ITALY: Made with a focaccia dough, and not baked until it’s fully risen, this potato pizza is delicious anytime. It makes for a great snack, is a nice accompaniment to a dinner salad, or you can put a fried egg on top, and call it breakfast.
Step 1: Prepare the dough
- 297ml water
- 30ml olive oil
- 370g bread flour
- 1 tsp salt
- 1/8 tsp sugar
- 1-1/4 tsp yeast
- 1/2 tsp dried Italian herbs
- Mix the olive oil together with the water.
- Measure the flour, yeast, salt, sugar and herbs into the bowl of a stand mixer. Whisk to combine.
- Place bowl in machine, add the water/oil mixture, and with the paddle attachment, mix on low speed until all the ingredients are mixed together. Remove paddle attachment, and et rest for 15 minutes. You can get the dough off of the paddle with wet fingers.
- With the dough hook, mix on medium-low speed for 5 minutes, or until the dough starts to clear the sides of the bowl, and sticks to the dough hook in one piece. If it’s too runny, you can add some flour — just 1 tablespoon at a time though, and no more than 2!
- Use a dough scraper to remove it from the mixing bowl and into a large oiled bowl. Cover and let proof overnight in the fridge.
STEP2: Shape dough
- Next day, empty dough out into a well oiled 7″ x 9″ rectangle baking dish or 10″ cast iron skillet.
- Press fingertips in dough then sprinkle with olive oil.
- Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
- Preheat oven to 425, and prepare potatoes
STEP 3: Prepare potatoes
- 1 lb potatoes, sliced paper thin (preferable Yukon gold)
- 2 shallots, sliced paper thin
- 2 Tbsp dried Italian herbs
- 1 Tbsp garlic powder
- 1 tsp salt
- black pepper to taste
- 1/2 tsp chili flakes
- 1 cup olive oil
- Place potatoes and shallots in a medium bowl.
- Add herbs and oil and mix well to combine.
STEP 4: Bake
- Add potatoes and shallots to the dough.
- Bake for 30-35 minutes, until potatoes start to brown on the sides.