I had a few queries about the Potato Pizza I described in my last Crispy Cook post, so I will share the kitchen wisdom of my pizza maestro, husband Dan, in that regard. After all the many steps in making the perfect thin and CRISPY gluten-free crust, the topping for a Potato & Rosemary Pizza is ridiculously easy. Here's what Dan does:
Potato & Rosemary Pizza
1 prepared pizza crust (see this post)
1 lb. Russet potatoes, peeled and sliced very thin
1 Tbsp. fresh or 1 tsp. dried rosemary, crumbled
4 cloves garlic, peeled and finely chopped
Fresh ground black pepper
1/3 cup grated Parmesan
Dan slices the potatoes thinly using the slot on the side of our box grater. You want the potato slices to be about 1/4 inch thick. A mandoline makes them too paper thin, but the box grater works just great. Dan then soaks the potato slices in cold water, both to keep them from oxidizing brown and to wash off some of the starch. Then he drains and pats the potato slices dry when the other ingredients are chopped, and the pizza crust has gone through the first baking stage and is ready to receive its bountiful toppings.
Arrange potato slices on pizza crust so that they are slightly overlapping at the edges. Sprinkle with chopped garlic, season with salt and pepper and brush on a little olive oil over all. Sprinkle with a final coating of Parmesan and then bake your pizza in a preheated 375 degree F oven for 15-20 minutes.
We saw a potato pizza being made on one of Martha Stewart's shows last year and experimented with the basic idea a few times before coming up with this version. You'd think having two starches in one recipe would be too heavy, but it's actually a nice combination and not too rich.