Yep, sounds crazy, pizza with potato on. Talk about Carbo loading! My husband has declared it delicious and now if I mention pizza he expects that version. It sounds weird, but try it, I am convinced you will be hooked as well. It is reasonably cheese free, only a bit on top, and you can use Gruyere or feta instead of Gorgonzola. If you are not up to trying your own pizza dough, buy raw bread dough from your local supermarket and roll it out, nice and thin, and don't bother with a shape. This pizza can look as rustic as you make it shapewise, and still win you accolades.
Potato and Gorgonzola Pizza
Easily serves 4, can be halved with ease
Dough:
300g bread or cake flour
1tsp sugar or honey
250ml lukewarm water (bread flour uses more liquid)
5ml salt
1 sachet instant yeast
Mix dry ingredients together and add water. Either mix with knife till all together then knead by hand for a few minutes till smooth. Add more flour if too sticky or more water if too stiff. You want a dough that is easy to work. Rather too soft than too dry. Alternatively put it in a mixer with dough hook or in food processor with dough attachment and mix till smooth. Cover and leave to rise in warm place at least 1 hour, can happily stand longer!
TOPPING:
4 large onions, finely sliced
olive oil
2T balsamic vinegar
10 baby potatoes, sliced fairly thinly
100g Gorgonzola
Chopped fresh dill or rosemary or thyme.
Heat oil in pan, add onion and stir till just starting to sizzle, reduce heat and cook till brown and caramelized. This can take about 30 - 40 minutes, so just walk past occasionally and stir. Near the end add 2T balsamic vinegar and salt and cook a few more minutes. Layer potatoes on oven tray, sprinkle lighthly with salt and olive oil and roast @180C till just starting to brown.
Heat large oven tray in oven @200C, roll dough into 2 'rounds' and place on hot tray. It is better to not use all the dough than to roll it too thick. Top with onions, potatoes, crumbled cheese and herbs. Bake till crisp, 15 - 20 min.
Optional: A light grating of parmesan cheese over the top prior to baking.
Try NOT to gulp it down as quickly as you can after the first taste. It is also quite good the next day eaten cold, much to my surprise.
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