Potato pizza

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Buffalo Tarheel
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2010/03/15 20:47:19 (permalink)

Potato pizza

A while back I saw an episode of "My Favorite Food" on the Food Network that gave me a hunger for a new pizza.  On this episode, a chef (I think it was Alex Guarnaschelli) waxed eloquent about a potato pizza.  The recipe seemed relatively simple, particularly since my wife is more skilled in the kitchen than I am.  Last weekend she (my wife, not chef Alex) made the pizza with the following ingredients:
  • Pizza dough from the breadmaker
  • a layer of olive oil
  • a layer of Yukon Gold potato slices (made with the food processor, but a mandoline will also work)
  • another layer of olive oil
  • a layer of Italian seasoning
We were not sure how to top it and so left part of it plain, while adding parmesan cheese to part of the pizza and a combination of parmesan and mozzarella cheese to the rest.
 
It was a winner!  It did not have a strong potato taste and had a nice light flavor.  The potatoes were cooked thoroughly and had a nice texture.  The plain portion tasted good, but you might prefer the ones with cheese to keep that pizza taste.  Even heated up, this pizza tasted as good as the original.
 

post edited by Buffalo Tarheel - 2010/03/15 20:48:26
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24 Replies Related Threads

    Michael Hoffman
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    Re:Potato pizza 2010/03/15 21:51:57 (permalink)
    That looks fine to me. I'd suggest more cheese (Parmigiano Reggiano), some garlic and oregano.
    post edited by Michael Hoffman - 2010/03/15 21:53:55
    #2
    leethebard
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    Re:Potato pizza 2010/03/15 23:39:06 (permalink)
    Talked about potato pizza here years ago...had it in many forms in Italy...slices like above....shoe-string potatoes...always sprinkled with olive oil, salt and lots of pepper and ROSEMARY...that was the ingredient I saw all over Italy on the potato pizzas...delicious!!!!
    #3
    doggydaddy
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    Re:Potato pizza 2010/03/16 06:40:58 (permalink)


    Looks great and a nice thin crust. Something is wrong though. Where are the burnt edges? 
    Here is my version of a potato pizza with sliced prosciutto on top.  It is also a white pie with melted cheese and rosemary. This was one of the first food photos that I put up on this site.



    mark
    #4
    porkbeaks
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    Re:Potato pizza 2010/03/16 08:33:49 (permalink)
    Here are a few pics of a tater pizza I made some time ago. I used thinly sliced (mandoline),blanched, red bliss potatoes. Mozz, Parmesan, Romano, garlic salt, olive oil, and some black olives. It came out really well. Subsequent attempts included a sprinkling of fresh chopped Rosemary thanks to a suggestion from Leethebard. Thanks Lee!  pb
     
     
     

     
     
    #5
    leethebard
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    Re:Potato pizza 2010/03/16 08:52:08 (permalink)
    Porkbeaks...great looking pie...like the olives...wow...glad you liked the Rosemary......I fell in love with this pie in Italy...even got our local Jersey pizza place to offer it...didn't sell as well as in Italy...but to taste it is to love it.....never had it with cheese...just thin potatoes,olive oil,salt,pepper, and rosemary...but I'll certainly give it a try......anyone out there,if you haven't tried this classic variation on pizza...give it a try!!!!!!
    #6
    Buffalo Tarheel
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    Re:Potato pizza 2010/03/16 09:19:33 (permalink)
    Folks,
     
    Thanks for the suggestions.  We'll have to try them on the next one.   The pizzas that Mark and Porkbeaks posted pictures of look really good, although I might have to take a pass on the olives.  Looks as though you both did a good job with the burnt edges.  We haven't quite been able to replicate that aspect of New Haven apizza.
     
    Thinking about it, I believe I like the pizza with just a smattering of parmesan cheese, somewhat like the basic New Haven pizza.  The other ingredients and added cheese also make for a good pizza, of course.
     
    Now all I need is to make another trip to Connecticut for some real New Haven apizza...
     
     
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    Russ Jackson
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    Re:Potato pizza 2010/03/16 09:32:31 (permalink)
    On the show they used Yukon Gold Potatoes and drizzled the Pizza with Truffle Oil. They also used Parmesan Cheese and what I thought was Mozzarella. Using Truffle Oil will change the taste dramatically. I saw that episode also and am going to take the ingredients into a local place here in Columbus called Bono Pizza to go and have him make one in his wood pizza oven....Russ
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    Buffalo Tarheel
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    Re:Potato pizza 2010/03/16 09:58:19 (permalink)
    Russ,
     
    That's very interesting.  I am glad that you paid more attention to the details of the show than I did.  Truffle oil would make a difference compared to olive oil, although I like the flavor of the one we made.  Please let us know how the one made in Bono Pizza turns out.  Thanks!
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    Davydd
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    Re:Potato pizza 2010/03/16 10:32:32 (permalink)
    I made this Sweet Potato Pizza described in detail in this Roadfood thread...

    Another Saturday, Another Pizza Page 7


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    Scorereader
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    Re:Potato pizza 2010/03/17 12:07:16 (permalink)
    davydd, the potato pizza at the top looks great, especially the quarter of the pie with the cheese.

    pb - yours looks excellent as well, LOVE the little bit of charring - you have a pizza oven? probably not - so how hot was your oven?

    doggydaddy - you had me at prosciutto.
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    porkbeaks
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    Re:Potato pizza 2010/03/17 12:25:23 (permalink)
    Scorereader
    pb - yours looks excellent as well, LOVE the little bit of charring - you have a pizza oven? probably not - so how hot was your oven?


    I set the oven at 550 and let the Fibrament stone heat up for an hour AFTER the 550 is reached. According to my oven thermometer, it gets up to almost 600. pb
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    Scorereader
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    Re:Potato pizza 2010/03/17 14:15:29 (permalink)
    an Hour!?!?  wow, that's some heat you're generating in your stone. Seems to be working fine! Looks just like a Grimaldi's pizza. (Brooklyn Heights, NYC)
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    Davydd
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    Re:Potato pizza 2010/03/17 14:42:14 (permalink)
    If you just have a regular home oven the secret is a stone and pre-heating. 550 degrees and usually more commonly 500 degrees is all your going to get with home oven settings. That just isn't hot enough for good to great pizza. But the stone helps and baking directly on top of it helps more.

    I bought an electric oven with a 550 degree setting and also an oven that is one rack high with a pizza setting. I can get consistently good pizzas with about a 9 minute baking time but I want a wood-fired oven where I can bake a pizza properly in under 3 minutes.
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    tommyeats
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    Re:Potato pizza 2010/03/17 15:00:09 (permalink)
    Davydd

    If you just have a regular home oven the secret is a stone and pre-heating. 550 degrees and usually more commonly 500 degrees is all your going to get with home oven settings. That just isn't hot enough for good to great pizza. But the stone helps and baking directly on top of it helps more.

    I bought an electric oven with a 550 degree setting and also an oven that is one rack high with a pizza setting. I can get consistently good pizzas with about a 9 minute baking time but I want a wood-fired oven where I can bake a pizza properly in under 3 minutes.


    Davydd,

    I cook 12 inch pizzas in 4 minutes using two electric ovens (with stones), utilizing the broilers and preheat times of over an hour.  The stone temp can get to 650, even though the ovens go only to 575.  You might want to use both of those ovens in tandem.  
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    Davydd
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    Re:Potato pizza 2010/03/17 18:40:04 (permalink)
    tommyeats,

    I've thought about trying to trick my oven even though I suspect I get similar results with the stone as Porkbeaks reported. What I really want is 800+ degrees. I've baked pizzas in wood-fired ovens a couple of times now and am spoiled. What I would like is a 45 second pizza. It can be done. Check it out...

    Now this is a fast bake
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    tommyeats
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    Re:Potato pizza 2010/03/17 20:17:46 (permalink)
    Davydd

    tommyeats,

    I've thought about trying to trick my oven even though I suspect I get similar results with the stone as Porkbeaks reported. What I really want is 800+ degrees. I've baked pizzas in wood-fired ovens a couple of times now and am spoiled. What I would like is a 45 second pizza. It can be done. Check it out...

    Now this is a fast bake

    simply setting an oven to 550 for oven an hour is a good thing (and will not cook a pizza in 4 minutes).  however, i'm talking about a slightly modified procedure.  i wouldn't call it "tricking" the oven, i'm simply talking about getting as much heat out of the oven at the moments that you want it.  if you want more info let me know and i'll be happy to expound.  i'm sure you can appreciate that while not cooking in 45 to 90 seconds, sub-4 minutes is more of what you want than your current 9 minutes.
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    Russ Jackson
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    Re:Potato pizza 2010/03/23 10:22:50 (permalink)
    Also when cooking Pizza at home try spraying a mist of water into the oven when you put it in the oven and half way thru. This will help the crust...Russ
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    sk bob
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    Re:Potato pizza 2010/03/24 10:27:37 (permalink)
    lookin good!
    I'd throw in some crumbled bacon on it too.
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    oceanwaves
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    Re:Potato pizza 2010/04/05 14:23:04 (permalink)
    This looks a bit odd to me, but then again so did sushi the first time I tried it.  Let's judge it by the taste
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    TnTinCT
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    Re:Potato pizza 2010/04/05 21:56:55 (permalink)
    Rob - great looking pie! We tried a potato one at the place in Worcester that makes the paper thin crust (can't remember the name...) - they sprinkled some bacon on it, and a few sliced green onions at the end, was like the best loaded potato skin!
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    milonroid22
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    Re:Potato pizza 2010/04/13 22:32:43 (permalink)
    Hi
    That pizza looks so attractive and yummy ...Thanks for sharing with us ....



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    Buffalo Tarheel
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    Re:Potato pizza 2010/04/14 00:26:07 (permalink)
    Milonroid22,
     
    Thanks for the comment and welcome to Roadfood!
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    fabulousoyster
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    carlton pierre
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    Re:Potato pizza 2010/05/24 08:41:11 (permalink)
    There used to be a pizza place in Lebanon, OH that served a great pizza with a layer of mashed potatoes and cheese as a pizza topping that was incredible.  I'd forgotten about that until I saw this thread so I don't remember the name and don't know if they're still around.
    #25
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