We used to have cable, and now we don’t.
… I’m sorry, I just drifted for a moment into a daydream of self-pity.
It’s good. I know, it’s good that we no longer have cable. The cost is ridiculous, and really — when you can watch almost everything on Hulu but who actually takes the time to do that then why pay? We have our hook-up for football season, and other than that, I only miss Bravo. And occasionally FoodNetwork — but that verges on embarrassing to admit these days, with the likes of Cleavage De Laurentiis (I know — she really is talented) and Sandra Lee (why spend time cooking when you can fashion a tablescape?).
One show I remember seeing was The Best Thing I Ever Ate — I think I saw it twice. One of those times, the spunky girl from this show talked about a pizza she once had in NYC (?) — it was a potato pizza. I’d never heard of one, and maybe they’re now becoming all the rage(?) — but she described it as basically a white pizza with super-thin slices of golden potatoes, drizzled with white truffle oil.
It sounded, in short, amazing. Since then, I’ve been trying out my own versions of potato pizza.
I won’t bore you with my mediocre failures, but I will share what we ate last night, which was my favorite so far. It’s based on this recipe by Robert Irvine — but I simplified it out of sheer laziness. I’ve been all over this new recipe for pizza dough, from the good folks at The Kitchn — it’s a thin-crust pizza that requires no rising time, so you can literally start 30-40 minutes before dinner, and have a homemade pizza on the table for supper. The dough is easy to roll and handle, and cooks up crunchy and flavorful (I use half whole-wheat flour in my batches).
My very favorite thing about this recipe? It’s seasonally-transitional; the basil gives a last nod to summer, while rosemary allows a flirtatious wink in the direction of autumn. The out-in-summer-but-storage-friendly golden potato also does its share of bridging the gap between the foods of August and autumn.
Which is what we’re all doing right about now, right? Willing the cool winds of September to finally head our way?
Potato Pizza, adapted from this recipe by Robert Irvine
The pizza dough recipe makes enough for 2 crusts, but the ingredients below make one potato pizza; you can par-bake and freeze the extra crust, or simply make a second pizza of a different variety)
- One recipe thin pizza crust (recipe, from The Kitchn, found here)
- Pizza sauce of choice (I wrote about our favorite here)
- 2 cups thinly-sliced waxy (golden or red) potatoes (about 3-4 medium potatoes)
- about 2 cups whole-milk mozzarella, shredded (more or less to taste)
- 1 Tbsp fresh basil, julienned
- 2 tsp fresh rosemary, minced
- 1/2 tsp red pepper flakes (optional)
- olive oil, for drizzling
Preheat oven to 500º, with stone in oven.
Bring a large pot of water to a boil, and add potato slices. Boil for about 3 minutes, until just tender. Drain well, then gently squeeze out excess moisture by laying flat between layers of paper towels (this is important, even if your potatoes don’t seem “wet” — if you don’t squeeze out extra water, you’ll end up with a watery pie).
Make pizza dough according to directions (or prepare your own favorite recipe for dough), rolling it into a ball to rest.
While dough ball rests, covered, grate your cheese into a medium bowl, and stir in the herbs and red pepper flakes. Set aside.
Roll out dough on parchment paper, brush lightly with olive oil, and salt lightly. Using a peel or inverted cookie sheet, slide dough (parchment too) onto hot pizza stone. Bake about 4 minutes (rotate dough halfway if you have a hot spot in your oven).
Remove crust from oven, and top with desired amount of sauce. Layer potatoes on top (some will overlap). Return to oven and bake another 3 minutes.
Remove pie from oven, and top with cheese/herb mixture. Return to oven and bake another 3 minutes, until crust is crisp and golden, and cheese is bubbly.
Drizzle finished pie with extra-virgin olive oil (or truffle oil, if your pantry is so fortunate).Print This Post