Thursday: Potato Pizza
This dinner was at the request of my kids. A local place makes a truffled potato pizza and I had to give it a whirl. It’s delicious and easy - even for the kids to make!
Serves: 4 Prep: 15 Cooking: 30
8 oz thick cut proscuitto or pancetta, diced
2 Yukon Gold potatoes, peeled
1 tablespoon olive oil
1 large sweet onion
2 tablespoons flour
1 lb pizza dough
1 tablespoon cornmeal
2/3 cup crème fraiche
2 cups Pecorino cheese (look for a truffle one if you like it), grated
1 cup Parmigiano Reggiano, grated
2 tablespoons fresh thyme leaves
You can cook the potatoes ahead. Store in the fridge.
Place the potatoes in a saucepan; add enough water to cover and 1 tablespoon of salt. Cover pot and bring to a boil over high heat.
Reduce the heat to medium and boil with the lid slightly ajar until the potatoes are almost tender, 10 minutes. Drain and let them cool.
Meanwhile, heat the oil in a skillet over medium heat and add both the proscuitto and onion. Cook, stirring, until the onions are caramelized, 15 minutes. Set aside.
Place a pizza stone or baking sheet on the middle rack of the oven.
Roll out the dough to a 14- 16” round.
Sprinkle a pizza peel or a baking sheet with cornmeal. Transfer the dough to the prepared peel.
Spread the crème fraîche over the dough, leaving a ½” border around the edge. Sprinkle with the truffled Pecorino cheese.
Scatter the caramelized onions and proscuitto all over the pizza, reserving just 2 tablespoons of the mixture.
Arrange the potato slices on the dough and then drizzle them with 1 tablespoon good olive oil.
Sprinkle with the Parmigiano Reggiano, reserved onion mixture and thyme leaves.
Transfer to the oven and bake until crust is golden – approximately 8-10 minutes depending upon the thickness of the dough.
Slice and serve immediately.