Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyone else: a resounding “huh?” That’s the thing about pizza with potato – it sounds strange, until you try it, and then you just get it.
A die-hard Linguiça fan on pizza, I was blown away by the idea of putting a potato on a pizza. Tender yet toothsome potatoes and Linguiça come together in a one of a kind pesto pizza experience.
Add this unbeatable flavor combination to your pizza-making repertoire now. Then when someone mentions potatoes on a pizza, you’ll know.
- 1 pound pizza dough (divided)
- 1/4 cup all-purpose flour (for dusting)
- 1/4 cup pesto
- 2 cups grated mozzarella/provolone cheese
- 1 red skinned potatoes (very thinly sliced)
- 1/4 teaspoon Italian seasoning
- Olive oil
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes
- 1/4 pound ground Linguiça
- Preheat oven to 480° – 500°.
- Allow the pizza dough to come to room temperature. On a lightly-floured work surface, form the dough into one large balls, collecting the sides and tucking them under to create a smooth outer surface. Cover the dough with a damp towel and allow to rest for at least 20 minutes.
- Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 – 2 minutes. Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.
- Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk. Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.
- Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1/2-inch of the edge, being careful to leave a pesto free edge. Top with an even layer of the grated mozzarella/provolone cheese followed by Linguiça, and slices of parboiled potatoes. Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes. Lightly brush the exposed crust with a bit of olive oil to promote browning.
- Carefully slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes. Remove the pizza from the oven and allow it to rest for a few minutes before slicing.
Garnish with green onion.