Potato Pizza circa1997

Another afternoon spent surfing the smitten kitchen got me to thinking about a delicious pizza we used to eat in a cafe I worked in when I was 18: Potato, rosemary and sea salt. I got my inspiration from the Pizza Bianca recipe. This is the first time I have engaged the use of my dough hook since I unveiled my beloved KA. It was the perfect way to christen the hook because the results were sooooo divine. I added wafer thin potato slices to the original recipe, not as an improvement but simply because with a sprinkling of sea salt, potato pizza is my idea of heaven. B agreed!!!! And finally..finally it would appear that I am better at something then he is. (not that this is important....honestly it's not) After one bite he declared that my crispy, light and tasty base left his for dead. Yippee! OK he can have scones and gnocchi but it seems that I officically have Pizza Bianca.

Potato and Sea salt Pizza
(recipe sourced from Smitten Kitchen)

3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra-virgin olive oil
1 sprig fresh rosemary

1 potato sliced wafer thin

1. Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.

2. Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Knock the dough back and split into halves and roll into balls. Place each ball on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.

3. Put dough on a lightly floured tray. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the tray until you reach your desired size and thickness, about 1/4 inch. Drizzle with remaining olive oil, layer with potato wafers, rosemary and sprinkle with remaining salt.

4. Bake in a hot oven for 15 minutes or until it is crispy and browned. When you remove from the oven sprinkle with seasalt and a drizzleof super special Extra Virgin Olive Oil.

Thanks for the inspiration Deb.