Thin crust potato pizza with Balsamumm drizzle
It was studying abroad in Rome, Italy, where I fell in love with potato pizza. The quality and freshness of the ingredients and the simplistic preparations make for the best meals. The thinly sliced potatoes give the flat dough a nice crunch and goes great with a drizzle of Balsamumm!
|Prep time: 45 minutes|
|Cooking time: 20 minutes|
|Servings or yield: 1 pizza|
|Difficulty level: Easy|
|Homemade pizza dough (or pizza dough from your local pizzeria)|
|1 round metal tray, lightly greased with olive oil|
|2 Russet Potatoes, peeled + thinly sliced|
|2 small garlic cloves, finely chopped|
|2 sprigs fresh rosemary leaves, chopped|
|2-3 tbsp. olive oil|
|2 tbsp. white wine|
|Grated Parmigiana reggiano to taste|
|Salt + pepper to taste|
Preheat oven to 500 F.
Peel and wash potatoes well and thinly slice potatoes using a mandolin, grater, or use a very sharp knife. In a bowl of ice water, rinse the sliced rounds to remove some of the starch for about 2-5 minutes. Dry them very well with a clean dishtowel and place in a large mixing bowl.
Mince Garlic, rosemary and Parsley. Dress potatoes with olive oil, salt and pepper to taste then add chopped garlic, parsley, and rosemary and white wine. Mix well until coated evenly.
Cover the potatoes with plastic wrap for 10 minutes. Set aside.
Oil a round oven plate with olive oil, spread evenly. Stretch the pizza dough, pressing it on the tray until you reach all the edges of the oven plate.
Start by placing the potato slices on the outside edge and work your way to the middle so the whole pizza cooks evenly. Try not to overlap slices too much, although a small amount is okay
Drizzle the potato pizza with olive oil. Add the grated cheese to taste and bake pizza for 15-20 minutes, or until the crust and potatoes turn lightly golden.
Remove from oven and cut into small pieces, with Balsamumm drizzle and enjoy!