza, or dishes using pizza ingredients. 

• A Day in the Life on the Farm: Cheeseburger Pizza 
• Sneha's Recipe: Keto Cottage Cheese Pizza 
• Food Lust People Love: Leftover Pizza Pizza Salad 
• Sids Sea Palm Cooking: Pizza Dip 
• Karen's Kitchen Stories: Potato and Rosemary Pizza 
• Mayuri's Jikoni: Puff Pastry Pizza Pockets 
•  Amy's Cooking Adventures: Roasted Garlic Alfredo Pizza 
• Culinary Cam: The Elusive, Enjoyable Gluten-Free Pizza 
• Sizzling Tastebuds: Turkish Pide

Potato and Rosemary Pizza

Yield: 12 slices

Author: Karen Kerr

Prep time: 1 HourCook time: 30 MinInactive time: 2 HourTotal time: 3 H & 30 M

I am absolutely crazy about this Potato Pizza. The crust is super crunchy and the potatoes are incredibly tasty.

Ingredients

For the Dough

• 250 grams (about 1 3/4 cups plus) bread flour
• 5 grams (1 1/4 tsp) instant yeast
• 2.5 grams (3/8 tsp) salt
• 1.5 grams (generous 3/8 tsp) sugar
• 150 grams (2/3 cup) room temperature water
• Extra virgin olive oil

For the Topping

• 1 quart lukewarm water
• 4 teaspoons salt
• 3 to 4 medium Yukon Gold potatoes, scrubbed
• 1/2 cup diced yellow onion
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh rosemary
• Salt to taste

Instructions

To Make the Dough

1. Whisk the dry ingredients for the crust together in a medium bowl. Add the water and mix it into the dough with a dough whisk or your hands until all of the flour is incorporated, no more than a minute.
2. Cover the bowl with plastic wrap and let sit until doubled, about 2 hours.

To Prepare the Potato Topping

1. In a medium-large bowl, combine the water and salt and stir to dissolve the salt.
2. With a mandoline slicer, cut the potatoes into thin (1/16 inch) slices. Immediately place the slices into the salted water. Let them soak for at least 2 hours and up to 12 hours.
3. Drain the potatoes and press out as much water as possible. Toss the potatoes with the onions, black pepper, rosemary, and olive oil.

To Assemble and Bake the Pizza

1. Preheat the oven to 500 degrees F with a rack in the middle.
2. When the dough is ready, drizzle about 2 tablespoons of olive oil into a half sheet pan and spread it with your hands to coat the pan.
3. Place the dough in the half sheet pan, and flip it to coat both sides of the dough. Stretch it out to a long column to fit the middle of the pan. With your fingers, begin to press the dough to the sides of the pan. This may take awhile. When the dough resists your efforts, let it rest for a bit while you work on the potatoes. Eventually, your dough should just about cover the entire pan. If holes develop, just pinch them together.
4. Spread the potatoes over the top of the dough, all the way to the edges.
5. Bake the pizza for 30 to 35 minutes, until golden brown and the edges of the crust are beginning to pull up from the sides of the pan. The pizza will be very crispy. If necessary, lightly salt the pizza to taste. For me, the potatoes were salty enough from the water bath.
6. The pizza can be served hot or at room temperature.

Nutrition Facts

Calories

182

Fat (grams)

8 g

Sat. Fat (grams)

1 g

Carbs (grams)

25 g

Fiber (grams)

2 g

Net carbs

23 g

Sugar (grams)

1 g

Protein (grams)

4 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2015/10/potato-pizza-pizza-di-patate-with.html

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The recipe is adapted from Jim Lahey's My Bread. The book, published in 2009, is a must for any aspiring bread baker's library.