Last Wednesday (the day before Thanksgiving) I thought it would be a good idea to host a family gathering at my apartment, and in my excitement I decided to make my favorite Miso Mushroom Dumplings. As I was making them, I realized I should probably have more food since I had promised my guests dinner. And at the same moment I realized I would be making a full thanksgiving dinner the following day – oh and helping my mom make dinner for 40 the day after that.
While beginning to hyperventilate, the knots in my back began to spread and my cankles started rearing their unattractive heads – to the wise words of a friend/Yoda I turned: “don’t underestimate the power of pizza and beer”.
True words these are and inspiration for this potato pizza recipe I found…I’ve been watching a lot of Star Wars. Sorry. Stop I will…Hopefully.
If you are super ocd, feel free to arrange the potatoes in some sort or snazzy design – i was pretty into it for my first round of testing, not so much on the second round. I don’t have one of those fancy pizza cutters so all those perfect lines got a little lost in cutting – not good for the ocd-ness. Um so yeah, I would recommend not driving yourself crazy with the design and just worry about having enough friends around to help you eat it all up.
P.S. my peanut gallery liked the sweet potato version best – I like the look of the purple taters so perhaps a mix of everything will make everyone happy (but it is always Chef’s choice!!).
- 1 recipe basic pizza dough*
- 2 lb potatoes**
- juice of ½ lemon
- 1 small yellow onion, diced
- 2 tbl fresh rosemary, minced
- 1 clove garlic, minced
- ¼ cup olive oil (plus more for greasing pan)
- salt and pepper
- To prep the potatoes: dissolve a few teaspoons of salt in some water and the lemon juice. Slice potatoes as thinly as possible and place into the salty water mixture (this will keep the potatoes from turning brown and help to tenderize them). Let potatoes soak 1½ hours at room temp or up to 12 hours in the fridge. When ready to use, drain and pat the potatoes dry with a paper towel.
- Grease a 13x18in sheet pan (or whatever sheet pan you have - they are all about the same size).
- Roll your pizza dough out into a rough rectangle then place it into your greased sheet pan and stretch/press it to fill the pan.
- Drizzle some olive oil over the dough and spread it around with your fingers, making sure to coat the edges in particular. Cover with plastic wrap and let rise about 30 minutes.
- Preheat your oven to 475˚F.
- Combine drained and dried potatoes with diced onion, minced garlic and rosemary. Toss with ¼ cup olive oil, lots of salt and pepper.
- Spread the potato mixture onto the pizza dough and bake for about 20 minutes, until the edges are golden brown. Transfer the pizza to a cooling rack immediately and let cool 5 minutes before slicing.
- Serve warm or at room temp.
**I like a mixture of potatoes, especially sweet potatoes - 2lb is roughly 6-8 yukon gold potatoes or 2-3 sweet potatoes (this can vary greatly so it is best to weight the potatoes at the store!).
- ¾ cup warm water
- 2 tsp active dry yeast (or 1 packet)
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 2 tbl olive oil
- Whisk yeast into warm water and let sit a minute or two.
- In a separate bowl, combine salt and flour and make a well in the center. Pour yeast/water into the well and using a spatula (or your hands), mix until you have a shaggy dough.
- Add the olive oil and continue to mix until dough forms into a ball - it will probably be easier to use your hands once you have added the olive oil.
- Once there is not more dry flour in the bowl and the dough has come together, cover with plastic and let sit until doubled in size and when pressed the dough slowly springs back - this will take about 2 hours at room temp.