I picked up a new mandoline (plus one of those great gloves that’ll keep you from slicing off your finger) when I was in Texas last month, and I’ve been dying to give it a spin. I had some potatoes that looked like they were ready to be eaten, just sitting there in my big blue bowl, and I figured this would be a great way to see if the new V-slice system was superior to my old straight-edge mandoline (now in la poubelle), as I was hoping.
As you can see from the photo above, the new ride worked beautifully. The potatoes sliced up evenly, and stacked themselves quite neatly below. That took about, oh, 3 minutes. Then, all I did was smoosh the dough that I’d made earlier that day onto my cookie sheet, make a rectangle shape, press it down so it was even(ish), and fan out the taters.
Extremely facile.
Now, for those of you that are still mandoline-less, don’t despair. If you’ve got a sharp knife and a steady hand, just slice up your potatoes as thin as you can. If they’re not perfect, don’t worry about it. They’ll cook up just fine, anyway. Plus, you can always just call it “rustic,” and people will swoon. Rustic is always in.
Just remember you heard it here first.
Rosemary-Potato Pizza
Makes six 4” x 4” slices
INGREDIENTS
3 medium potatoes
1 teaspoon active dry yeast
1 teaspoon honey
1 ⅓ cups lukewarm water
1 tablespoon olive oil (plus a bit more for the plastic bag, and for brushing the pan and dough later)
1 teaspoon sea salt
2 cups wheat flour
1 ¾ cup bread flour, plus extra for dusting the board and rolling pin
1 tablespoon fresh rosemary
sea salt
pepper
1. With a mandoline, slice the potatoes and set aside.
2. Put the yeast, water, honey and olive inot a bowl and stir a bit. Let rest for 5 minutes, until foamy.
3. Add salt and flours, and knead the dough for 3-5 minutes on medium-high, if you’re using a Kitchenaid mixer. Drizzle a bit of olive oil into a large Ziploc bag or bowl, put the dough inside, cover, and put in the fridge for 6-8 hours, or overnight.
Preheat the oven to 225C/450F.
4. On a 10 X 13 cookie sheet lined with parchment paper that’s been brushed with olive oil, press out half of the dough until it’s about ¼-inch thick. You don’t need a rolling pin for this; just use your hands and you’ll be fine.
5. Brush a thin later of olive oil onto the dough, and starting from one end, lay the potatoes out in rows overlapping slightly. When you’ve covered the dough in potatoes, brush with a little bit more oil, and then sprinkle the rosemary and a bit of sea salt and pepper on top.
Cook for 30 minutes or until the dough crisps.
Makes a fab light supper with a salad, or works equally well as an appetizer.
{ 8 comments… read them below or add one }
I agree, rustic is always in (great line!). Pizza looks wonderful and does sound extremely facile.. plus the rosemary & olive oil are perfect for us folks down south, adding it to my summer cooking list!
I’ve never made a potato pizza, but I should and soon! Bet this is terrific with a glass of wine.
Looks so good!!! We will try it & need those gloves.
This looks great. I am wondering if this is your go to pizza dough recipe? And I need those gloves you are talking about! Thanks – ann
Thank you so much for the rosemary-potato pizza recipe. I had the best of these a few years ago in Florence and have been hoping to reproduce it myself at home. I will certainly give this a try on the weekend!
Ann: This is my go-to pizza recipe. Works like a charm.
Ann and Whippy Curly Tails: If you’ll scroll back up to where I mention gloves and mandoline in the story, I’ve not hyperlinked to them both. Good luck!
I love potato pizza. Our favorite pizza place makes an awesome one with rosemary as well. Sometimes I ask them to add prosciutto to it. So I decided to make my own using this recipe, but the crust was way too thick even after spreading it out in my pan so it turned out to be a thick crust pizza kind of a deep dish pan pizza -which would be okay with heavier toppings, but just a layer of potatoes was too skimpy for the amount of dough. Also the bottom didn’t get nice and crispy so I would not put it on parchment paper again but put it directly on the pan or a pizza stone. Good flavor – dought was just too thick.
Hi Becky: Not sure why you didn’t get the crisp bottom – it could depend on which rack you used. Closer to the heat source will give you a crisper bottom, but yes, a pizza stone will also work well for you. My crust was about 1/4-inch thick when cooked, which isn’t thin by any means, but I actually liked the “pickupability” of the slices, which you don’t get with a super-thin crust. For a thin crust, I’d suggest using your rolling pin – or if you’re skilled, pull and toss the dough in the air! — to reach your desired thinness. I love the idea of adding proscuitto!