Potato Pizza

Potato pizza–really, not the first thing that comes to my mind when I hear my favorite word “pizza”. I usually think tomato sauce, mozzarella cheese, pepperoni and sausage. But after having this pizza, I am converted to a non-traditional pizza lover.

Some time ago, I was watching an episode of Food Network’s “The Best Thing I Ever Ate” on the favorite pizzas of several chefs. Chef Alex Guarnaschelli was describing her favorite from Five Points in New York City, a very strange white pizza. They took a pizza dough which was very thin and added a layer of thinly sliced Yukon Gold potatoes, then a layer of Fontina cheese and drizzled it with white truffle oil. They cooked the pizza in a very hot oven.

It looked very simple to make, had an interesting combination of ingredients, and since I had been looking for a non-traditional pizza to make, I decided to try it out. It was amazing! The first time I made it, I didn’t have white truffle oil, but I did have some truffle salt which gave the pizza a nice earthy flavor. I finally tried the white truffle oil on the pizza, and I liked the pizza better with the truffle salt, and a lot cheaper. I used an incredible pizza dough recipe I learned in a recent class on making pizzeria style pizza at home. For those of you who don’t want to hassle with making dough, use store-bought crusts. I also made this recipe with “Boboli” thin pizza crusts and it turned out great. If you’re looking for something a little different, give this one a try. You won’t be disappointed.

Potato Pizza

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Ingredients

• 1/2 Recipe Pizza Dough (makes two 12 inch pizzas)
• 2 Medium Size Yukon Gold Potatoes (thinly sliced)
• 2 Cups Fontina Cheese (Shredded)
• 2 Tablespoons White Truffle Oil (or 1 tsp. of truffle salt & 2 tbs. olive oil)
• 2 Tablespoons Rosemary (finely chopped)(optional)

Note

Homemade pizza dough recipe.

 

Directions

Place pizza stone in oven and preheat to 500 degrees. Heat pizza stone for at least 30 minutes before using.
Roll out pizza dough into about 12 inch circles and place on pizza peel that has been covered with parchment paper. Add a layer of sliced potatoes.
Add 1 cup of shredded Fontina cheese to each pizza and a drizzle of the white truffle oil.
Slide pizza with the parchment paper onto pizza stone and cook for 10 - 12 minutes or until the crust is golden brown.
Once pizza is done remove from oven and allow to cool for a few minutes before slicing. (If using rosemary sprinkle on pizza as soon as it comes out of oven)
Slice Pizza and serve.