This what I came up with!
It was really good. The next time I make it I will add chicken and/or bacon too.
I sorta threw it together based on a few recipes I saw online.
Here's what's in it!
Basic Pizza dough recipe (below)
2 russets potatoes, thinly sliced about a 1/8 inch (mandolin / vegetable cutter helps but good knife skills can do that trip too!)
1 medium white onion, thinly sliced (not paper thin about about 1/8 inch)
1 tablespoon of fresh rosemary
3 cloves of garlic
1/2 cup Parmesan cheese (not the stuff in the can, reggiano is the best!)
1/4 cup pecorino romano
1/4 cup mozzarella
Extra Virgin Olive Oil
After the dough has been made and is raising, place the potatoes in cold water, change the water 3 times about every ten minutes. After the last draining, salt them and sit aside.
Saute the onion in the olive oil on high heat just until they color and start to soften.
Once the onions are done, drain on a paper towel. Drain any collected water from the potatoes and add them to the skillet. Cook until they start turn opaque.
Roll out your dough to the desired thickness, sprinkle with olive oil, spread out all the mozzarella, and 1/2 of the other cheeses, then layer your potatoes in whatever style fits your fancy. Top with rosemary and garlic. Finish with remaining cheese.
Careful rosemary is very strong so don't go overboard.
This pizza dough recipe is the basis for Wolfgang Puck's vegetarian pizza with wild mushrooms and pesto, and is from his cookbook, Wolfgang Puck's Pizza, Pasta & More!
Makes four 8-inch pizzas.
One 1/4-ounce active dry yeast
1 teaspoon honey
1 cup warm water, 105 degrees to 115 degrees
3 cups all-purpose flour
1 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
1. In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
2. Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
3. Divide dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings; balls can be wrapped in plastic and refrigerated for up to 2 days.
First published April 2006
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