Idaho® Fingerling Potato Pizza

Idaho® Fingerling Potato Pizza

Rocco Whalen
Fahrenheit, Rosie & Rocco’s, Rocco’s at the Q
Cleveland, OH, and Charlotte, NC

Yield: 6 to 8 slices



  1. In a small bowl dissolve yeast with warm water
  2. After yeast starts to bloom add remaining ingredients except olive oil
  3. Spin all ingredients in electric bowl with hook attachment for 6 minutes then add olive oil and spin for 2 more minutes
  4. Proof then, retard dough in cooler under cold , wet towel
  5. Roll dough until approximately 10 inches round
Pizza Toppings
  1. Roast fingerlings with skin on for 30 minutes at 350° F until tender and season with salt and pepper and slice
  2. Saute mushroom slices aggressively in hot oil until crisp
Pizza Assembly
  1. Top pizza dough by alternating pizza toppings of potato, mushrooms and cheese
  2. Bake at 500° F for 8 to 10 minutes