This is one of those pizzas where the toppings carry it so well, it doesn’t require a sauce. Its also painfully easy to execute. I know I’ve said this in previous pizza posts, but I like to make a big amount of pizza dough at the beginning of the week and then use it as needed for the days to come. The dough actually develops more flavor as it sits.
- 1 teaspoon Active Dry Yeast
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Olive Oil
- 1 1/2 cups warm water
- Sprinkle the yeast on top of the water and allow it to rehydrate for about 10 minutes.
- Put the flour and salt in the bowl of a stand mixer with a dough hook attached. With the mixer on low speed, drizzle olive oil into flour.
- Next add the yeast/water mixture and mix just to combine. Add more flour if necessary.
- Place the dough in a well oiled bowl and cover it with plastic wrap. Allow it to sit in a warm spot until doubled in size (roughly and hour). Punch down the dough and then store it or use it as needed.
Rosemary Potato Pizza
(yields: one 12″ pie)
- 1/3rd of pizza dough from above recipe
- 1 large russet potato, peeled and sliced 1/8 inch thin
- 1 sprig of fresh rosemary, chopped
- a few sprigs of thyme, stems removed
- 3 Tablespoons olive oil
- 5 ounces of fresh mozzarella, thinly sliced
- 3 ounces of goat cheese, thinly sliced
- Salt and Pepper to taste
- Preheat the oven to 450 degrees F. Roll out pizza dough on a pizza stone or greased sheet pan (to make roughly a 12 inch circle).
- Toss the potato slices with olive oil, rosemary, thyme, salt and pepper (feel free to reserve an tiny bit of the herbs to sprinkle on top of the finished pizza). Coat all of the slices.
- Arrange slices to form a solid layer on top of pizza dough. Bake for about 10 minutes. Pull out pizza and top it with cheeses then continue to bake for another 15 minutes or until the crust is golden brown and the mozzarella is bubbly and beginning to turn color.
- Let the pizza cool slightly before slicing.
- EAT THAT SHIZ.