Some of you may have seen the title of this blog post and thought, “oh, a pizza with potatoes on it…that’s different.” Well, not quite. My potato pizza that I made for dinner last Saturday didn’t feature a traditional pizza crust (you know, the one with lots of carbs). Rather, potatoes were the crust. For many individuals doing the gluten free route either due to medical issues or personal preference, they’re turning to non-traditional foods (in the pizza spectrum that is), in order to eat their “pie.” So yes, even a vegetable like cauliflower has become quite the popular alternative pizza crust. I’m not gluten free but am happy to have not only tried something different taste wise, but also made it from scratch too.
I’m not going to lie, the potato pizza was definitely one of the more time consuming things I’ve made recently. It first began with needing a potato ricer and having to go to two stores to get it (don’t get me started on having to tell four different workers from Bed Bath and Beyond what it was). Then there was the actual using it part. I don’t know if it’s because I’m somewhat weak in regards to physical strength or maybe I was using it wrong, but it took a significant amount of arm strength to “rice” the potato (as it was, I would only put a small amount of cooked potato inside the ricer at a time). Thankfully I finally made it to the point where I had “riced” enough potato in order to get my crust going (all the while completely dirtying my kitchen in the meantime with potato bits that just seemed to go everywhere).
My potato dough wasn’t perfect so I wasn’t able to roll out a beautiful and pristine perfectly square crust. But you know what? I successfully made a potato crust and for that I am beyond happy. As for the potato ricer? It will probably remain in my kitchen closet for an indefinite period of time…And as for the question on whether I would try potato crust pizza again? Well, probably if someone made it for me 🙂
Potato Pizza (Pizza di Patate)
recipe courtesy of Lidia’s Commonsense Italian Cooking by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
1 pound russet potatoes
1 1/2 cups all-purpose flour, plus more for rolling the dough
2 teaspoons baking powder
2 1/2 teaspoons kosher salt
1 large egg, beaten
2 tablespoons extra-virgin olive oil, plus more for cookie sheet
12 ounces fresh mozzarella, thinly sliced
4 cherry or other small tomatoes, thinly sliced
1 teaspoon dried oregano
1/4 cup grated Grana Padano or Parmigiano-Reggiano
-Preheat the oven to 350 degrees F. Put the whole, unpeeled potatoes in a pot with water to cover by a couple of inches, and bring to a simmer. Cook the potatoes until they are easily pierced with a knife but not falling apart, about 20 minutes. Let them cool slightly, then peel, and press through a ricer onto a sheet pan and let cool completely.
-Scrape the potatoes into a bowl, and sift over them the flour, baking powder, and salt. Mix in the egg to make a smooth dough. Oil a 15-by-10-inch cookie sheet with olive oil. On a floured surface, roll the dough out to a rectangle almost as large as the cookie sheet, or as large as you can get it. (If the dough is difficult to roll, roll between layers of parchment paper.) Transfer to the cookie sheet, and press the dough out to almost reach the edges of the pan.
-Top the dough evenly with the mozzarella, leaving a 1/2 inch border around the edges. Top with the sliced potatoes, then drizzle with the 2 tablespoons olive oil. Sprinkle with the dried oregano and grated cheese. Bake until the crust is browned on the bottom and cooked through, about 35 minutes. Allow the pizza to cool on the baking sheet for a few minutes before cutting into squares to serve.
Would you ever try a pizza with a non-traditional pizza crust?