Potato Pizza
  • 1 pound Russet Potatoes
  • 1 ½ cups All-Purpose Flour, plus more for rolling the dough (#100150)
  • 2 tsp Baking Powder
  • 2 ½ tsp Kosher salt (#110610)
  • 1 large Egg, beaten
  • 2 Tbsp Extra Virgin Olive Oil (#280390)
  • 12 oz Fresh Mozzarella, thinly sliced (#140502)
  • 4 Cherry Tomatoes, thinly sliced (#340052)
  • 1 tsp Dried Oregano (#450120)
  • ¼ cup Grated Parmigiano Reggiano (#190255)
  1. Preheat the oven to 350 degrees F.  Put the whole, unpeeled potatoes in a pot with water to cover by a couple of inches, and bring to a simmer.  Cook the potatoes until they are easily pierced with a knife but not falling apart, about 20 minutes.  Let them cool slightly, then peel, press through a ricer onto a sheet pan, and let cool completely.
  2. Scrape the potatoes into a bowl, sift flour over them, then add baking powder and salt.  Mix in the egg to make a smooth dough.  Oil a 15-inch pizza pan with olive oil.  On a floured surface, roll the dough out to fit your pan, or as large as you can get it.  (If the dough is difficult to roll, roll between layers of parchment paper.)
  3. Top the dough evenly with mozzarella, leaving a 1/2-inch border around the edges.  Then drizzle with 2 tablespoons olive oil.  Sprinkle with the dried oregano and grated cheese.  Bake until the crust is browned at the bottom and cooked through, about 35 minutes.  Allow the pizza to cool on the baking sheet for a few minutes before cutting into squares to serve.