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.
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
Topping Steps (Mushrooms and Spinach)
To make the crust
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.