Potato Pizza + Quick Pizza Dough

Let's talk potatoes. Potatoes and cheese to be exact. Has there ever been a better combination? It’s right up there on the list with pb&j, milk and cookies, and kittens and puppies.

I know most of you might think it’s a little unusual to have this combo on your pizza, but trust me it’s good.  

To top it all off, this pizza is quick to make and won’t leave you the kitchen all night because you want a nice home cooked meal. And homemade pizza is the best. There's just nothing that can compare, except maybe a far off village in Italy, where the pizza is made in the back, by the most charming old Italian grandmother.

I do realize there are pizza dough’s that might make the task of creating your own a little daunting at first. And true, while those can be extremely good, sometimes you just don’t have the time to let it rise, then knead, just to let it rise once more.

This dough only has a few ingredients and you most likely already have them in your pantry. There is some kneading involved, but nothing tough, consider it a beginners guide.

I like my crust thin, but you could easily make the crust thicker either by making a smaller personal pizza, or doubling the recipe and rolling it out thick, I'll leave it up to you.

Potato Pizza

1 large pizza

1 basic pizza dough (see below)

4 small red potatoes

3/4 cup mozzarella, grated (this time I used cheddar, but I've also used pepper jack)

1 tablespoon rosemary sprigs

1 1/2 tablespoons olive oil

sea salt and cracked black pepper

Preheat oven to 425˚. If you have a pizza stone place it in the oven for at least 30 minutes.

Cook the potatoes in a saucepan of boiling water over medium heat for 12 minutes or until just tender. Cool and slice thinly. Top the rolled out pizza dough with potato slices, cheese, and rosemary. Drizzle with the olive oil and sprinkle with salt and pepper.

Bake the pizza for 10-12 minutes or until crisp and golden.

Quick Pizza Dough

3/4 cup flour + 1/2 cup flour (I used half wheat, half white)

2 1/4 teaspoon rapid rise yeast

1/2 teaspoon sea salt

1 tablespoon olive oil

1/2  cup very hot water

extra flour for dusting

semolina flour for bottom of crust

Whisk 3/4 cup flour, yeast, and salt in a bowl. Mix in water and oil until smooth, pour in 1/2 cup flour, mix just until blended.

Place dough onto a floured surface and knead until blended and soft, about 15-20 times. Form dough into a ball and cover with bowl, let rise at least 30 minutes.

Roll dough out and cover with toppings.