Potato Pizza
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
60
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Yeast280 g
Water (warm)1
Sea Salt1 tsp
Raw Sugar1 cup
Whole Wheat Flour1 tbsp
Lard (leaf)2 sprigs
Rosemary (fresh)Directions:
1
Make a hole in the middle and pour in the yeast mixture
2
For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes
3
Add 2 tablespoons olive oil, sugar and salt, and whisk
4
Set aside
5
In a large bowl, mix the all-purpose and whole wheat flours
6
Slowly hand mix the flour until all the liquid is absorbed
7
If too wet, add more flour, 1/4 cup at a time
8
Sprinkle a clean work station with flour and knead the dough until smooth and elastic
9
Coat a large ceramic bowl with the remaining olive oil
10
Place the dough in the ceramic bowl, and flip over to coat in the oil
11
Cover the top of the dough with plastic wrap and cover the bowl with a dish towel
12
Let rise until the dough has doubled in size, 2 hours
13
Punch down the dough and let rise for another hour
14
For the toppings: Using a mandoline, slice the potatoes and onion
15
Roughly chop the rosemary leaves
16
Preheat the oven to 475 degrees F
17
Grease the pizza pan with the leaf lard
18
Mold the dough into the shape of the pan
19
Brush with some olive oil
20
Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust
21
Add two layers of the potatoes in a scallop style
22
Add the onions, sprinkle with salt and pepper and drizzle with some olive oil
23
Sprinkle with the rosemary and drizzle with more olive oil
24
Place on the middle oven rack and cook for 10 to 12 minutes
25
Remove from the oven
26
Immediately remove the pizza from the pan and cut into rectangles