Pizza is my love language. What’s to not love a couple of chewy dough paired with a plethora of topping mixtures that may vary all the way in which from candy summer time peaches and balsamic to savory caramelized onions and prosciutto? With countless choices, it takes lots for a pizza to attain standout standing, however there’s one pizza that will get me each time. Should 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 all my all time favourite pizzas ever. It’s a potato pizza. And it’s so dang good.
Should you’ve by no means had a potato pizza earlier than, let me enlighten you as to why it’s the last word pie. The Pizzeria Lola model contains gruyere, caramelized onions, and thinly sliced potatoes that work so completely collectively. The potatoes get so comfortable that they nearly soften in your mouth whereas including this further texture to the pizza and when paired with the opposite toppings is simply unimaginable. 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
The very best a part of this pizza is that with a number of shortcuts and retailer purchased gadgets, this pizza has a really gentle ingredient listing.
Pizza dough. Do-it-yourself like Camille’s model or retailer purchased 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 in the event you’ve received it!
Potatoes. I’m going to be choosy and let you know to make use of a yukon gold potato right here. The starchiness and the way in which they form of soften in your mouth. Prep these with a mandolin to get as skinny of slices as potential and toss generously with olive oil.
Gruyere cheese. You can 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 vivid freshness to the pizza and can be served alongside it. For this springy model, I used shaved asparagus, arugula, and peas tossed merely in lemon juice and olive oil.
Ideas for Making Pizza within the Oven
Let’s be trustworthy, we’re by no means going to get the charred leopard spots on a pizza within the kitchen oven that we are going to from a pizza oven. However as a result of not all of us have a full pizza oven, listed here are a number of tips I’ve realized to attempt to get the identical impact.
Use a baking metal and preheat within the oven.
Prep your dough on a pizza peel with flour and semolina to keep away from sticking.
Much less toppings will be extra. I do know the temptation to load up your pizza with every little thing, however being a bit extra gentle handed and selective with components, particularly with a thinner crust pizza, is simply as scrumptious.
Learn how to Serve Your Potato Pizza
As I discussed above, I LOVE salad on pizza. And particularly as a result of the toppings on this pizza lean on the richer aspect, it’s good have a bit acidic and contemporary chew to stability every little thing out. Prep your salad whereas the pizza cooks, and prime when able to serve. Even in the event you simply have some arugula readily available, giving {that a} fast toss in lemon juice and olive oil for the pizza is so scrumptious.
Different Pizza Recipes to Strive
We love pizza right here at Camille Kinds, so you understand we’ve a complete roster of go-to mixtures we love.
Peach Pesto and Balsamic Pizza
Bacon Apple and Candy Potato Pizza
Spinach and Ricotta Pizza
Pepperoni Sheet Pan Pizza
Scroll on for the recipe, and in the event you make this potato pizza, be sure you go away a score and remark under.
Description
A straightforward spring potato and pesto pizza to make on 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 giant 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 forestall sticking. High 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 executed, prime with salad and torn burrata. Salt and pepper to style. Get pleasure from!
- Prep Time: 15
- Prepare dinner Time: 20
- Class: Pizza
- Delicacies: Italian
Key phrases: pizza, potato, vegetarian, pesto
