Recipe: Pizza Patate (Potato Pizza)

By Anastatia Curley

This recipe is adapted from Jim Lahey's My Bread, and yields one 13-by-18-inch pie.

    • 1 quart (1 liter) lukewarm water
    • 4 teaspoon salt
    • 2 pounds (about 1 kilogram) Yukon Gold potatoes, peeled
    • 1 cup diced onions
    • ½ teaspoon freshly ground black pepper
    • about ½ cup extra virgin olive oil
    • ½ recipe Basic Pizza Dough

Preheat oven to 425 F, with rack in the middle.

In a medium bowl, combine water and salt, stirring until salt is dissolved. Using a mandoline, food processor, or sharp knife, slice the potatoes very thinly (a sixteenth of an inch thick) and put the slices directly into the salted water. Let them soak in the brine for about one and a half hours (or in the refrigerator for up to 12 hours) until the slices are wilted and no longer crisp.

Drain the potatoes in a colander, then use your hands and paper towels to press out as much water as you possibly can. In a medium bowl, toss together potatoes, onions, olive oil, and pepper.

Spread potato mixture evenly over the dough, going all the way to the edges of the pan.

Bake for 30 to 35 minutes, turning the heat up to 475 F for the last 10 minutes. Check frequently; when the topping is turning golden brown and the crust is browning and pulling away from the edges, it's ready.

To read about how Anastatia perfected a disappointing recipe with potatoes from her CSA share, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/04/recipe-pizza-patate-potato-pizza/39646/