Makes One 13×18 Inch Pie
1 quart/ 1 liter lukewarm water
4 teaspoons table salt or fine sea salt
1 kilo/about 2 pounds Yukon Gold Potatoes, peeled
1 cup(150 grams)diced yellow onion
1/2 teaspoon (2 grams) freshly ground black pepper
about 1/3 cup extra virgin olive oil
1/2 recipe(400 grams) Pizza Dough
about 1 tablespoon (2 grams) fresh rosemary leaves
1.Pre-heat oven to 500*F ,with a rack in the middle.
2. In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a mandoline to slice the potatoes very thing(1/16 inch thick) and put the potatoes directly into the salted water so they do not oxidize and turn brown. Let soak in the brine for 1 1/2 hours(or refrigerate and soak for up to 12 hours) , until the slices are wilted and no longer crisp.
3.Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper,and olive oil.
4.Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie , as the outside tends to cook more quickly.
Sprinkle the pie with the rosemary.
5. Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.
[...] November 17, 2009 by gastronomy612 So Jim Lahey (YES! THIS Jim Lahey) has a new that came out called My Bread, or rather, my bread. Because of this, his book reviewed with a recipe in Gourmet’s last issue in November. The title of the recipe is called Pizza Patate and includes the necessary pizza dough recipe as well. When I first considered making this I was falsely under the impression that it would be much like a potato knish, or even sort of close to gözleme. However, after using my brain and eyes to read through the recipe a week thereafter, I came to realize it was nothing more than a potato topped pizza recipe. It was also not a baked potato pizza a la Pizza Luce which I love love love. On the other hand, it was because it was none of these things that I became intrigued and made a serous commitment to make Pizza Patate. [...]