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Patata Mozzarella Al Taglio (Potato and Mozzarella)
Patata Mozzarella Al Taglio (Potato and Mozzarella)
Makes enough for 1 half-sheet pan pizza (18 x 13 inches)
INGREDIENTS
2 russet potatoes with skins, about (680g)
1/4 cup (59 ml) extra-virgin olive oil, plus more
for drizzling
2 tablespoons (5.5g) coarsely chopped fresh rosemary
Sea salt and freshly ground black pepper
13 ounces (369g) shredded whole-milk mozzarella cheese
Pizza dough (prepared for a half-sheet pan)
DIRECTIONS
1. Prepare the Potatoes
Place the potatoes in a medium saucepan and cover
with 1 inch (2.5 cm) of water.
Bring to a boil over
high heat and cook until a knife slides in and out
easily, about 25 to 30 minutes.
Remove from water and
let cool. When cool enough to handle, peel off and
discard the skins.
Break the potatoes into bite-size
chunks with your hands into a bowl.
Stir in the 1/4
cup (59 ml) oil and rosemary, then season generously
with salt and pepper.
2. Assemble the Pizza
Stretch your dough to fit a lightly oiled half-sheet
pan. Scatter the 13 ounces (369g) of mozzarella
evenly over the dough.
Distribute the potato chunks
over the cheese. Drizzle a little more olive oil over
the top to ensure the potatoes crisp and brown.
3. Bake
Bake at your oven's highest setting for 10 minutes.
Rotate the pan and bake until the dough is puffed and
golden brown on the edges, about 10 minutes more.
4. Finish
Remove from the oven and finish with a final light
drizzle of oil, salt, and pepper.
Pro-Tip: For the most authentic experience, cut this
style of pizza with kitchen scissors.
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