Potato Pizza may have sounded to you as authentic as egg pizza or the infamous gyro topping in shabby tourist dens so far? Then it's high time to finally shed some light on this original Italian street food! Especially in Rome, "Pizza con patate" has been extremely popular for ages. No wonder: the typical Roman pizza dough is super fluffy and a bit thicker than the classic Neapolitan pizza dough. Meaning for you: a nice base for stable toppings!
So that the part also looks visually appealing, simply top your dough with colorful potatoes and rosemary. Instead of mozzarella, in this recipe, you simply go for a blue cheese with a real punch - the hearty potato topping can easily handle such a flavor kick. The trick, of course, comes at the end: white lardo that melts on the hot pizza and a hint of honey that really pushes the whole thing forward!
MY TIP:
If you can't get white lardo, the recipe works just as well with regular bacon. However, you should put it on your pizza before baking so that it can render a bit and become crispy!
Ingredients
For 6 servings
Ingredients
Equipment
nutritional values per serving
Preparation in 6 steps
Place a pot of water on the side burner at medium heat. Parboil unpeeled potatoes in it for 10 minutes, peel them while still hot, and let them cool completely. Slice into 2mm thick slices. Toss with some olive oil, finely chopped rosemary, and salt, and set aside.
Peel garlic and chop very finely. Mix ricotta with olive oil, garlic, lemon zest, and a splash of lemon juice until smooth. Season with salt and pepper, and set aside. Roughly tear apart the Gorgonzola and refrigerate.
Grease baking sheet with olive oil. Shape the dough on a lightly floured work surface by pressing and stretching it with your hands from the center outwards to a thickness of about a finger on the size of the baking sheet. Place it on the baking sheet and spread with the ricotta mixture.
When baking in the gas grill, place a heat-resistant elevation (about 5 cm) in the indirect zone. Pre-bake for 3-4 minutes.
Cover with potato slices and Gorgonzola and bake for another 8-10 minutes.
Spread Lardo on the still hot pizza and serve drizzled with honey.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!