Potato Lattice Pizza Food

POTATO PIZZA

Steps:

• For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside.
• In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
• For the toppings: Using a mandoline, slice the potatoes and onion. Roughly chop the rosemary leaves.
• Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
• Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
• Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles.

HOMEMADE POTATO PIZZA - TWO WAYS

Steps:

• Make Pizza Dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.

AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO® POTATOES

Steps:

• Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
• Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
• Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
• Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
• Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
• Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn't add cheese).
• Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered (unlike a traditional tomato pizza, you don't need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I'd recommend going all the way to the edge and will explain why, below).
• Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
• Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
• Place pizza on the floor of the oven, or if you aren't able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it's best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don't have to worry about the crust burning while you crisp the potatoes).
• Remove from the oven and cut into slices and serve hot, warm or cold.
• This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.

ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA

Steps:

• Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
• Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
• Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.