Friday, September 25, 2009

Garlic Rosemary Potato Pizza

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Potato pizza is nothing new. In fact, we shared a potato truffle oil pizza at Pizza Antica recently. I thought I'd make a home version of it, replacing the decadent truffle oil with something more economical but equally flavorful.
  • 1 portion of your favorite pizza dough recipe (try this one)
  • 1 pound of potatoes (I use baby red potatoes, but baby Yukon potatoes or fingerling potatoes will also work)
  • 1 1/2 cups of shredded mozzarella cheese
  • 3 sprigs of rosemary, divided
  • 4 cloves of garlic, divided
  • 3 2-inch strips of lemon peel
  • 1/2 cup of extra virgin olive oil
  • salt and pepper to taste
  • chopped parsley (optional garnish)
Place potatoes in a large pot filled with cool tap water. Make sure that the water is at least one inch above the potatoes. Cover and cook until water boils. Set timer and cook for 5 to 8 more minutes. Insert a paring knife into a potato. The knife should slide in with slight resistance. The potatoes should be about 75 percent cooked. Remove from heat and drain. Set aside and allow potatoes to cool. Once cooled, slice potatoes into thin slices.

Pour 1/2 cup of extra virgin olive oil into a small sauce pan. Add 2 sprigs of rosemary, 2 cloves of crushed garlic, and 3 strips of lemon peel. Place sauce pan over low heat. Cook for 20 minutes. Turn off the heat and steep. Once the oil is cool, remove rosemary, garlic and lemon peels.

Roll out the pizza dough. Brush on garlic rosemary infused olive oil. Sprinkle on 2 cloves of minced garlic and 1 sprig of minced rosemary leaves. Top with shredded mozzarella cheese. Top with a single layer of potato slices. Brush the potato slices with more garlic rosemary oil. Bake in 500 degree oven for 12 to 15 minutes, or until the crust turns golden brown. Remove from the oven. Sprinkle with coarse salt and freshly ground black pepper. Garnish with chopped parsley.

The garlic and rosemary add wonderful flavors to the pizza. Because I roll the pizza dough super thin, the crust is crispy. Also, since not a ton of cheese is used, the pizza is relatively light despite the potatoes.

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