Simplicity. Olive oil, potato, rosemary, salt, and pepper. That’s pretty much it.
I borrowed this one from Mark Bittman who writes about it and also recorded a Minimalist episode on it. There’s no right or wrong way to make pizza. Try many different ways and make the one that you like best.
Homemade pizza is so good.
Ingredients:
- Pizza dough (I used Jim Lahey’s pizza dough)
- Cornmeal
- Extra-virgin olive oil
- 2 medium russet potatoes
- 1 package fresh rosemary (about a quarter ounce)
- Coarse sea salt
- Freshly-ground black pepper
Directions:
Read Bittman’s article about the different ways to prepare pizza and the dough. Choose the one that you want.
Preheat a 350°F oven. Stab the potatoes a few times with a fork and then bake for 45 minutes. You want them to be slightly underdone. Remove from the oven, let cool, and peel, then slice into 1/4-1/3-inch slices.
Heat the oven to 450°F, or 500°F if your oven goes that high.
Once you have dough and it’s ready to go, smear ample amounts of olive oil over the surface. Top with the sliced potatoes, ample amounts of rosemary, and then lots of coarse sea salt and freshly-ground black pepper. Bake in the oven for 5-6 minutes until the top of the pizza begins to brown slightly.
Remove from the oven, cut into slices, and eat! Optionally, top with extra olive oil. Serves 4.
Also: lots of carbohydrates.
My Italian friend frequently mentions the potato pizza she ate while living there – it’s got to be tasty. I have to try this !