Roasted Potato Pizza with Goat Cheese, Spring Herbs and Urfa Biber

May  1, 2010
4 Ratings
  • Serves 2 to 4
Author Notes

I’ve made a lot of pizzas and I have experienced every kind of pizza catastrophe there is. So I’ve taken the guesswork out of getting the pizza in and out of the oven. Forget semolina flour! I roll my pizza dough, which is a wet dough that I make with a combination of wheat and rye flour, onto parchment paper. Then I can slide the pizza easily off the counter, onto the paddle and onto the pizza stone, without fear of sticking. Though not traditional, this technique helps me manage the wet dough more successfully in a kitchen that gets overheated quickly due to the hot oven.

In this pizza, I like the contrast between the rich base layer of roasted Yukon potatoes, piquant Urfa chiles and tangy goat cheese, and the cool herb salad topping, made crunchy by the addition of radishes. Other herb combinations work well, too. - maryvelasquez

Test Kitchen Notes

There are so many things to love about this pizza, I hardly know where to begin. Maryvelasquez has created a winning combination of interesting flavors and textures, with outstanding results. Earthy potatoes, roasted with about a tablespoon of fresh thyme leaves, top a tasty crust made with 1 part rye flour to 3 parts white. Tangy goat cheese counters the mild sweetness of the rye and roasted potatoes. Chopped sorrel, parsley and chives, which go on after the pizza has been cooked, are simply gorgeous visually and add a freshness that shouts, "Spring is here!" The whole thing is topped by Urfa Biber, a spice I first heard about -- and recently bought -- via The Shop at food52. With its beautiful, almost mysterious fragrance, the Urfa Biber rounds out this amazing pizza with a flavorful touch of heat. This is an intelligent, original and easy-to-follow recipe, which richly deserves Editors’ Pick honors! - AntoniaJames —The Editors

What You'll Need
  • Pizza Dough
  • 2 teaspoons yeast
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 cup rye flour
  • 3 cups white flour, plus more as needed
  • Assembling the Pizza
  • 3 Yukon Gold potatoes, scrubbed and sliced 1/8" thick
  • olive oil
  • 1 bunch thyme, leaves removed, lightly chopped
  • kosher salt
  • 1 cup chopped herb mixture: chives, sorrel and parsley
  • 1-2 radishes, julienned
  • squeeze of lemon juice
  • 1/2 recipe pizza dough, above
  • 4 ounces crumbled goat cheese
  • 0 Urfa Biber, to taste
  1. Pizza Dough
  2. Combine the water with the yeast and let stand until foamy. Add the olive oil and the salt. Stir in the rye flour and white flour, a little at a time, until the dough comes together and looks a bit ragged.
  3. Turn the dough onto a floured surface and knead for a minute. The dough should feel soft and a little tacky, but not sticky. Well-floured hands can help you knead it without adding too much additional flour. A wet dough makes a crisp crust. Put the dough into an oiled bowl, cover with a towel, and let it rise for about 2 hours.
  4. Once risen, turn the dough onto the counter and deflate it. Divide the dough into two pieces and let it rest on the counter for about 30 minutes. This recipe makes enough dough for 2 pizzas. You can reserve the rest of the dough in a zip-loc bag in the refrigerator for another time, or double the amount of topping ingredients and make two pizzas.
  1. Assembling the Pizza
  2. Preheat the oven to 450 degrees. If you are using a pizza stone, have it heating up in the oven on a lower rack. Have another rack ready to roast the potatoes.
  3. Toss the sliced potatoes with a glug of olive oil, the chopped thyme leaves and a teaspoon of kosher salt. Spread them out on a heavy baking sheet. Roast about 15 minutes, or until the slices turn golden on their undersides. Remove from the oven. Try not to nibble on too many of the potatoes.
  4. Turn the oven temperature up to 500 degrees. The oven needs to be thoroughly pre-heated.
  5. Just before you are ready to assemble the pizza, make the herb salad. Combine the herb mixture in a small bowl with the radish, a teaspoon of olive oil, a squeeze of lemon juice and a sprinkle of kosher salt. Fluff with fork and taste for seasoning.
  6. Flatten one piece of pizza dough, sprinkle it with flour, and press it into an oval on a floured surface. Brush a piece of parchment paper with olive oil, then lift the dough onto it. Press or roll the dough out until the dough is very thin, but not transparent in any places. An average pizza could be 14 inches long and 10 inches wide. At this point, transfer the dough and parchment onto a peel, if you are using one. Alternatively transfer the dough and parchment onto a baking sheet.
  7. Lay the potato slices evenly over the top of the dough, overlapping a little to get good coverage. Sprinkle the crumbled goat cheese over the potatoes.
  8. Slide the whole pizza, parchment and all, onto a pizza stone. Alternatively, place the baking sheet into the oven. Bake the pizza for about 15 minutes. The crust should be golden and the cheese melted and bubbly. Use the peel to slide the pizza out, or remove the baking pan.
  9. Transfer the pizza to a cutting surface. Spoon the herb salad liberally over the top and sprinkle the Urfa Biber in place of the typical red pepper flakes--more pepper means more heat. Slice and enjoy!

See what other Food52ers are saying.

  • AntoniaJames
  • lastnightsdinner
  • maryvelasquez

3 Reviews

AntoniaJames May 20, 2010
This is such a great pizza. One hint is to let the potatoes cool on the pan before trying to remove them. I have a well seasoned cookie sheet, and the potatoes were generously oiled, but still, the potatoes stuck to it, hard, when first out of the oven. After about five minutes, though, the steam they created on the pan (I think) loosened them up so they were much easier to remove. ;o)
lastnightsdinner May 5, 2010
This sounds amazing! I love the flavor combination you have going here, and I've been eager to try a potato-topped pie. My husband is the pizza maker in our household, and we've found that using parchment is far, far superior than trying to deal with cornmeal and a wet dough on a peel/stone. Great recipe!
maryvelasquez May 5, 2010
Thanks! Using the parchment was an act of desperation one day when I was expecting company and couldn't take the chance that the pizza would stick. I've never looked back, but secretly I wish I had better wrist coordination. Definitely try a potato pizza! These roasted potatoes go with so many different flavors. I also like them with chopped sun-dried tomatoes, kalamata olives and provolone.