Yugon Gold Potato White Pizza

I saw a pizza episode of “The Best Thing I ever Ate” the other day and Alex Guarnaschelli said that her favorite pizza was the Five Points, yukon gold potato pizza. Well this sounded interesting and new, so I ran out and whipped up what I thought the pizza would be like – and let me tell you, it sounds super funky, but man oh MAN it was good! See recipe and photos to follow.

Ingredients:

  • Pizza Dough – I used this recipe.
  • Mozzarella – I used fresh mozz here, which I liked a lot, but the grocery store stuff would work too.
  • One Yukon Gold Potato
  • Rosemary
  • Garlic Salt – I used Chico Spice Garlic Powder, made right here in Chico.
  • Black Pepper
  • Olive Oil

Preheat your oven to as high as it will go. Slice your potato up into the thinnest possible slices you can. Using a mandoline would make this process a piece of cake, but all I had was a knife, so I cut slowly and carefully. Next, spread out your dough onto whatever pan, peel, or whatever you are going to use to bake the pizza. Use a silicone brush to brush on a thin layer of olive oil. Next, give the whole crust a light sprinkling of garlic salt and rosemary, and then crack a bit of fresh black pepper on top of the spices. Then, spread out the potatoes in concentric circles around the pie. Place your medallions of cheese down on top of the potatoes. Put a few dribbles of olive oil down on top of the pie and I like to brush on some more oil on the outer crust (and dash on some more garlic salt on there for a yummy finish to each slice).Β  Place it in the oven until you see some nice browning on the cheese and crust and that’s it! You’ve got yourself potato pizza my friend! Enjoy πŸ™‚

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3 CommentsLeave a comment

  1. It’s fabulous and bursting with flavor! Especially the rosemary!

  2. Good start. But the keys to this Yukon Gold Potato pizza are the truffle oil and the three cheeses: Asiago, Fontina and Mozzarella. Make it again and post for us!

    • Dang! That’s a good point. And I do have a certain bottle of truffle oil that has been begging to be opened… I’ll get back to you on this πŸ™‚


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