Potato pizza is actually one of the great roman pizza out there, according to some source online. However, it is no quite popular outside of Italia. One night I was looking for some inspiration for breakfast, wife wanted to have pizza (we need to get rid of 8 bricks of gouda cheese in our fridge) and I wanted to have hashbrown (that’s one of my favorite part of American breakfast). So I thought what about combining the two ingredients and create something new. Well, it was not entirely new, apparently, it is a common Italian dish. Note that originally it is usually made rectangular shape, but since I only have a regular pizza dish, I made it round.
Instructions
- Cut peeled potato in super thin slices (1.5mm) then put them in 1 quart of lukewarm water with 1 tsp of salt. Soak it between 1.5 to 12 hours in the fridge (25 minutes would do too).
- Heat oven to 500F.
- Roll pizza dough thin. Add shredded cheese (optional). Lay on the top drained potato (cover the whole pie). Brush olive oil on top.
- Bake for 5 minutes in the middle rack, lower heat to 400F, cook for another 10 minutes.
- Add spices and additional topping.
- Cook for an addition 5 to 10 minutes.
Ingredients
- 4 teaspoons fine sea or table salt
- 6 to 8 (1 kilo) small to medium Yukon Gold potatoes, peeled
- 1 medium yellow onion, diced
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 tablespoons olive oil
- Shredded gouda
chesse - Optional: About 1 tablespoon fresh rosemary leaves, cumin seed, and thyme.
- Additional toppings: tomatoes, sardines, smoked/cooked salmon
Basic Pizza Dough
- In a bowl stir 1kg of flour 8 cups minus 4 tablespoons (1kg grams) all-purpose or bread flour, 2 2/3 cups (800 grams) of warm water, 1 1/4 teaspoons (5 grams) active dry yeast and 1/4 teaspoon salt.
- Blend for about 30 seconds or until soft and sleek.
- Sit for 6 hours in room temperature.
- Cut into 3 or 4 doughs.
- Refrigerate or freeze.
Source: https://smittenkitchen.com/2016/04/potato-pizza-even-better/