Saveur by The Editors of Saveur

Author:The Editors of Saveur
Language: eng
Format: epub
Publisher: Weldon Owen

1 recipe Basic Pizza Dough (see recipe)

FOR THE TOPPING

6 Yukon gold potatoes

½ tsp. kosher salt, plus more to taste

½ yellow onion, cut into ½″ pieces

¾ cup extra-virgin olive oil

Flour, for dusting

2 tbsp. fresh rosemary leaves

Makes 2

1 Make the dough, dividing it into 2 balls rather than 4.

2 Make the topping: Peel and very thinly slice potatoes on a mandoline or with a very sharp knife, transferring them to a large bowl of ice water as sliced. Soak potatoes for 30 minutes to remove excess starch, then drain in a colander. Repeat soaking and draining process 2 more times. Set colander with potatoes over a large bowl. Toss potatoes with ½ tsp. salt and set aside to drain for 10 minutes. Transfer potatoes to a medium bowl. Add onion and 1 tbsp. oil, toss well, and set aside.

3 Heat oven to 475°F. Grease 2 baking sheets with 2 tbsp. oil each and set aside. Transfer dough to a lightly floured surface and shape each ball into a rectangle. Transfer each piece of dough onto a prepared baking sheet. Using your hands, gently flatten and spread dough out to edges of pan in a very thin rectangle. (Dough will shrink back a bit each time you spread it out, so let it rest for 10–15 minutes each time.) Brush each dough slab with 2 tbsp. oil. Evenly spread half the potato mixture over surface of each slab, leaving a 1″ border around edges. Season to taste with salt, drizzle remaining oil over each, and sprinkle each with 1 tbsp. rosemary.

4 Bake until crust is crisp and dark golden brown around the edges and potatoes are ringed golden brown, about 20 minutes, rotating pans halfway through baking. Transfer pizzas to a cutting board and serve hot or at room temperature.

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