Potato and Pesto Pizza

Being from Colombia, I always though that putting potatoes in a pizza was to say the least, sacrilegious and to say the most, well… lets just keep it at that. But being my adventurous self, I decided to try Escape From New York’s “You Say Potato” pizza and after a couple of bites, I was converted into a faithful devote. It’s hard to explain, but it just works, the starchiness of the potato acts as protein would in the texture combination of a regular meat pizza, yet it also melts in your mouth, a match made in heaven. The melt-in-your-mouth factor comes form precooking the potatoes, some parboil them, but I think it better to roast them because it caramelizes their natural sugars, which intensifies the flavors of the potatoes. Finally, this is my worldly attempt at this celestial match. Enjoy!

Ingredients:

  • 3/4 lb Yukon gold
  • 24 oz pizza dough, room temp
  • 3/4 cup prepared pesto sauce, (I used artichoke pesto)
  • 1 cup grated parmesan cheese
  • 4 oz feta cheese, crumbled
  • 6 oz Fresh mozzarella, shredded
  • 1/2 large onion, sliced thin
  • Cornmeal, as needed
  • Roasted garlic paste
  • Seasonal herbs, I used:basil, bay leaf, and thyme.
  • Salt and fresh ground black pepper to taste

Preparation:

Season potatoes with garlic, basil, bay leaf, and thyme and roast them in a 375 degree F. oven until cooked, but still slightly firm. Set aside to let cool completely, then slice thin and reserve.

Lay pan with baking paper and sprinkle cornmeal on a sheet pan. Then, stretch the pizza dough in pan. Spread pesto sauce on dough. Place the potato slices on the pizza and add onions atop. Then, top with mozzarella, feta, Parmesan and season with sea salt and fresh ground black pepper.

Perfect pizza crust in 1,2,3 easy steps.

Here is my method. First, place pizza in the bottom of the oven until the crust is crispy.

Then, place it in the middle rack and cook until the dough is well cooked…

Third, to give that Italian pizzeria wow factor, place it on the salamander until the cheese is golden brown.

….And voilà, there you have it, perfect pizza in three simple steps!

Notes from Madame Croquette:

Dear reader,

Among other things, I love pizza because it’s a creative way to use leftovers as adamant to not waste food. For example, the original recipe that I looked up didn’t have garlic or onions, but they were some left over from my New York Strip Steak recipe, so feel free to experiment with other ingredients that is where the fun is at!   I was actually thinking of making a pizza out of nan bread as the crust and chicken tikka masala as the topping.  How does that sound?

Advertisements