I first had a potato pizza a few years when I lived in Tampa at this great cafe by my office in St. Petersburg. This recipe was inspired by that pizza. It is great as is but if you want to really gild the lily top it with a drizzle of truffle oil and/or a fried egg. After all, everything is better with a little truffle and a runny yummy egg. - melissav —melissav
Test Kitchen Notes
This an amazing, almost purely white pizza. The fresh ricotta, made simply by heating up three milks until they form tiny curds, is rich and silky and left me vowing never to buy that grainy tub stuff again! The potato is simply boiled, then dressed in olive oil and bits of rosemary. I used the olive oil-perfumed crust recipe from TasteFood and layered on the ricotta, potato, parmesan and pecorino. After baking, I added more fresh ricotta, olive oil, and sea salt. In each bite there was crunchy crust, creamy rich cheese, fragrant potato bits, and little nibs of salt. The runny fried egg, as suggested by melissav, was a very good addition. You might even consider adding pieces of torn prosciutto, snips of sun-dried tomato, or crispy bacon to suit your taste. However, I suggest leaving the all white pizza white... and adding more luscious ricotta because it is oh so good. - monkeymom —The Editors
fresh ricotta plus a few spoonfuls for finishing(recipe below)
Heat the oven as hot as it goes (500-550) with a pizza stone in the lower third for about 1 hour.
Bring a pot of very salted water to boil and add the sliced potatoes for 5-7 minutes until tender. Drain and return to the pan over low heat to remove the extra moisture. Toss with the olive oil, rosemary, and salt to taste.
Roll out the pizza dough very thin on top of a piece of parchment paper.
Spread with the ricotta and top with the potatoes.
Sprinkle the cheese on top. Slide onto the pizza stone, parchment paper and all.
Bake for 10 minutes until golden brown and crisp. If you have a convection oven, I typically turn it on as soon as I put the pizza in the oven.
Remove from oven. Add a few dots of ricotta, drizzle with olive oil, and a sprinkle of good salt.
To make the ricotta: Mix the ingredients in a medium pot over medium heat. Stir occasionally until the curds begin to separate between 175-200 degrees. Pour into a colander lined with two layers of cheesecloth for about 5 minutes. Then gather up the cheesecloth and hold up and let drain for another minute or two. Dump into a bowl and season to taste with salt.