Friday, November 16, 2012

Potato Rosemary Pizza



Here's an easy one mainly from Mark Bittman. This is a real regional pizza you'd find in Italy. You'll need a good pizza dough recipe-  if you don't have one, try this:

In a food processor, pulse to mix:

  • 3c flour
  • 1/2 teaspoon quick yeast
  • 1 teaspoon salt

Drizzle in with the processor running

  • 2 tablespoons good olive oil
  • Enough warm water for the dough to clump up in a ball. You'll need 1 cup or so.

Let the dough rise until doubled, divide in two, and roll out.

For the pizza proper:

Cover the surface with very thinly sliced raw potato, or somewhat thicker slices of cooked potato.

Sprinkle with salt, scatter fresh rosemary leaves, and drizzle with olive oil as seen below:



Bake at 400F (or higher, if you oven is capable of it) until it starts to brown- about 20-30 minutes.

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