Rosemary Potato Pizza
I used to live in Seattle and one of the big things I miss about that city is Tom Douglas’s Serious Pie restaurant. It is seriously intense, with their stone-encased applewood burning ovens, exclusive charcuterie, and artisan cheeses. But my fav is their Yukon Gold Potato with Rosemary and Pecorino Romano Pizza.
While flights from LA to Seattle aren’t super expensive, making this pizza (or as close to it as possible) is a better alternative. Due to my extreme laziness when it comes to kneading, I turn to Jim Lahey’s genius invention, the No Knead Pizza Dough. It’s foolproof, thank G-d, and makes 2-3 pizzas, which will keep in the fridge for a few days.
You need to be a bit organized to get the timing right, but it’s very worth the time so stick with it. If you want the pizza(s) done around 8-ish pm, here is the breakdown:
Makes: 2 pizzas
Time: 30 minutes
Pizza Dough Ingredients: 3 3/4 cup bread flour, 2 1/2 tsp active dry yeast, 3/4 tsp salt, 3/4 tsp sugar, 1 1/3 cup lukewarm water, a few drops of olive oil
Pizza Topping Ingredients: 3-4 large yukon potatoes, 3 tsp salt, 1/2 yellow onion, 2-3 sprigs of fresh rosemary, pepper, a few drops of olive oil, 2-3 tbsp grated parmesan cheese
In a large bowl combine the flour, yeast, salt and sugar. Gradually add the water and using your hand work the dough into a ball. Cover and let rise at room temp for 2 hours.
Thinly slice the yukon gold potatoes using a mandoline or very carefully. Place them in a large bowl and cover with lukewarm water so they are fully submerged. Add 3 tsp salt, stir and let soak for 1 hour.
- Preheat the oven to 500 degrees F.
- Lightly flour your counter and cut the dough in half. You can use both or place one in the fridge (in saran wrap or a ziplock bag). Oil a baking sheet (13x18) and using your hands stretch the dough out so it reaches to the edges of the pan. If you make holes just stick the edges back together, it’s forgiving.
- Drain the potatoes and squeeze out as much of the excess water as possible, then pat dry with paper towels. Slice the onion and remove the rosemary leaves. In a large bowl toss the potatoes, onions, and rosemary leaves together. Add some salt and pepper and olive oil and continue to stir.
- Spread the potato mixture evenly over the dough and bake for 20 minutes. Take out, sprinkle some parmesan cheese and then place back in the oven for another 10-15 minutes. Let cool for 5 minutes before serving.