Author Notes: This white pizza is made by my famiglia for many of our gatherings, celebrations and holidays. The simple combination of the wonderful crust with the thinly sliced potato and rosemary made this version a huge hit and the first pizza to disappear from the table. This the perfect appetizer and party food item anytime of the year. - cucina di mammina
Serves 4 people
homemade pizza dough
- 4 cups unbleached flour (farina)
- 1/2 teaspoon dry yeast
- 2 teaspoons sea salt
- 1 1/2 cup plus 2 tbsp. warm water
potato and rosemary pizza topping
- 2-3 large baking potatoes (very thinly sliced)
- 2 small garlic cloves, chopped finely
- 2-3 sprigs fresh rosemary
- olive oil
- small glass of white wine
- grated parmigiano-reggiano cheese
- sea sat and pepper to taste
- bunches fresh parsley (chopped)
- Mix flour and salt in a mixing bowl; set aside. Place 1 cup of the warm water in a measuring cup and mix in the yeast and blend well; set aside until it foams a bit. Using a dough hook (for an electric mixer) or a fork if mixing by hand; mix the yeast and water mixture into the flour mixture and blend well; add in the remaining hot water until a sticky dough forms.
- Turn off the mixer and place the dough on a clean table top or large board. Knead for 3-5 minutes until well combined and smooth; form into a round ball. Place some olive oil on a clean paper towel and grease a large deep bowl; place the dough into the bowl and cover tightly with plastic wrap.
- Set aside for 1 hour or so and let rise (keep at room temperature.)
- Peel and wash potatoes well; dry with a clean dish towel, and using a mandolin, slice them into very thin rounds or use a very sharp knife to slice thinly. Keep the slices about the same thickness for even cooking.
- In a bowl of cold water with ice cubes; rinse the sliced rounds to remove some of the starch for about 2-3 minutes. Dry them with a clean dish towel and place in a large mixing bowl.
- Dress them with a good drizzle of olive oil, salt and pepper to taste then add the chopped garlic, the chopped parsley and rosemary leaves; mix well until coated evenly.
- Add a small glass of white wine and combine. Let the potatoes rest, covered with plastic wrap, for approximately 10 minutes. This allows all the seasonings to soak in creating a fully developed flavor in the finished pizza.
- Once the dough has doubled in size, remove from the bowl and stretch on to a prepared round metal pizza tray. Stretch the pizza dough, pressing it on the tray until you reach all the edges. Be sure the dough is the same thickness and try to keep the edges a bit thicker to create a crispy crust.
- Take the potato slices and place them starting with the outside edge and work your way to the middle. Try not to overlap the slices too much (a small amount is okay) or they will not cook properly.
- Once you have placed all the slices down, drizzle the potato rounds with more olive oil and add the grated cheese to taste.
- Place in a preheated oven on the bottom rack closest to the burner for 20-25 minutes or until the bottom of the pizza is golden brown and crispy.
- Move the pizza to the middle of the oven and broil for about 10-15 minutes or until the top is lightly golden. Remove from oven and cut into small pieces and serve immediately.