Friday, February 17, 2012

Potato Pizza Crust

This is the first time that I experimented with a Pizza Potato Crust. I got the recipe from the cookbook 300 Best Potato Recipes: A Complete Cook's Guide by Kathleen Sloan-McIntosh. I played around with it to cook a new pizza recipe for my family. What are some of your favorite pizza crust?

If you like potatoes then this is your cookbook. I could not believe all the different varieties of recipes in this book. I tried the pizza potato crust because it was truly something I would not have thought of on my own. The description of the recipe is the reason why I tried it.

"As un-classically Italian as this preparation may sound (full recipe Potato-Crusted Margherita Pizza) it is actually a traditional recipe style from Apulia, in southern Italy. I first had this at a little sidewalk bakery cafe in the city of Lecce."

Potato Crust

Ingredients

1 large floury potato, peeled and quartered
1/2 tsp salt
1/4 cup extra virgin olive oil
3/4 cup all purpose flour

Directions

1. Follow Step 1, *Classic Mash Deluxe (pg. 50), adding only 1/4 tsp salt to cooking water.
2. Preheat oven to 450. When done with Step 1, transfer cooked potato to a bowl. Using a potato masher, mash potato with 1 Tbsp of oil. Knead in remaining 1/4 salt and flour, adding flour a little at a time until mixture forms a soft dough (if dough is sticky after using the recipe amount of flour, add a little more or even a little water to help the dough come together). Shape into a disk on a lightly floured surface, roll out the dough into a 12-inch round.
3. Transfer dough to pizza pan or pizza stone that is lightly greased. Add toppings and bake 15 minutes or until edges are golden.

*Classic Mash Deluxe for this recipes just means that you place the potato in a saucepan and add cold water to barely cover it, add salt. Cover loosely and bring to a boil over high heat. Reduce heat and cook for 20 minutes or until the potato is tender all the way through when prodded with the tip of a paring knife. Drain, leaving potato in saucepan. Return to very low heat and shake the pot back and forth to remove any trace of moisture. This will make the potato dry, light and fluffy.

CLICK, here to get the Potato-Crusted Margherita Pizza Recipe.




2 comments:

Raisha said...

Hi, I want to make this gluten free using a bread gf flour mix, 1/2 cup rice flour, 1/4 cup potato starch, 1/4 cup chickpea flour + 1 tsp gelatin. Will this work out? Please let me know, thank you! ^^

SusieQTpies said...

Raisha sorry for the delay! Your comment went to SPAM. I don't know if it will work but it is so worth the try. IF you get it to work let me know. Do you have a blog?

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