NiftyFifty

Pizza, such a universal food. You can find it almost anywhere in the world, but with different toppings on it. Each person has their personal favorite; mine is black olives and/or BBQ chicken. Mmmm. My younger cousin and I shared a whole BBQ chicken and black olive pizza. I love having family who love the same foods as me. However, sometimes you want a unique pizza. Can you get any more, odd as my mom put it, than a starch on top of the pizza?

I decided to make the pizza because I needed to have a cheese- and other-dairy-goods-free pizza. The first time I made this recipe, it was pretty good but not that great. The second time around was better because I actually let the dough rise (I was impatient before), and cut the onions differently.

I would love to make this recipe with Yukon Gold potatoes. The Russets I’ve been using are fine but Yukons would make this taste sooo much better. They’re buttery flavor and yellow color are just so delicious. One thing that makes this pizza taste better is add a few grinds of pepper right before/after the oven.

Jim Lahey’s Potato Pizza
Adapted from smitten kitchen

Makes two 8-inch pizzas or one 14-inch pizza

3 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon sugar
1 cup cold water
Olive oil, for bowl and pans
1 teaspoon instant dry yeast
2 potatoes, thinly sliced (about 2 cups)
1/2 onion, diced into 1/4- to 1/2-inch pieces
4 tablespoons extra-virgin olive oil
Fresh rosemary (optional) [I subbed this for oregano because the inner Greek in me was yelling to get out]

1. Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water. Mix on low speed until ingredients begin to combine. Switch to a dough hook and continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl.

2. Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.

3. While the dough rises for the second time, repare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.

4. Preheat oven to 450 degrees. Prepare two rimmed baking sheets with vegetable oil. Divide dough in half. Place each piece on its own baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil. Sprinkle with rosemary if using.

5. Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 20 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.