Wednesday, November 24, 2010

Potato Pizza

I was sure about only one thing: I was making pizza for dinner. But my fridge and pantry had very little to offer as far as inspiration. Brussels sprouts? Nope. Parsnips? Nope. Cabbage? Nope. Potatoes? Nope. Wait a minute....maybe...yes. Yes, I can make a pizza with potatoes.

Turned out to be one of the best pizzas I've made in a while.

Adapted from Epicurious

pizza dough

150g soft goat cheese
couple glugs of olive oil
2 cloves of garlic minced
juice of 1/2 lemon

4 or 5 large fingerling potatoes
4 strips of bacon, cooked and chopped
1 bunch of green onions
1/4 cup parmesan cheese
coarse salt and pepper

Preheat oven to 500 degrees.

Cook fingerlings in boiling water until tender. Drain and let cool completely.
Meanwhile mix goat cheese, olive oil, garlic and lemon juice in a bowl until creamy. Add more olive oil or lemon juice if consistency is still too thick (should be spreadable).
Slice potatoes into thin coin shapes.

Roll out dough and cover with goat cheese mixture. Sprinkle half the green onions over the cheese. 
Place potatoes evenly over the dough, not leaving too much goat cheese showing.
Top with bacon and parmesan, and add a large pinch of coarse salt and a lots of fresh ground pepper.
Bake for 15 minutes or until golden brown.
Top with remaining green onions and serve.

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