Moroccan Spiced Potato Pizza
Pizza night again! This time, I actually got it resembling round:
I made a Moroccan spiced potato pizza that was incredibly delicious. Since this involved planning ahead, I tried out James Beard's pizza dough recipe. I think the dough itself is really what helped shape it. Definitely making this one again! Also, found that using the side slicer on a cheese grater works wonderfully for getting the potatoes appropriately thin to cook on a pizza!
Difficulty: Easy Rating: Not quite Oregano's potato pizza, but definitely worth making again!
Moroccan Spiced Potato Pizza
Ingredients
Dough (makes enough for two pizzas)
2 1/2 cups all purpose flour
3/4 teaspoon active dry yeast
1 teaspoon kosher salt
1 cup warm water (100-105 degrees)
Toppings (for one pizza)
2 small potatoes, peeled and very thinly sliced
2 tomatoes
5 cloves garlic
1 shallot
1 1/2 tablespoons chopped fresh mint [I used 1+ tablespoons dried]
3/4 teaspoon salt [I used smoked sea salt]
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper [I used chipotle]
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
Olive oil
1 ball fresh mozzarella cheese
To make the dough: Combine flour, salt, and yeast in a large bowl. Slowly add warm water and combine well. Turn out onto floured surface and kneed for 15 minutes, until a smooth, elastic dough forms. Alternatively, combine in the bowl of a stand mixer fitted with a dough hook for approximately eight minutes. Form dough into a ball and place in a greased bowl, turning to coat. Cover with plastic wrap and a kitchen towel, and allow to rise for 1 1/2 to 2 hours.
To make the toppings: Seed the tomatoes by slicing them open and using your fingers to remove the seeds. Place the tomatoes, garlic, shallot,and spices in a small food processor. Combine until all ingredients are well chopped. Place in a bowl with the sliced potatoes and allow to marinate while the dough rises.
To assemble: Preheat oven to 550, with a pizza stone on the middle rack. Take half of your dough (use the other half for another pizza) and roll out on a lightly floured surface. Transfer to a pizza peel sprinkled with cornmeal. Lightly drizzle olive oil over the crust. Squeezing the excess liquid from your potatoes, lightly layer them on the pizza [it said in a single layer, but mine were too thin to bother with that, so I just made a thin layer]. Slice the mozzarella and top the potatoes. Transfer pizza to prepared stone that has been sprinkled with more corn meal. Bake for 10-15 minutes, until crust is golden and cheese is melted. Allow to rest for at least 5 minutes before cutting.
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| We'll just ignore that little indent... |
I made a Moroccan spiced potato pizza that was incredibly delicious. Since this involved planning ahead, I tried out James Beard's pizza dough recipe. I think the dough itself is really what helped shape it. Definitely making this one again! Also, found that using the side slicer on a cheese grater works wonderfully for getting the potatoes appropriately thin to cook on a pizza!
Difficulty: Easy Rating: Not quite Oregano's potato pizza, but definitely worth making again!
Moroccan Spiced Potato Pizza
Ingredients
Dough (makes enough for two pizzas)
2 1/2 cups all purpose flour
3/4 teaspoon active dry yeast
1 teaspoon kosher salt
1 cup warm water (100-105 degrees)
Toppings (for one pizza)
2 small potatoes, peeled and very thinly sliced
2 tomatoes
5 cloves garlic
1 shallot
1 1/2 tablespoons chopped fresh mint [I used 1+ tablespoons dried]
3/4 teaspoon salt [I used smoked sea salt]
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper [I used chipotle]
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
Olive oil
1 ball fresh mozzarella cheese
To make the dough: Combine flour, salt, and yeast in a large bowl. Slowly add warm water and combine well. Turn out onto floured surface and kneed for 15 minutes, until a smooth, elastic dough forms. Alternatively, combine in the bowl of a stand mixer fitted with a dough hook for approximately eight minutes. Form dough into a ball and place in a greased bowl, turning to coat. Cover with plastic wrap and a kitchen towel, and allow to rise for 1 1/2 to 2 hours.
To make the toppings: Seed the tomatoes by slicing them open and using your fingers to remove the seeds. Place the tomatoes, garlic, shallot,and spices in a small food processor. Combine until all ingredients are well chopped. Place in a bowl with the sliced potatoes and allow to marinate while the dough rises.
To assemble: Preheat oven to 550, with a pizza stone on the middle rack. Take half of your dough (use the other half for another pizza) and roll out on a lightly floured surface. Transfer to a pizza peel sprinkled with cornmeal. Lightly drizzle olive oil over the crust. Squeezing the excess liquid from your potatoes, lightly layer them on the pizza [it said in a single layer, but mine were too thin to bother with that, so I just made a thin layer]. Slice the mozzarella and top the potatoes. Transfer pizza to prepared stone that has been sprinkled with more corn meal. Bake for 10-15 minutes, until crust is golden and cheese is melted. Allow to rest for at least 5 minutes before cutting.
Yum! That remind me of a potato, asparagus and goat cheese one I tried. I was pleasantly surprised how good potatoes are on pizza!
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