how to do potato on pizza?
Hi, I've never put potato on pizza but I'm thinking of trying it - with a garlic & olive oil base, caremelized onions and...not sure what cheese yet (suggestions?). My question is, do I need to cook the potatoes ahead of time or will it cook quickly enough? I'm thinking I would slice it really thin using a mandoline. Thanks!
cheese suggestion could be raclette.
I don't know for sure about having them cook quickly. Easily tested I suppose. If you put in a very thin slice of potato in your oven is it tender in 5-8 min? Cooking time would be longer on the pizza but at least you'd get an idea of how long they take to cook. I imagine if they were pre-cooked they wouldn't be bad cooked again on the pizza.
The potato pizzas I've had in Italy have no cheese - they are very similar to a foccaccia. The potato is sliced very thinly - I just use a very sharp knife, but of course if you have a mandoline, use it. They are overlapped like the potatoes in Pommes de terre dauphinoise, but just one layer. Paper-thin potato cooks fine in a super-hot pizza oven.
The onion, if any, just sort of caramelises and dries out (yum!) - often this type of pizza is adorned with rosemary, like a normal foccaccia. I've never had a more elaborate pizza with potato.
I love potato, roasted garlic and rosemary on a pizza. Only sauce, a good EVOO drizzled over just before eating.
Make a gallette. Super thin slices (mixed in a beaten egg) laid overlapping in a spiral from outside to center in a frying pan/skillet, topped with whatever, done on the stove top. Super.
you have to cook the potatoes first. The pizza isn't in nearly long enough for the potatoes to be soft. You want them to be sliced thin, but not too thin that they get gluey. We have 2 fave potato pizzas...
Wedgewood SHEET of potato which is white, garlic and olive oil, thin sliced cooked seasoned potato, mozzarella cheese and a boatload of finely diced crisp cooked bacon
Inner Circle baked potato which is a sour creamy ranchy sauce on the crust, cooked potato, caramelized onions and gruyere (yeah, I spelled it wrong) cheese.
We love potatoes on pizza. I always steam them, then slice them. :Olive oil with some crushed garlic in it, the potatoes and some rosemary.
Occasionally we'll carmelize some onions and put on it instead of rosemary...and add a bit of fontina cheese. This is nice too though I prefer the rosemary and no cheese version myself.
I suggest you do not add cheese to this type of potato pizza. If you are really wanting to add some, I'd say that only a bright fresh chevre (like a petit billy) will go well here. The problem with adding cheese is that I am afraid it will slow down the cooking of the potato. You want the potato to brown and crisp up a little bit, right? Without cheese, I believe you can get mandoline-thin wafers of potato to do this without pre-boiling. With cheese, I am afraid it will be too moist and under-temp. The only thing I would add to what you have listed is a sprinkling of sea salt.
The classic recipe for potato pizza in Italy is quite simple: potato, rosemary, olive oil, and salt. Toss (lightly) your paper thin slices of potato in olive oil, rosemary and sea salt, with a tiny bit of either peperoncino or black pepper (optional). You can flavor the oil with garlic if you wish, but it does not typically go on the pizza. Spread the mixture on your pizza dough and drizzle with a little bit more oil. Bake on high until the top and edges are brown. Easy as (pizza) pie :)
The Stupids' crisp crust pizza with potatoes and rosemary is my favourite. Can't find the recipe online anymore, so here's a summary.
Place a pizza stone in the oven, crank the thermostat to its highest setting and preheat at least 30 minutes.
Sauté 1½ lbs thinly sliced Maui or Vidalia onions in olive oil until golden brown. Set aside to drain and cool.
Very thinly slice 2-3 medium Yukon Gold potatoes (peeling optional). Toss with olive oil, 1 tablespoon chopped fresh rosemary and salt, ensuring all the slices are coated.
Form your dough into a 12" diameter circle and place on a floured/cornmealed peel. Working quickly and shaking the peel a little from time to time (so the dough doesn't stick), evenly spread 1/2 the onions on it. Cover with 1/2 the potato slices in a single layer. Top with 1/2 lb thinly sliced raclette (preferably Swiss). If you want to gild the lily, scatter thinly sliced chanterelles or other "wild" mushrooms on the surface. Drizzle with a little more olive oil.
Slide the pizza on the stone and bake until the crust is crisp and well browned and the cheese is bubbly and starting to brown. While it's baking, prepare a second pizza with the remaining ingredients.
Hey everyone, thanks for your tips and suggestions! Before I came back here and read all the advice, I went ahead and tried it. I used olive oil, a little bit of pizza seasoning, caramelized onions & garlic, then some thin slices of mozzarella cheese (the only cheese I happened to have at home), topped with very thin slices of potato - single layer. Topped that with some rosemary, crushed red pepper and more olive oil. It sounds like overkill and it probably was, but it turned out delicious! I broiled it for the last minute or so...the potatoes did cook through and had a nice texture. I'd like to try it with different cheese and also maybe without cheese, though I did feel the mozzarella added a nice softness to it.
I sometimes put clumps of mashed potatoes on pizza! I make a "leftover Turkey Day pizza" with most of what goes on a Thanksgiving table, and it turns out great.
From the bottom up: white crust, gravy, turkey, clumps of mashed taters, clumps of stuffing, black olives, green onions, sometimes even dabs of cranberry stuff, and top with swiss and or mozerella. It always gets rave reviews. Even a bit of sweet potato too!
I could easily see a steak and potato pizza! Maybe with horseradish.
Think of classic potato and protein combos and turn them into pizzas. Like a stuffed tater! Bacon, brocolli, cheddar on a white crust! How about that?
I make a pizza with pesto, roasted potato rounds, roasted garlic, and a few small dollops of chèvre. I've also added bacon, which is a good variation, but not necessary. I use the really small red or waxy yellow potatoes, skin 'em, slice 'em into 1/2 inch rounds and roast them with olive oil, salt, and pepper until they begin to get a little golden around the edges. Then I throw them on the pizza and the potato attains perfection on top of the dough. I use Marcella Hazan's recipe for pesto.
I get more raves from this pizza than any red sauce and/or meat based variety.
re: Agent Orange
There's a recipe/story about potato pizza in Maggie Glezer's 'Artisinal Bread across America', using a high hydration dough. Jim Lahey at Sullivan Street Bakery?
The following thread deals with this, although the topic is more about problems with the dough than the topping. http://www.chowhound.com/topics/505775