Potato Rosemary Pizza

Here is another pizza for you to try.  This is one of my favorites.  I just don't love a pizza laden with meat and oozing with cheese and sauce.  I like my pizza pretty minimal on the toppings.  The sauce is a combination of shallots, garlic, lemon juice, and butter.  It will know your socks off!  The sauce recipe comes from CPK.  I followed their recipe loosely.  

First, you must make the pizza dough.  Use the recipe for Crusty Bread Dough.  Just make the dough.  You will need to let it sit for 12-18 hours on the counter top NOT the refrigerator.  Follow the simple instructions for the dough only.  Got it?  This should only take about 5 minutes of your time.  

Put the pizza stone in the oven and heat to 500 degrees for one hour.

This is most important!!

To make the Potato Rosemary Pizza you will need:

2 medium size red potatoes (or whatever potatoes you have on hand)

Olive oil

fresh rosemary

fresh thyme

salt and pepper

For the sauce you will need:

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoons fresh thyme leaves

1/3 cup Chardonnay (I have used white wine)

1/4 teaspoon salt

pinch ground white pepper

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon (no MSG)

2 cups grated Mozzarella cheese

 


First:  Let's cook the potatoes and get that out of the way.

Line a baking sheet with foil.  I like the non-stick kind (fabulous).  Drizzle with about 1 tablespoon olive oil.





Sprinkle with kosher salt





And fresh ground pepper.





Slice the potatoes pretty thin.  Oh, maybe about 1/8-inch.

Spread the potato slices on the prepared baking sheet.  I like to rub the slice around on the oil, salt and pepper.

Then flip them over.

Place the potatoes in a preheated 350 degree oven for about 20 minutes.

The potatoes are done when they are soft and slightly browning.

Set them aside until you are ready to assemble the pizza.

Second:  the sauce

You will need 1 medium size shallot.





Slice

Then dice.

Put garlic through a garlic press, if you have one.  If not, just chop quite fine.

Strip the thyme from the stem and roughly chop.

In a small sauce pan over medium heat, melt one tablespoon of the butter.

That's just one of the 5 tablespoons NOT all of the butter just ONE tablespoon.

Add the chopped shallots.

Saute for about a minute.

Add the garlic.

and the fresh thyme.  If you don't have fresh thyme you may substitute with 1/2 teaspoon of dried thyme.

Saute until the shallots and garlic begin to brown.

Add the chardonnay.  Don't freak out, I'm using nonalcoholic chardonnay.  Yes.  They make that.





Squeeze in 1 tablespoon fresh lemon juice.

Don't use that bottled stuff.  I haven't found a culinary use for that stuff yet.  Let it remain in the bottle, in the grocery store.  Purchase a fresh lemon.  You will be so happy that you did.

Add a 1/4 teaspoon salt

Just a pinch of white pepper.  If you don't have white pepper, just go ahead and use fresh ground pepper.  I haven't found a use for that canned pepper either.  That should remain on the shelf next to the bottle lemon juice IN the grocery store.  Not in your cart!

I do not have or own chicken base or bouillon. I use this reduced chicken stock and I must admit it is pure heaven.  LOVE, LOVE, Love it.  You can purchase it through Amazon - Glace de Poulet Gold.  It's pricey, but this is the cheapest I have found it by about $10.

I keep it in the refrigerator once it has been opened.  It's like a think gel.  I just slice it off and add it to soups and sauces.  It has a very rich flavor.

Reduce the sauce to about 1/4 cup.

Turn off the heat and add the remaining butter 1 tablespoon at a time.  Whisking after each tablespoon.

They butter will melt and thicken the sauce.

Heaven.

Set aside until ready to assemble pizza.

Time for the dough.  Remember that dough you made last night AND remember that it only took you about 5 minutes?  Time to make the pizza crust.

This dough is very sticky so heavily flour a surface and work with the dough every so GENTLY.

Cut the dough in half .

Flour you hands and the dough so that it does not stick.

Cover the remaining dough with the plastic wrap that you used to cover the bowl with.

Ever to gently press and pull the dough into what ever shape you want your pizza to be in.

I'm going to attempt a circle.

Good enough.

Cover that pizza stone with cornmeal.

Gently slide the dough onto the pizza peel being very careful not to tear the dough.

Drizzle the edges of the pizza with a little olive oil.

Brush the edges with the oil.  This part really isn't absolutely necessary.  I just like the sheen and crunch it gives the crust.

Spread 1/2 of the sauce on the pizza.

Sprinkle with 1/2 of the mozzarella.  I only use about 1/2 cup, but you can use more.

Arrange the potato slices on top of the cheese and top with fresh thyme and rosemary .

Gently slide the pizza off the peel and onto the hot stone that has been heating in a 500 degree oven for one hour.  (That's just a reminder)

Bake the pizza for about 10-12 minutes or until the cheese is bubbling and the crust is turning golden brown.

Take a peek into the oven.

Perfect.

You will find that this crust is chewy and crunchy all at the same time.  The lemon, garlic flavor of the sauce is just a dance in my mouth.  I seriously love this pizza.

Like I said in my last Thai Chicken Pizza post, homemade pizza can be a lot of work.  So worth the effort.
Especially when you use fresh homemade ingredients.  Nothing can compare.  Ok...I take that back.  Pizzeria 712 in Orem, Utah is quite amazing.  They use local organic ingredients.  Their pizza's are simple yet amazing! 

Rosemary Potato Pizza

1 recipe no-knead crusty bread dough

2 medium size red potatoes (or whatever potatoes you have on hand)

Olive oil

fresh rosemary

fresh thyme

salt and pepper

For the sauce you will need:

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoons fresh thyme leaves

1/3 cup Chardonnay (I have used white wine)

1/4 teaspoon salt

pinch ground white pepper

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon (no MSG)

2 cups grated Mozzarella cheese

Preheat oven to 350 degrees.  Line a baking sheet with foil.  I like the non-stick kind (fabulous).  Drizzle with about 1 tablespoon olive oil.  Sprinkle with kosher salt and fresh ground pepper.  Slice the potatoes about 1/8-inch thick and arrange on the baking sheet.  Place in oven and bake for 20 minutes or until potatoes are just beginning to brown.  Remove from oven and set aside until ready to use.

To make the sauce:

Melt 1 tablespoon butter in a small sauce pan over medium heat.  Add shallot, garlic and thyme.  Cook stirring until mixture is light brown.  Add salt, white pepper, chardonnay, lemon juice and chicken base.  Cook until the mixture is reduced to 1/4 cup.  Turn off the heat and whisk in butter 1 tablespoon at a time.  Whisking well after each addition.

To assemble the pizza:

If you are using a pizza stone, heat in a 500 degree oven for one hour.

Divide dough in half.  Carefully form into a circle and place on a pizza peel that has been dusted with cornmeal.  Spread half of the sauce over the pizza. Layer with mozzarella cheese, potato slices and fresh rosemary and thyme.

Carefully slide the pizza onto a heated pizza stone and bake for 10-12 minutes or until bubbling and golden brown.

Alternately:  A baking sheet may be used in place of a pizza stone.  Well oil the baking sheet before placing pizza on it.  No need to preheat the baking sheet.  Bake in a 500 degree oven.

Makes 2 pizzas (10 - 12 inch)

Print this recipe

 You will have to try the Thai Chicken Pizza and the Potato Rosemary Pizza.  Then you can let me know which dough you like the best.