Potato Fontina Pizza Recipes

POTATO PIZZA

Steps:

• Preheat the oven to 425F.
• Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife.
• Drain them, mash a quarter of them into a bowl (reserve 1 cup of the potato water), cut the remainder into small cubes, and reserve.
• To make the dough, dissolve the yeast in the reserved potato water.
• Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes.
• Stir in the flour a little at a time, adding just enough to make a dough that does not stick to the sides of the bowl.
• Place the dough on a lightly floured surface and knead for 4 to 5 minutes until it reaches a smooth consistency.
• (This can also be achieved in an electric mixer with the dough hook.) Place the dough in a lightly oiled bowl.
• Cover the bowl with a wet towel or plastic wrap and let it rest in a warm place until the dough doubles in size, about 45 minutes.
• Roll the dough out into a large circle 1/8 inch thick and about 15 inches in diameter.
• Place the dough on a pizza stone or baking sheet, sprinkle with the mozzarella, Asiago and fontina, and top with the cubed potatoes.
• Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, oregano, basil, and Parmesan.
• Cover again with plastic wrap and allow to rise in a warm place for 25 minutes.
• Remove the plastic wrap, place in the oven, and bake for 35 minutes or until the crust is golden brown and crispy.
• Enjoy!

BACON, POTATO, ROSEMARY AND FONTINA PIZZA, ADAPTED FROM TYLER FLORENCE RECIPE - (4.3/5)

Steps:

• To make the pizza dough (which is really good): In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour*. NOTE: *I turned my oven on to warm, then turn it off. This helps to speed up the proofing of the pizza dough. For the pizza: Preheat the oven to 450°F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon*, and rosemary leaves (and fresh garlic, if using). Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. NOTE:* I pre-cooked the bacon, but didn't over crisp it. I'm glad I did this, as the bacon was cooked perfectly. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use*. NOTE: I actually used 3/4 of the dough, and rolled in on a non-stick pie crust mat. I was able to pre-cut it to fit my jelly roll pan, which I thought was easier. Otherwise, stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina (I increased the amount to 2 cups). Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. OPTIONAL BUT GLAD I DID THIS: Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.

POTATO, CARAMELIZED ONION AND ROSEMARY PIZZA

Steps:

• Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
• Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
• Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
• Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!

BACON, POTATO, ROSEMARY AND FONTINA PIZZA

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
• In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
• Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.