Easy Pan Pizza with Potato, Onion, and Rosemary

Easy Pan Pizza with Potato, Onion, and Rosemary

Great Vegan pizza

From our friends at Serious Eats

 

·        
YIELD: serves 4 (makes two 10-inch
pizzas)

·        
ACTIVE TIME: 30 minutes

·        
TOTAL TIME: 1 day (including time for
dough to rise)

 

Ingredients:

·        
1 recipe Foolproof
Pan Pizza
(dough only), or 1 1/2 pounds store-bought pizza dough

·        
1 pound Yukon gold potatoes (about 3 medium)

·        
Kosher salt

·        
1/2 cup extra virgin olive oil

·        
1 small yellow onion, finely sliced

·        
2 tablespoons roughly chopped fresh rosemary leaves

·        
Freshly ground black pepper

 

Directions:

1.      
Divide dough into two equal balls. Pour 2
tablespoons of oil in the bottom of each of two 10-inch cast iron skillet or
round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with
oil. Using a flat palm, press the dough around the pan, flattening it slightly
and spreading oil around the entire bottom and edges of the pan. Cover tightly
with plastic wrap and let the dough sit at room temperature for two hours.
After the first hour, adjust an oven rack to the lower middle position and
preheat oven to 550°F.

2.     
While dough rises, make mashed potatoes. Peel
and roughly dice 1 potato and cover with salted water in a medium saucepan.
Cook until tender, about 15 minutes. Drain and press potato through ricer,
returning to now-empty pot. Add two tablespoons extra-virgin olive oil, season
with salt and pepper, and fold with a wooden spoon until incorporated. Set
mashed potatoes aside.

3.     
Meanwhile, slice remaining two potatoes into
1/8th inch thick slices, using a mandoline-style cutter if necessary. Transfer
slices to a large bowl filled with water. When all potatoes are sliced, drain
and rinse, then carefully dry slices in a salad spinner or with paper towels.
Return to bowl, add onions, remaining 2 tablespoons olive oil olive oil, and
rosemary, and season with salt and pepper. Toss to coat and set aside.

4.     
After dough has risen for two hours, dough
should be mostly filling in the pan up to the edges. Use your fingertips to
press it around until it fills in every corner, popping any large bubbles that
appear. Lift up one edge of the dough to let any air bubbles underneath escape
and repeat, moving around the dough until there are no air bubbles left
underneath and the dough is evenly spread around the pan.

5.     
Layer potatoes slices on top of pizzas, letting
some onion pieces cling to them and shingling them to make a pretty pattern.
Add any remaining onion slices, rosemary, and oil to top of pizzas. Use a small
spoon to add mashed potatoes to top of pizzas in 1-inch dollops.

6.     
Bake until potatoes are browned around the
edges, mashed potatoes are crisp and browned, and bottom of pizzas is a crisp
golden brown, about 15 minutes. Remove from oven and serve immediately.

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