PESTO PIZZA WITH ROASTED GARLIC & POTATO

Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding “huh?” That’s the thing about pizza with potato – it sounds strange, until you try it, and then you just get it.
Tasting the ‘You Say Potato’ slice for the first time at Escape from New York Pizza on Haight Street in San Francisco was this moment for me.  Still in high school at the time, far out pizza toppings went about far as bacon and clams as in my Dad’s favorite New Haven-style pie from Pepe’s in New Haven, Connecticut.  A diehard pepperoni fan, I was blown away by the idea of putting a potato on a pizza.  Actually I probably wouldn’t have tried it had my vegetarian buddy not touted it as being “the best” slice of pizza he’d ever eaten.  He was right. Tender yet toothsome potatoes and savory whole-roasted garlic cloves come together in a one of a kind pesto pizza experience.
Over a decade later, I finally got around to trying it at home.  Don’t wait as long as I did; add this unbeatable flavor combination to your pizza-making repertoire now.  Then when someone mentions potatoes on a pizza, you’ll know.

PESTO PIZZA WITH ROASTED GARLIC & POTATO

Inspired by the You Say Potato Slice at Escape from New York Pizza, San Francisco

As the addition of potatoes are what really sets this pizza apart, it is important to make sure they are cooked and seasoned properly before they go on top of the pie.  To ensure that the potatoes are cooked all the way through when the pizza comes out of the oven, I blanch them in boiling water, just until they lose their crunch.  After draining them off, toss them them with a bit of leftover oil from the roasted garlic, sprinkle with herbs and a bit of salt and they’ll be ready to shine. By the way, making this a second time I added in crumbled bacon I had lying around and it was excellent; I highly recommend it to my pork-loving comrades.

INGREDIENTS:

• 24 ounces homemade or store-bought pizza dough, divided
• 1/2 cup all-purpose flour, for dusting
• About 1 cup homemade pesto (or store-bought)
• 2-3 cups grated mozzarella/provolone cheese
• 1 cup roasted or confit garlic cloves (recipe below)
• 4 red skinned potatoes, very thinly sliced
• 1/2 teaspoon Italian seasoning
• Olive oil
• Kosher salt and freshly ground black pepper
• Crushed red pepper flakes

METHOD:

1. Place a pizza stone in the lower third of the oven and preheat to 500°.  Allow the stone to heat for at least half an hour before baking pizzas.
2. Allow the pizza dough to come to room temperature.  On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface.  Cover the dough with a damp towel and allow to rest for at least 20 minutes.
3. Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 – 2 minutes.  Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.
4. Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk.  Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.
5. Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1/2-inch of the edge, being careful to leave a sauce free edge.  Top with an even layer of the grated mozzarella/provolone cheese followed by slices of parboiled potatoes and roasted garlic cloves.  Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes.  Lightly brush the exposed crust with a bit of olive oil (or leftover garlic) oil to promote browning.
6. Carefully slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes.  Remove the pizza from the oven and allow it to rest for a few minutes before slicing.

Makes enough for 2 pizzas

Roasted or Confit Garlic

In this recipe I like to confit the garlic cloves as opposed to roast them whole in an effort maintain the integrity of the garlic.  If you have some roasted garlic cloves laying around or prefer to roast a head of garlic wrapped in foil, feel free to do that instead.

INGREDIENTS:

• 1 or 2 head of garlic, broken down into individual cloves and peeled
• Olive oil
• 1/2 teaspoon Italian seasoning
• Kosher salt

METHOD:

1. Preheat the oven to 300.  Add the peeled garlic cloves to a small saucepan and pour in olive oil until just barely covered.  Add a pinch of Italian seasoning and Kosher salt and roast in the oven for about 1 hour and 15 minutes, or until golden brown and soft.  Remove the saucepan from the oven and allow the garlic confit to cool.  Remove garlic cloves and store infused oil in the fridge for up to a week for another dishes.