Pi Day passed last week (3/14) and reminded me of a post that’s been sitting in the drafts folder for a few weeks- potato pizza pie. Before we launch into ingredient of the week challenge, I wanted to make sure this delicious creation made it to your kitchens.
Admittedly, the whole concept of potatoes on pizza kind of weirded me out until quite recently. But it turns out that in mid-March when the wind is still howling off the lake with a vengeance, it has totally come to this. We are after all just past the nadir for fresh produce in the Midwest. Both of us sugar cured cooks have pretty much exhausted our tolerance for kale and root vegetables with quinoa. I have been literally dreaming of spring farmers’ markets. Desperate times call for desperate culinary measures and for throwing carbohydrate caution to the wind and for putting potatoes on your pizza.
I’ve re-copied my crust recipe here that I published in the very first SugarCured post way back when. This late winter pizza is almost good enough to make you forget about tomatoey pizza glory of August. Or at least enough to tide us over until the first farmers’ market.
For 1 pizza (easily doubled):
Take the dough out of the bowl and place it on a well-floured counter. Knead until the dough becomes elastic and well-combined, about 10 minutes. Add sprinkles of flour as needed, but don’t overdo it- you want the dough to be fairly soft. Drizzle a few teaspoons of olive oil in a large bowl and add the kneaded dough, turning it to coat. Cover with plastic wrap and let rise. Rising time is flexible. It can be as short as 1.5 hours or as long as all day.
3 T olive oil
2 cloves garlic, grated or finely minced
1 medium onion
1 small bulb fennel
3-4 small yellow potatoes
2 c grated cheese (we used Iberco. Manchego would also be good. Anything melty and fairly mild works)
2-3 T fresh rosemary, roughly chopped
1 lime, cut into wedges
Sea salt and black pepper
At least half an hour before you want to cook your pizza, heat the oven to 450.
First, caramelize the onions. Slice the onion thinly. Heat 1 T olive oil in a heavy skillet. Add the onions and cook over medium-low heat until very soft and golden brown, at least 20 minutes. Taste the onions and if they seem to lack flavor, add a pinch of sugar and a pinch of salt.
While the onions cook, prep the other veggies. Slice the potatoes as thinly as you can (with a mandolin slicer if possible) and place in a bowl of very cold water. About ten minutes before you want to assemble the pizza, drain the potatoes, rinse them, salt liberally, and let rest in a colander to get all the liquid out.
Slice the fennel very thinly. When the onions are almost done cooking, add the fennel and cook just a few minutes until it softens.
Mix the remaining 2T olive oil and the garlic and brush over the pizza crust. Sprinkle with salt, pepper, and about 2/3 of the rosemary. Spread the potatoes over the crust in a thin layer. Add onions and fennel. Cover with cheese. Cook 10-15 minutes until the crust is crisp and the cheese is beginning to brown. Sprinkle remaining rosemary over the top when it comes out of the oven. Serve each piece with a wedge of time to squeeze over.