I still have not located my pizza stone, but that’s not deterring me from making more pizza. Unlike my last pizza which I made in a skillet, this pizza was baked in a hot oven. It features potatoes, rosemary and garlic, a flavor triumvarate held in high esteem in our home. Since there is no tomato sauce it is classified as a white pizza. I prefer to call it heaven.
Potato Rosemary Garlic Pizza
makes 2 (10-inch) pizzas
2 uncooked pizza crusts (recipe below)
1 large Yukon Gold potato, very thinly sliced
Extra-virgin olive oil
2 garlic cloves, slightly smashed but still intact
8 ounces mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish
Preheat oven to 375 F. Toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake in oven until edges begin to turn golden brown, about 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves. Lightly sprinkle with salt. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes. Sprinkle with one tablespoon rosemary leaves over each crust. Top with grated Pecorino Romano cheese.
Bake on pizza stone or on a tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with more olive oil.
For the Pizza Dough:
2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil
Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks into 10-inch shapes.