Italian Potato Pizza
There are so many versions of this tasty, simple rustic pizza that can be found all across Italy, and it is considered a great example of peasant food since it is both filling and inexpensive to make. In many regions, thinly sliced potatoes are used to top basic pizza dough most often with no tomato sauce. Instead, the pizza is created by simply combining some shredded cheese, thin slices of potatoes, fresh herbs and a drizzle of extra virgin olive oil.
Authentic Italian Potato Pizza (Pizza con Patate)
from https://www.christinascucina.com/
Thinly sliced potato is baked onto light, pizza dough to create an unimaginably good and unique pizza which is very popular in Italy.
1 lb pizza dough
4 to 5 yellow Idaho® potatoes
4 to 5 tbsp good quality extra virgin olive oil (I like De Cecco)
1 to 1 1/2 tsp Kosher or sea salt, more or less to taste
freshly ground black pepper, to taste (optional)
a sprig of fresh rosemary (optional)
6 to 8 oz of fresh mozzarella (optional)
Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn’t add cheese).
Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered (unlike a traditional tomato pizza, you don’t need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I’d recommend going all the way to the edge and will explain why, below).
Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
Place pizza on the floor of the oven, or if you aren’t able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it’s best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don’t have to worry about the crust burning while you crisp the potatoes).
Remove from the oven and cut into slices and serve hot, warm or cold.
This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.
Roman-Style Pizza With Potato and Rosemary
from https://www.realsimple.com/
Roman-style pizza comes from—you guessed it—Rome. But of course, there, it’s not called “Roman” pizza but rather pizza tonde, which is crisp with a thin crust. The base is sturdy enough to hold up to a variety of toppings, in the case of this recipe, a combination of thin-sliced waxy Yukon gold potatoes with fragrant rosemary and dollops of soft ricotta. Do it like the Romans do and cut the pizza into slices with your kitchen shears.
2 9-oz. balls Master Pizza Dough
All-purpose flour, for work surface
6 ounces pecorino Romano cheese, grated (about 1½ cups), divided
2 small Yukon Gold potatoes, unpeeled, very thinly sliced, divided
2 tablespoons fresh rosemary leaves, divided
½ teaspoon kosher salt, divided
2 tablespoons olive oil, divided, plus more for serving
2 cups ricotta cheese, divided
Freshly ground black pepper, for serving
Place dough balls on a baking sheet; cover with plastic wrap. Let rest at room temperature for at least 45 minutes and up to 2 hours. (This will make it easier to stretch.)
Preheat oven to 500°F with rack in lowest position. Lightly flour a work surface. Place 1 dough ball on surface (leave second ball covered); turn to coat in flour. Press firmly with fingertips to flatten. Roll to a 14-by-11-inch oval with a rolling pin. Transfer to a baking sheet.
Top dough with half the pecorino Romano, leaving a ½-inch border around edge. Arrange half the potatoes, slightly overlapping, on top of cheese. Top with 1 tablespoon rosemary and ¼ teaspoon salt. Drizzle with 1 tablespoon oil.
Bake until edge and bottom of crust are golden brown (use a spatula to peek underneath), 10 to 12 minutes. Remove from oven. Dollop with 1 cup ricotta; drizzle with oil and top with several grinds of pepper.
Repeat with remaining dough and toppings.
Yield 2 pizzas (serves 4)
