One of my favorite casual restaurants is Roman Candle Baking Company. They serve a couple of things I never seem to tire of, including their Potato Pizza. It is pizza bianca (think flatbread pizza) topped with riced yukon golds, Provolone Piccante, and slices of lightly caramelized onion. It's carb on carb heaven! I've been trying to make a reasonable facsimile for months, and am finally happy with the results. It is not an exact replica, but it's similar enough in taste and texture to satisfy my craving.
I made a bit of a hybrid between the Overnight Straight Dough from Flour Water Salt Yeast and the pizza dough from Roberta's Cookbook. I've used both smoked and regular salt in the dough, and think the smoked salt has just a hint more flavor (but I fully accept this perception could be in my head). I use the dough techniques I learned from Ken Forkish via his book and videos. If you're a visual learner videos on mixing, folding, and shaping dough can be found here: http://kensartisan.com/#/videos
This pizza is perhaps the ultimate comfort food. The crunchy, oil-slicked bottom of the crust is a nice foil to the tender potatoes on top, and the sharp, zingy cheese cuts through the richness. Perfect for the next time you're in need of a bear hug in food form. —The Editors