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Potato pizza? What? Yes. Potato pizza. I had a delicious rosemary and caramelized onion potato pizza at my favorite Car Wash/Pizza Place, Andiamo, a couple of weeks ago and have been craving more ever since. I also saw a potato pizza in this month’s Bon Apetit and knew I’d be making it really soon.
Since I wasn’t really in the mood for rosemary and caramelized onions, I topped my dough with fingerling potatoes, garlic, shallots, asparagus, mozzarella and goat cheese. It was colorful, rich and delicious. I loved the asparagus for this time of year. Next time, I want to try some caramelized onion and hot peppers, and eventually I’d like to make a version with sweet potatoes, pancetta and goat cheese.
I know potato pizza might seem weird. I thought the same thing before I went to Andiamo and realized that potato pizza is just about the tastiest treat I’ve ever eaten. I suggest you give it a try. Your pizza-making will never be the same again.
Potato, Asparagus and Goat Cheese Pizza
1 ball of pizza dough (store-bought or homemade*)
1 tbsp. coarse-grind cornmeal
1 tbsp. olive oil
1 cloves garlic, finely minced or pressed
6 fingerling potatoes – yellow, red and purple mix
1 large shallot, thinly sliced
1/3 lb. asparagus, tough ends removed and cut into 1-inch pieces
4 oz. fresh mozzarella cheese
4 oz. goat cheese
1 tsp. coarse salt
1 tsp. freshly ground pepper
If you have a pizza stone, preheat it under your oven’s broiler. If you don’t, preheat the cookie sheet you’ll use.
Place the potatoes in a small saucepan and cover with water. Set over high heat and bring to a boil. Cook for 10 minutes, or until the potatoes are just tender, but not too overcooked. Remove them to a cutting board and let cool. Once they’re cool to the touch, slice them thinly with a very sharp knife.
Roll or pull out your dough, then sprinkle you pizza stone or cookie sheet with the cornmeal. This will prevent the dough from sticking. Place the dough onto the stone.
Mix the olive oil with the garlic, then brush it over the pizza dough evenly. Add a layer of shallots, then the potatoes, asparagus, mozzarella and goat cheese. Sprinkle with the salt and pepper.
Place the pizza in the heated oven for 10 minutes or until the dough is cooked through and the cheese is brown and bubbly. Remove from the oven, slice and serve.
Makes 2 dinner-sized portions. Maybe 4 if you’re a light eater or are having a side salad.
1 1/2 cups unbleached white flour
1 1/2 teaspoon (1 package) active dry yeast
1 teaspoon salt
3/4 cup warm water
1 tablespoon olive oil, plus more for coating
1 tsp. honey
2 tbsp. dry white wine
Mix the flour and salt in a big bowl, mixing well. Sprinkle the top of the flour with the yeast, then add the wet ingredients and mix together into a big clump.
Flour a surface, and dump contents of bowl onto it. Knead everything together until all the ingredients are mixed well. Super Lazy Mel Tip: you can knead the dough right inside the bowl. You may hurt your knuckles a bit, but the clean up is much easier.
Pick the dough up, then lightly oil the bowl and place the dough ball inside, coating all sides with oil. Cover the ball tightly with plastic wrap and let the dough rise for at least 2 hours. I let it sit out on the counter all day while Iâ€™m at work and that seems to be fine as well.
Knead the dough for a bit to remove the air bubbles (Super Lazy Mel Tip: You can do this in the bowl). Cover with plastic wrap and let stand for 30 more minutes.