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IDAHO Potato Crust White Pizza

August 24, 2010 by Joan Nova in Family Food Fight, Italian, Vegetables | 13 Comments

On Sunday “Our Family Food Fight” battled the States. The challenge was to cook something representative of the states we randomly chose from a U.S. puzzle box. Clearly, I got Idaho and , of course, I immediately thought of potatoes. Other states selected were Maryland, South Carolina and Arizona. You’ll be able to see the progression of all 4 dishes on the Family Food Fight blog when Jim posts later this week. I’ll tweet and let you know when they’re up.

I don’t know if anyone in Idaho ever ate a pizza like this, but they should!

I’ve made a potato pizza before but potatoes were the topping, not the base. This time to pay due homage to Idaho, I decided to make a potato crust with some delicious vegetable toppings and white cheeses.

Ingredients
Idaho potatoes (washed and sliced lengthwise on mandolin)
1 cup rehydrated exotic mushrooms (porcini, lobster, black trumpet) minced
4 baby bella fresh mushrooms minced
1/2 lb. fresh ricotta
1/2 lb. fresh mozzarella
freshly grated parmigiano reggiano
1 clove garlic finely minced
9 ozs. baby spinach
1 tbl sun-dried tomatoes
1 tbl crumbled bacon

dried herbs
semolina

Topping Steps (Mushrooms and Spinach)

  • Saute all mushrooms in evoo and a pat of butter with minced garlic. Add a splash of wine and reduce.
  • Remove with slotted spoon and in same pan add another clove of minced garlic with spinach.
  • Add crumbled bacon and sun-dried tomatoes
  • When spinach is wilted, cut it with a kitchen scissor.
  • To make the crust

    • Spray olive oil on pan and sprinkle semolina
    • Layer potatoes
    • Sprinkle generous amount of herbs + seasonings. I used Napa Valley Meritage  — which contains a really good blend of sea salt, fennel, oregano, lavender and other dry seasonings.
    • Bake ‘crust’ till potatoes are fork tender.

    Remove pan from oven and add spinach and mushrooms. Cover with cheese topping (blended fresh ricotta mixed with shredded mozzarella, grated parmigiano, little s+p). Return pan to oven till cheese melts and flavors are melded. I put it under broiler for last few minutes.

    Finishing Touches. You know I love finishing touches! This time I used: a sprinkle of Porcini salt, a handful of roasted and minced hazelnuts, and a handful of minced parsley

    NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

    13 Comments

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    1. Damaris says:

      What a good idea. I’ve never heard of potato in any pizza but I like potatoes so why not? I’m forwarding this to my friend who’s always looking for gluten free recipes.

    2. Joan, this looks great! Way better than “potato pizza” we had in Japan. They made it with a regular flour crust with white sauce, diced potatoes, mayo, and bacon on top.

      Happy 2 years to you, too! :)

    3. Liz says:

      What a great way to make pizza. It’s 7 in the morning and I’m thinking about pizza. Great world!

    4. Robin Sue says:

      Please tell me you won with this amazing dish! Tell Jim to hurry up, I can’t wait to see the other dishes:-) I love these food fights, you must all have the best time! I think you will all treasure these times forever.

    5. norma says:

      This so different and it looks delish. You always come up with such exciting ideas.

    6. I love the idea of using potatoes as a pizza crust! We grew 75 feet of heirloom potatoes this year, so when they start coming up, I need all sorts of inventive ways to use them – this will certainly be one!

    7. The potato pizza is such a terrific idea, a must try!

    8. I love potato as a topping on pizza, but it is a stroke of genius to use it as the base. I better break out the mandolin!

    9. Now that is one tasty idea Joan…love it. You’ve given me a great idea to play around with! Love it!

    10. Marie says:

      You’re so creative Joan, that looks outstanding! It could be a great side dish for grilled meats too.

    11. I have always wanted to make a potato pizza, but I would eat it all and well…..It looks fab.

    12. This is awesome! I am sending this to my brother, who lives in the Ides of Ho! I love hazelnuts, and on pizza, Oh yes!

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