This is a secretly vegan pizza. I say secretly because you won’t notice a lack of meat or cheese or extra ingredients in this pizza. I prefer Yukon Gold potatoes in this because I like their texture and flavor to make a perfect layer on top of the crispy crust. However, I’ve made this with normal baking potatoes, red potatoes, etc. and it’s always been delicious. The trick for even, fast cooking is cutting the potatoes thinly and uniformly and soaking them in ice cold water so they release their starches. Feel free to add herbs to the topping such as thyme or rosemary, this is just a basic recipe. Serve with a leafy salad to balance out the carb-on-carb action.
Potato Pizza with Carmelized Onions and Garlic Olive Oil
For the pizza dough
2 cups flour
2 1/4 tsp. instant yeast
1 Tbs. sugar
1 tsp. salt
1 cup hot water
1 Tbs. olive oil
Cornmeal (for dusting)
2 cups thinly sliced Yukon Gold potatoes (about 2 medium sized potatoes)
1 medium onion
Garlic infused olive oil (for drizzling)
To make the pizza dough, in the bowl combine the dough ingredients (from flour through salt). Add hot water and the olive oil. Knead the dough for 5 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky, adding extra flour to get the right consistency. Cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 2 hours.
For the Garlic Infused Olive Oil
Finely chop 5 or 6 garlic cloves and add to a saucepan with 1/4 cup of olive oil and a pinch of salt and red pepper flakes. Heat over medium high heat for a few minutes, making sure the garlic does not brown. Set aside.
Add sliced potatoes to an ice water bath for several hours or until they are slightly limp. Dry thoroughly and season lightly with salt and pepper. Thinly slice 1 medium onion with some salt and pepper and olive oil over medium high heat until caramelized, about 8 minutes.
Preheat the oven to 500°F
To assemble pizza, roll out the pizza dough on a floured surface. Sprinkle the bottom with olive oil and cornmeal to ensure a cripsy crust. Brush dough with the garlic infused olive oil, and then add a single layer of potatoes, a layer of caramelized onions, another layer of potatoes, and topping it all off with the remaining onions and a drizzle of the olive oil.
Bake at 500°F until the potatoes are cooked through and the bottom of the crust is crisp, about 25-30 minutes.
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