Every year around this time, my mom, sister and I have our annual “Manhattan Vacation”. We rent a little hotel suite in Murray Hill for a long weekend and spend our time doing things I could never afford on my own (broadway shows, fancy restaurants, taking cabs), and tourist-y things I don’t usually do the rest of the year (museums, walk the Brooklyn Bridge). Once we did the Sex in the City bus tour (not my finest moment…but there were some good Cosmopolitan’s involved).
One thing that happens every year without fail is the gourmet pizza shop. Mom’s a thin crust pizza fiend (who isn’t, really?) and Ohio doesn’t have many fancy pizza joints, so she always goes for the most unusual ingredients. This potato pizza is inspired by her. There is a flavorful basil drizzle with olive oil and garlic, thin slices of pink potatoes (you can use any waxy potato here – yukon gold is good and easy to find), and goat cheese. I found some beautiful microgreens that I piled on top after it came out of the oven.
The crust is a spelt sourdough, I used this recipe, which I highly recommend if you have a sourdough starter. If not, there are lots of good recipes on the world wide web for pizza dough, ranging from easy as pie 1 hour rise, to no knead, makes a ton so you can freeze the rest and have pizza whenever you want. Another option is to stop by the deli counter at your grocers, or a pizza shop, and just ask for some dough.
enough pizza dough for one pizza
2 c. tightly packed basil
1/2 tsp. sea salt
2-3 T. olive oil
1 small garlic clove
2-3 small waxy potatoes, sliced so thin you can see through them
2 oz. goat cheese
a few handfuls of microgreens (or baby greens of some sort)
1 tsp. olive oil
1/2 tsp lemon juice or vinegar
Preheat oven to 500 for at least 20 minutes. Place a baking stone or baking sheet in the oven to preheat.
Combine basil, salt and garlic in a food processor. Turn on to puree. With the machine running, drizzle in the olive oil. You may need to stop and scrape the sides of the workbowl a few times. Set aside.
Lay out a sheet of parchment paper on your work space. Using floured hands, pull and press the pizza dough into your desired shape on the parchment.
Spread the basil mixture over the dough. Top with potato slices, mostly in a single layer, but some can overlap. Layer dollops of goat cheese on top.
Take the baking stone out of the oven. Transfer the pizza, parchment and all, to the stone, and place back in the oven. Cook for 10-15 minutes. The dough should be starting to brown, and potatoes should be cooked through.
While the pizza is cooking, combine 1 tsp. of olive oil with 1/2 tsp. of lemon juice or vinegar. Add a pinch of salt and pepper. Whisk (I use a fork) to combine, then toss in the greens.
To serve, lay the greens atop the pizza and cut into wedges.