So what’s better than pizza? Pizza with potatoes, that’s what. And this pizza is remarkably simple.
The first time I had potato pizza, a friend of a friend brought home a bunch of slices from the parlor he worked at in Royal Oak. I didn’t ask him the name of the parlor, and then forgot about pizza topped with potatoes.
Until I saw this pizza again when I was in Rome and Florence. In Rome, the potatoes were diced very finely, almost shredded. And seasoned with rosemary. That pizza spurred me to make my own.
I looked at a lot of recipes online for potato pizza, and some were very, very complicated. Good pizza should be simple: And this recipe is wonderfully simple.
Ingredients, pizza toppings:
3-4 medium red skin potatoes, very thinly sliced
2 garlic cloves
1/2 cup shredded mozzerlla
1 tbsp fresh rosemary
pizza crust (I used Kinnikinnick brand)
Ingredients, sauce: (optional)
2 minced garlic cloves
fresh rosemary, to taste
1 tbsp white wine
The sauce was quickly improvised, because I had extra tomatoes and wanted to add a little something to the pizza. If you don’t have tomatoes, just mince some garlic, mix it with sea salt and olive oil, and brush it on the pizza crust. When I’ve had it before, the pizza didn’t have any sauce.
1. Dice the tomatoes finely, and saute them over low heat wit sea salt and olive oil.
2. When the tomatoes start to soften, add the white wine and rosemary. Saute for a few minutes more, then take off of the heat and set aside.
Preparing the pizza:
1. Preheat the oven according to the directions for the pizza crust. I had a package of Kinnikinnick gluten-free individual pizza crusts that I wanted to try out. (If you’re looking for a recipe for pizza crust, I’d take a gander at the Gluten Free Goddess’s recipe; those photos got my mouth watering.)
2. Chop the potatoes verrrry thin. Dunk them in a bowl of cold water and leave for ten minutes. Don’t drink the rest of the white wine.
3. Brush the pizza crust with your choice of sauce: either the sauce from above, or a mixture of olive oil, garlic and sea salt.
4. Layer the potatoes over the sauce.
5. Top with shredded mozzarella and rosemary.
6. Bake the pizza for 20 minutes, or until the potatoes start to crisp up and get tender.
What I love about this is how dang easy it is to make. Chop up some potatoes, put em on a pizza: It’s wonderful, really.
And a quick Kinnikinnick crust review: not bad, crisped up nicely in the oven, held up as slices, and have a nice, if plain, flavor. (They reheat the next day as well.)
And yes, those are purple potatoes in the photographs. I saw them at my local co-op and just couldn’t resist.