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Pizza is my love language. What’s to not love a few chewy dough paired with a plethora of topping combos that may vary all the best way from candy summer peaches and balsamic to savory caramelized onions and prosciutto? With infinite choices, it takes loads for a pizza to realize standout standing, however there’s one pizza that will get me each time. In case you’ve watched Chef’s Desk Pizza and caught the episode of Chef Ann Kim in Minneapolis, simply know this: the Boise pizza at her restaurant, Pizzeria Lola, is one in every of my all time favourite pizzas ever. It’s a potato pizza. And it’s so dang good.
In case you’ve by no means had a potato pizza earlier than, let me enlighten you as to why it’s the final word pie. The Pizzeria Lola model consists of gruyere, caramelized onions, and thinly sliced potatoes that work so completely collectively. The potatoes get so gentle that they virtually soften in your mouth whereas including this further texture to the pizza and when paired with the opposite toppings is simply unbelievable. 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.
Ingredients for this Potato Pizza
The best part of this pizza is that with a few shortcuts and store bought items, this pizza has a very light ingredient list.
Pizza dough. Homemade like Camille’s version or store bought pizza dough will work simply nice right here.
Pesto. We’re deviating from the Pizzeria Lola model, however I like inexperienced issues on pizza, and the herbaceous taste of a basil pesto on this pizza is a should. Use retailer purchased or selfmade should you’ve obtained it!
Potatoes. I’m going to be choosy and inform you to make use of a yukon gold potato right here. The starchiness and the best way they sort of soften in your mouth. Prep these with a mandolin to get as skinny of slices as attainable and toss generously with olive oil.
Gruyere cheese. You may completely use a mozzarella cheese right here, however I like gruyere with the potatoes on this pizza and the way melty it will get.
Salad. Bizarre to see salad as a pizza ingredient? By no means. I really like salad on pizza. I like that it provides a brilliant freshness to the pizza and will also be served alongside it. For this springy model, I used shaved asparagus, arugula, and peas tossed merely in lemon juice and olive oil.
Tips for Making Pizza in the Oven
Let’s be honest, we’re never going to get the charred leopard spots on a pizza in the kitchen oven that we will from a pizza oven. But because not all of us have a full pizza oven, here are a few tricks I’ve learned to try and get the same effect.
Use a baking steel and preheat in the oven.
Prep your dough on a pizza peel with flour and semolina to avoid sticking.
Less toppings can be more. I know the temptation to load up your pizza with everything, but being a little more light handed and selective with ingredients, especially with a thinner crust pizza, is just as delicious.
How to Serve Your Potato Pizza
As I mentioned above, I LOVE salad on pizza. And especially because the toppings on this pizza lean on the richer side, it’s nice have a little acidic and fresh bite to balance everything out. Prep your salad while the pizza cooks, and top when ready to serve. Even if you just have some arugula on hand, giving that a quick toss in lemon juice and olive oil for the pizza is so delicious.
Other Pizza Recipes to Try
We love pizza here at Camille Styles, so you know we have a whole roster of go-to combinations we love.
Peach Pesto and Balsamic Pizza
Bacon Apple and Sweet Potato Pizza
Scroll on for the recipe, and should you make this potato pizza, you should definitely depart a ranking and remark beneath.
Description
A straightforward spring potato and pesto pizza to make to your subsequent pizza evening.
- 1 retailer purchased or selfmade pizza dough
- 1/2 cup pesto, selfmade of retailer purchased
- 1 cup gruyere cheese, grated divided
- 1 massive yukon gold potato, thinly sliced with a mandolin and tossed in olive oil
- 1/2 cup asparagus, thinly sliced
- 1 cup arugula
- 1/4 cup frozen peas, thawed
- 1/2 lemon, juiced
- 2 tbsp olive oil
- 1 ball burrata
- For the pizza. Preheat oven to 450 levels F and place a big baking sheet or baking metal within the oven to warmth as you prep the pizza dough. Stretch pizza dough right into a spherical form on a pizza peel coated with semolina and flour to stop sticking. Prime with pesto, half of the gruyere, then the potatoes, then the opposite half of the gruyere. Take away the baking sheet from the oven and switch the pizza to the sheet. Place again within the oven and switch the temperature as much as 500 levels F. Bake for 15-18 minutes till the crust is golden brown and the cheese is melted and golden.
- For the salad. Toss the asparagus, arugula, and peas with the lemon juice, olive oil, salt and pepper.
- To assemble. Take away the pizza from the oven when carried out, prime with salad and torn burrata. Salt and pepper to style. Get pleasure from!
- Prep Time: 15
- Cook dinner Time: 20
- Class: Pizza
- Delicacies: Italian
Key phrases: pizza, potato, vegetarian, pesto
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