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Pizza is my love language. What’s to not love a couple of chewy batter paired with a plethora of topping combos that may vary from candy summer time peaches and balsamic to savory caramelized onions and prosciutto? With countless choices, it takes lots for a pizza to realize excellent standing, however there’s one pizza that wins me over each time. If you happen to’ve seen Chef’s Desk Pizza and watched Chef Ann Kim’s Minneapolis episode, you simply know this: The Boise pizza at her restaurant, Pizzeria Lola, is certainly one of my all-time favourite pizzas. It is a potato pizza. And it is so rattling good.
If you happen to’ve by no means eaten a potato pizza, let me enlighten you on why it is the final word cake. The Pizzeria Lola model options Gruyere, caramelized onions and thinly sliced potatoes that go collectively so completely. The potatoes get so mushy they nearly soften in your mouth whereas including that further texture to the pizza and when paired with the opposite toppings it is simply wonderful. As an ode to my favourite pizza, and as we enter spring and summer time pizza season, I simply needed to create my very own potato pizza.
Components for this potato pizza
One of the best factor about this pizza is that with a number of shortcuts and store-bought objects, this pizza has a really mild ingredient record.
Pizza dough. Home made ones like Camille’s model or store-bought pizza dough simply work nice right here.
Pesto. We deviate from the Pizzeria Lola model, however I like inexperienced issues on pizza, and the herbaceous style of a basil pesto on this pizza is a should. Use store-bought or do-it-yourself in case you have it!
potatoes. I will be choosy and inform you to make use of a Yukon Gold potato right here. The energy and the best way they soften in your mouth. Put together these utilizing a mandolin to get slices as skinny as attainable, and toss generously with olive oil.
Gruyere cheese. You possibly can completely use a mozzarella cheese right here, however I really like Gruyere with the potatoes on this pizza and the way melty it seems.
salad. Unusual to see lettuce as a pizza ingredient? By no means. I really like salad on pizza. I like that it provides the pizza a shiny freshness and it can be served with it. For this bouncy model, I used shaved asparagus, arugula, and peas that had been merely tossed in lemon juice and olive oil.
Ideas for the pizza within the oven
Let’s face it, we’ll by no means get the charred leopard spots on a kitchen oven pizza that we’ll get from a pizza oven. However since not all of us have a full pizza oven, listed below are a number of methods I’ve discovered to realize the identical impact.
Use a baking metal and preheat the oven.
Put together your dough on a pizza peel with flour and semolina to keep away from sticking.
Fewer toppings may be extra. I do know the temptation to load your pizza with the whole lot, however being somewhat lighthearted and selective with components, particularly with thinner crust pizza, is simply as scrumptious.
Easy methods to serve your potato pizza
As I discussed above, I LOVE salad on pizza. And particularly for the reason that toppings are a bit richer on this pizza, it is good to have somewhat bitter and contemporary chunk to steadiness all of it out. Put together your salad whereas the pizza is cooking and prime it when able to serve. Even should you occur to have some arugula available, it is so scrumptious to shortly toss the pizza in lemon juice and olive oil.
Different pizza recipes to strive
We love pizza right here at Camille Types, so you already know we have now a complete bunch of favourite combos that we love.
Peach Pesto and Balsamic Pizza
Pizza with bacon, apple and candy potatoes
Pizza with spinach and ricotta
Pepperoni sheet pan pizza
Maintain scrolling for the recipe, and should you make this potato pizza, go away a score and remark beneath.
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Description
A easy potato pesto pizza for the following pizza evening.
- 1 retailer purchased or do-it-yourself pizza dough
- half of Cup Pesto, do-it-yourself, purchased from the shop
- 1 Cup Gruyere cheese, grated divided
- 1 massive Yukon Gold potato, thinly sliced with a mandolin and tossed in olive oil
- half of Cup Asparagus, thinly sliced
- 1 Cup arugula
- 1/4 Cup frozen peas, thawed
- half of Lemon, juiced
- 2 tbsp olive oil
- 1 Ball Burrata
- For the pizza. Preheat the oven to 450 levels F and place a big baking sheet or baking rack within the oven to warmth when you put together the pizza dough. Roll out the pizza dough on a pizza peel coated with semolina and flour to forestall it from sticking. Prime with pesto, half the Gruyere, then the potatoes, then the opposite half of the Gruyere. Take away the baking sheet from the oven and place the pizza on the sheet. Place again within the oven and improve the temperature to 500 levels F. Bake for 15-18 minutes till crust is golden brown and cheese is melted and golden.
- For the salad. Combine the asparagus, arugula and peas with the lemon juice, olive oil, salt and pepper.
- mount. Take away pizza from oven when accomplished, prime with lettuce and torn burrata. salt and pepper to style. Take pleasure in!
- Preparation time: 15
- Cooking time: 20
- Class: Pizza
- Kitchen: Italian
Key phrases: Pizza, potato, vegetarian, pesto
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