You guys, this pizza may just be one of the best things I’ve ever made.
Let me confess something, I’m not crazy about recipe development. I love trying new things in the kitchen and letting myself be creative. But I hate hate hate cooking using measurements; I’m more of a cook by taste kind of person. That being said, I’ve created a new goal to post at least one recipe per week and it’s been a great learning experience so far. I’d love to share with you all the process of me learning to create recipes, because let me tell you it’s a lot harder than just cooking something that tastes good and writing down the list of ingredients. So that being said, this pizza was an adventure. It stressed me out, caused road rage when I had to rush to the store for a last minute super important ingredient (dough), and I really didn’t think it would turn out well, but somehow it came together to be one of the most incredible dishes I’ve ever cooked.
I’m still embracing my meal delivery chopped challenge and trying to make something new using ingredients sent to me, and my Blue Apron ingredients were the inspiration for this recipe tonight. Before getting started, I wrote out my list of proteins, carbs, veggies, sauces, and seasonings. I find that writing everything in my box in one list breaks the connection between the ingredients and the suggested recipes and helps spark my creativity. I noticed that this week I got a box pretty light on the proteins and pretty heavy on the carbs. And while it’s not the healthiest, who doesn’t love carbs on carbs? I had written potatoes and pizza dough next to each other and couldn’t stop staring at those two ingredients, so obviously I had to make this pizza. Potato pizza is something I had for the first time in Philly when I was pretty young and have never forgotten because it’s amazing.
The trickiest part of this recipe is the fact that pizza dough cooks pretty fast, but potatoes are notoriously slow. I don’t have a mandoline, but if you do, this is the time to break it out. Slicing the potatoes as thinly as possible is going to be your key to success here, as it will cut down the cook time of the potatoes to bring it in line with the dough. Another key piece to this recipe is being sure to really salt the potatoes. I’ve been assisting cooking classes lately, and one of the biggest things I’m learning is that it’s really hard to over salt your food. I think we can all get a little bit shy of salt sometimes, but the truth is it enhances all of the other flavors in your dish, so under salting is really going to do you a disservice. And seriously think about it, potatoes and dough are both pretty bland on their own. Pile those two ingredients on top of each other without properly seasoning and you’ll have yourself quite the boring dish, but season the potatoes properly and this will be so flavorful and so delicious.
Now I also have to tell you all about the dough drama I encountered while making this. Like I said, this was inspired by my Blue Apron ingredients including pizza dough which was labeled “use or freeze immediately.” I got my box a few days ago so I froze the dough per Blue Apron’s instructions. I went ahead and googled how to properly defrost pizza dough and one of the key elements was to make sure you do it in an airtight bag. Naturally, I didn’t listen. Water seeped into the bag and made my dough soggy and pretty gross looking so I had to run to Ralph’s and get some more. I guess all’s well that ends well though right? Especially when it ends covered in truffle oil.
This pizza is loaded with goat cheese, potatoes, and crispy prosciutto and topped with fresh arugula and truffle oil, so good!
- 3/4 pound gold potatoes roughly 4 small potatoes, thinly sliced, skins on
- 2 Tbsp extra virgin olive oil divided
- 1 1/2 Tbsp fresh rosemary
- 1 pound pizza dough homemade or store bought
- 1/2 cup spreadable goat cheese substitute ricotta if you don’t eat goat cheese
- 2 oz. sliced prosciutto
- 1/2 cup arugula
- Salt and pepper to taste
- Honey for drizzling
- Truffle oil for drizzling
In a large mixing bowl, combine sliced potatoes, 1 Tbsp olive oil, rosemary, and generous pinch of salt. Toss to coat potatoes with oil and seasoning.
On a greased baking sheet, roll out pizza dough. Spread remaining 1 Tbsp olive oil on dough and then spread with goat cheese. Top with potatoes and prosciutto.
Bake pizza for 15 minutes. Remove from oven and season with salt and pepper. Drizzle with honey and truffle oil. Top cooked pizza with arugula. Let cool before serving.