Potato Pizza (from Scratch)

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

  1. 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).
  2. Heat oven to 500F.
  3. Roll pizza dough thin. Add shredded cheese (optional). Lay on the top drained potato (cover the whole pie). Brush olive oil on top.
  4. Bake for 5 minutes in the middle rack, lower heat to 400F, cook for another 10 minutes.
  5. Add spices and additional topping.
  6. 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/

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