Peculiarly Placed Planes of Potatoes

It was the boss’ idea. I’m not sure where he saw it or how he came up with it but he said “Put potatoes on pizza!!”. Before you know it out comes Jason with exactly that…Potatoes on Pizza. Six versions none the less!

Now before you let that vision of a half dozen of boiled baby red skins plopped in the middle of a Gambino’s pepperoni bacon pizza that’s running around in your head burn in permanently, picture this:

3pizza A beautiful yeasty rustic pizza crust with paper thin slices of new potato, tossed with a lusty extra virgin olive oil, cracked black and red pepper, briny sea salt, fresh garlic and herbs – some basil, maybe a bit of rosemary. It’s all arranged in a perfect spiral, some left as is, some topped with pancetta or green onion or a bit of smoky Gouda and oven roasted until the edges of the potato just start to crisp and brown.

Yeah, that works.

Ideally suited as an appetizer or a small plate, start with the base and suggestions below and and expand it so it evolves into something that’s personal and ultimately  perfect….and there are SO many versions of perfect with this one!

Potato Pizza Base
2 each                                        9″ Flatbread or Rustic Pizza Crust
3 medium                                   New Red Skin Potatoes
1 1/2 oz                                      Extra Virgin Olive Oil
TT                                               Freshly Cracked Black Peppercorns
TT                                               Crushed Red Pepper
TT                                               Maine Sea Salt
TT                                               Minced Fresh Garlic
TT                                               Fresh Basil Chiffonade
TT                                               Fresh Rosemary

Clean your new potatoes but do not peel. Slice as thinly as possible with a mandolin, electric slicer or a very sharp knife. Toss with the olive oil, herbs and spices, being sure to cover all surfaces for best flavor distribution and to avoid oxidation. Set aside.

Place the flatbread or crust in front of you. Brush it with some of the seasoned oil from the potatoes to help the slices adhere. Start in the center of the crust and place the potato slices in an overlapping spiral radiating out to within 1/2 inch of the outer edge of the crust. On each turn overlap the potatoes about half way up the slice. You don’t want the potato slices to be piled too thick at any point. Even distribution is the key to even cooking.

Loosely top the finished base with your own custom finishing. Bake on the center rack of a 375 degree oven until the toppings are cooked and the potatoes are cooked through and crisping along their edges.

Remove from oven. Cut into desired number of slices and enjoy. Careful, it’s as hot as it is delicious!

Consider these toppings: Diced pancetta, smoked bacon, diced pepperoni, capers, artichoke hearts, roasted red peppers, kalamata olives, sundried tomatoes, scallions,  feta cheese, chevre, and anything that YOU like.

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