Purple Idaho® Potato Pizza

Ingredients:

  • 1 purple Peruvian Idaho® potato
  • 8 ounces pizza dough
  • 2 tablespoons crème fraiche
  • ½ cup crisp cooked applewood bacon lardons
  • ¾ cup shredded cheddar cheese
  • 1 tablespoon sliced green onions (green tops only)

Directions:

  1. Preheat oven with pizza stone in center of oven to 500° F.
  2. Slice potato into ⅛-inch thick slices. Place potatoes in shallow pan and cover with water. Bring to a simmer and cook until just tender. Drain and reserve.
  3. Stretch or roll pizza dough into 12-inch round. Slide dough onto pizza stone. Cook until just beginning to brown, 3-5 minutes.
  4. Remove pizza and stone from oven. Spread crème fraiche over dough. Sprinkle with ½ cup cheese. Evenly distribute bacon lardons over cheese. Arrange cooked potato slices over cheese in single layer, leaving some space between slices. Sprinkle with remaining ¼ cup cheese. Brush exposed edge of pizza crust with olive oil.
  5. Return stone and pizza to oven, placing on rack 3-4 inches below broiler. Broil 2-3 minutes until cheese is bubbly and just starting to brown and pizza crust is well browned.
  6. Remove from oven. Sprinkle with sliced green onions and serve.
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Yield: 1 individual pizza

Source:
Pete Zaaz
Pete Zaaz Pizzeria Brooklyn
Brooklyn, NY

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