Here’s the next pizza feature that we promised.
We were back at Nonna Anna’s this week for her long awaited potato pizza recipe. One would think that this would be a heavy pizza but in fact it was light and sooooo flavourful with the spices that were used. Nonna Anna shared her pizza dough recipe as well so we will include that too.
The key to this recipe is to get the potatoes sliced very thinly and the best kitchen tool for this is a mandoline. Try different spices to see what suits your fancy. Any of them will work.
Pair this pizza with a fresh salad, some cheese and your beverage of choice and you have yourself a delicious and light supper!
Stay tuned for more pizza recipe features.
Print
Potato Pizza
Ingredients
Scale
For the dough
- 4 cups all purpose flour
- 1 envelope of active dry yeast
- 2 cups lukewarm water divided
- 1 teaspoon sugar
- 2 tablespoons canola or vegetable oil
- 1 teaspoon salt
For the pizza topping
- 5 medium white potatoes, peeled and thinly sliced
- salt and pepper to taste
- 3/4 cup olive oil
- Your favourite dry spices/herbs (oregano, granulated garlic, dried onion, chili pepper flakes)
- Fresh rosemary chopped (if you like)
- 1/2 cup shredded mozarella
Instructions
For the dough
- Measure out the flour and place in a large bowl forming a well in the middle.
- In a bowl, mix the yeast with 1 cup of the water. Add the sugar and stir to mix well. Set aside to let bubble and become frothy.
- To the flour well, add the oil, then the frothy yeast mixture. Add the other cup of water to the bowl that contained the yeast, swish it around and then add this to the well contents.
- Begin mixing the flour into the liquid and at this point, sprinkle the salt in.
- When all the flour and liquid are combined, dump the dough out onto a floured board and knead well for about 10 minutes.
- Place the dough into a lightly oiled bowl then set aside and let rise for about 5 minutes. Lightly punch it down then set side again and let rise for about 2 hours.
For the pizza topping
- Season the sliced potatoes with salt and pepper
- Add herbs/spices to your liking
- Add the olive oil
- Let the potatoes sit for 45-60 minutes. The potatoes will release water. Do not drain.
- After the dough has rested for 2 hours, punch it down again and then spread it out into a pizza pan lightly greased with butter or shortening. Prick the dough all over lightly with a fork.
- Lightly brush the dough with olive oil.
- Begin placing the potato slices over the pizza, overlapping the slices as shown in the photo.
- When all the slices have been placed on the pizza, evenly sprinkle about 3/4 of the potato water over the pizza.
- Finally, sprinkle the shredded mozzarella over the pizza.
- In a preheated oven, place the pizza in the middle of the oven and cook for 20 minutes.
- For a regular oven, set temperature at 375-400F.
- Nonna Anna cooks her pizza at 440F using convection roast on her gas range.
- Adjust cooking temperature to your particular oven.
Notes
- Depending on the weather i.e. humid, you may need less water for the dough.
- This pizza dough recipe is enough for one 16″X22″ pizza)
Sorry, the comment form is closed at this time.