Holiday season has been craving carbs, warm + crispy. So a potato pizza must be in order. This is a classic dish made in Italy. Thin slices of potatoes are layered onto homemade, springy dough. At high heat, the pizza develops a golden brown crust and a crispy top potato layer. Typically yellow potatoes are used in this recipe, because they are soft and creamy and develop a golden brown crust. But if you saw in my last potato recipe, I love using a variety of potatoes because they add their own flavor profile. Each potato varies in texture, color and taste, so when you add a few types in the same recipe you can really taste the difference! This is my Five Potato Truffle Pizza!
It starts with homemade pizza dough. Only a few ingredients make this a delicious and resilient dough. It stretches and molds easily. So when it comes time to rolling it out into a large rectangle, it holds up. The dough only needs to be risen once, so it won't take too much time. Water, flour, yeast, salt and olive oil are mixed together, then kneaded together. You can use a standing mixture with a dough hook attachment, but I like to do it by hand. One trick I read online about getting water at the right temperature for the yeast to thrive is for every cup of water, mix together 1/4 parts boiling water to 3/4 parts cold water. This should create the ideal temperature for the yeast. Once the dough is ready, it’s time for the potatoes!
I used *five* kinds of potatoes. Yes..FIVE kinds. You could of course just use your favorite, but I love the differences in texture and flavor each potato offers. Not to mention the colors are bright and uplifting. There is purple potato, which really makes you wonder how such a rich and vibrant, violet color came from nature itself! Purple potatoes are denser and crumblier, unlike yukon gold potatoes which are silky and buttery. Sweet potatoes are soft and fall apart, especially when boiled -- but that just makes them that more creamy and delicious! Red and white are similar, they too are somewhat between creamy yellow potatoes and the dense purple potatoes. All the varying kinds really make you take note of the differences and a pizza couldn’t be a better place for it! I top the pizza with salt flakes, olive oil, herbs, black pepper and a small drizzle of truffle oil -- an instantaneous, light and aromatic touch that makes the pizza that much more special.
If you are attending a holiday party, family gatherings or just want a special and comforting meal, this potato pizza may be just for you! It’s filled with all kinds of potatoes, fresh herbs, and a little truffle oil. You could of course buy your own dough and cut down the time, but if you do have time to spare, it makes all the difference! Happy holidays!!
Preheat oven to 450 degrees fahrenheit.
In a small bowl, pour in the water and top with the yeast. Let sit for 10-15 minutes or until foamy. In another large bowl, stir together 2 1/2 cups flour and the salt. Once the yeast is proofed, add the liquid to the flour mixture, along with the olive oil. Stir to combine until most of the flour is absorbed (it’s ok if it’s still clumpy). Turn onto a lightly floured surface and knead for about 5-7 minutes, adding the remaining 1/2 cup flour as needed. The dough will be sticky at first but as you knead it, it should be elastic and springy. Place in a well oiled bowl, making sure to grease the dough slightly with oil. Cover the bowl with plastic wrap and place in a warm area for about an hour or so, or until it doubles in size.
In the mean time, bring a medium-sized pot of water to a boil. Once at a boil, cook the potatoes for about 20 minutes or until fork tender ** Drain and let cool until you can work with them. Carefully peel and slice the potatoes as thin as you can. I cut them a little less than 1/8 inch in slices.
Grease a 10x15" baking sheet with olive oil. Remove the dough from the bowl and turn on to a lightly floured surface. Roll about the dough into a 9x14 inch rectangle and place onto the baking sheet, pressing with your figuring to stretch out the dough to the edges of the pan. Brush the surface with olive oil and arrange the potatoes in thin layers, leaving a 1 inch border. Garnish with fresh herbs (I used fresh rosemary and thyme), salt, black pepper, chili flakes and another good drizzle of olive oil. Place in the oven and bake for 25-30 minutes or until golden and crispy. Remove and let cool slightly. Garnish with a drizzle of truffle oil. Enjoy!
Makes: 1 10x15in pizza
Total time: about 2 hours
*Note: the potatoes may cook at different times, depending on size and kind (so check before removing them).
1 packet dry active yeast (1/4 ounce or 2 teaspoons)
1 cup warm water (I mix 1/4 cup boiling water with 3/4 cup cold water)
2 1/2 - 3 cups flour
1 1/2 teaspoon salt
1 tablespoon olive oil + a few more tablespoons for greasing
2 pounds of potatoes *
2 teaspoons fresh herbs (I used rosemary and thyme)
1/2 teaspoon salt flakes
1/4 teaspoon black pepper
1/4 teaspoon chili flakes
a small drizzle of truffle oil
*I used a mixture of sweet potatoes, purple, red, white, and Yukon gold potatoes, roughly the same size. Note: cooking will vary per potatoes based on size and kind but just check when they are fork tender and you’ll know they are done.