Potato Lyonnaise Pizza with Brie Cheese

"This is a delicious pizza that takes full advantage of a classic potato recipe. Idaho® Russet Potatoes provide the perfect foundation for all of the quality ingredients in this dish. They cook up beautifully, they look great and they taste even better than they look." - Robert Okura

Ingredients:

  • 2 tablespoons clarified butter
  • 8 ounces Idaho potatoes, peeled, boiled, and cut into 1/8-inch thick slices
  • 2 ounces prepared caramelized onions, chopped into 1/2-inch pieces
  • 8 ounces prepared pizza dough
  • 1 teaspoon garlic-infused olive oil
  • 1/4 cup béchamel sauce
  • 2 ounces Mozzarella cheese, grated or shredded
  • 1 ounce Swedish Fontina cheese, grated
  • 3 halves oven-roasted Roma tomatoes, cut into 1/2-inch pieces (fresh or oil-packed sun-dried tomatoes may be substituted)
  • 6 slices Brie cheese, 3 inches long by 1/4-inch thick
  • 1 tablespoon Parmigiano-Reggiano cheese, grated
  • 1 tablespoon Pecorino Romano cheese, grated
  • 1/2 ounce fresh watercress
  • 1/2 ounce baby arugula
  • 1 ounce pancetta, cut into 1/4-inch pieces and cooked until crispy
  • 2 teaspoons olive oil
  • 1/4 teaspoon fresh lemon juice
  • pinch kosher salt
  • pinch freshly ground black pepper
  • 1 tablespoon crème fraîche

Directions:

  1. Preheat oven, preferably wood burning, to 500°F.
  2. Melt the butter in a sauté pan set over medium-high heat. Add the potato slices to the pan and cook until they have become slightly brown around the edges. Add the caramelized onions and gently toss together. Set the potato mixture aside, allowing it to cool.
  3. Stretch the pizza dough into a round shell, 10 inches in diameter. Place the dough onto a lightly floured work surface and brush with the garlic-flavored olive oil.
  4. Ladle the béchamel sauce onto the dough, spreading it evenly over the entire surface. Sprinkle the mozzarella and fontina cheeses onto the dough. Place the potato and onion mixture onto the pizza dough, evenly distributing them over the entire surface. Sprinkle the oven-roasted tomato pieces over the potatoes.
  5. Layer the slices of Brie cheese onto the pizza in a "star" pattern. Sprinkle the Parmesan and Romano cheeses over the pizza.
  6. Using a pizza paddle or flat-sided sheet tray, transfer the pizza to a preheated pizza stone in a wood-burning oven, and bake for 4 to 5 minutes (5 to 7 minutes for a conventional oven) or until the crust has become crispy and golden brown.
  7. While the pizza is cooking, toss together the watercress, arugula, pancetta, olive oil, lemon juice, salt and pepper. Set aside.
  8. When the pizza is done, remove it from the oven, and cut into 4 or 6 pieces. Transfer to a serving platter, drizzle a little crème fraîche evenly over the top, and garnish the pizza with the watercress and arugula salad. Serve immediately.
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Yield: 4 - 6 servings

Source:
Robert Okura
The Cheesecake Factory

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