Potatoe Pizza

When we were on our honeymoon in Italy (back in the stone ages!), we pretty much ate and drank our way through this beautiful country.  One of the very unique dishes we came upon, was Potatoe Pizza.  Now that may sound funny, but boy was it good!  For years, we've looked for Potatoe Pizza and have never found it.  So we decided to recreate our own.

And if we do say so ourselves, it's pretty darn good!  Buon Appetito!

 

Recipe:

1 fresh pizza dough, proofed

200g fontina cheese

175 g mozarella

2 medium sized red-skinned potatoes

Rosemary, preferably fresh, but dried is okay too

Mushrooms (from a can)

1/2 onion

Shortening

• Thinly slice 1/2 onion.  Slowly cook over low heat until brown and caramelized.
• Thinly slice the potatoes.  Cook in the slices in a microwave oven just barely covered with water.  Cook until tender.  Drain and blot dry.
• Spread shortening on a large pizza pan.   Spread the pizza dough evening to cover the pizza pan, making sure the dough reaches the edges of the pan.
• Grate the fontina cheese and mozarella cheeses.  Spread over the pizza crust. 
• Drain the mushrooms from the can and spread over the cheese.
• Spread the potatoe slices covering the entire pizza. 
• Finely dice the rosemary.  Spread the rosemary over the entire pizza.  Sprinkle with salt and pepper.
• Drizzle the entire pizza, but mostly the crust and the potatoes with olive oil.
  Do not put the onion slices on yet as they will burn.

Bake the pizza at 500 degrees on lowest rack in the oven for 15 minutes. Remove and sprinkle the onion slices over the entire pizza. Return to the oven for 5 more minutes.

If the pizza browns too much on the top, lower to the oven to 450 degrees.

Notes:
To "Poof" the pizza dough, place the dough in an oiled glass bowl, covered with plastic wrap or foil.  Place in the oven at 100 degrees for approx. 2 hours.  The dough will double in size.  If you cannot heat your oven to 100 degrees, simply warm the oven at 200 degreees for approx. 5 minutes.  Turn off oven and place dough in the oven.