Pizza Today - February 2025 - 48

Kitchen
You Say Potato, I Say...
Potatoes are amazing
on pizza - end of story
By Jeremy White
POTATOES ARE AMAZING ON
PIZZA, AND THAT'S THAT. PERIOD.
MIC DROP. BOOM.
I remember the fi rst time I ever had
a pizza that featured potatoes. Th at
was more than 20 years ago. It was
made at a competition at Pizza Expo
that was called " Pizza Festiva. " Th at
was the precursor to what we all now
know and love as the International
Pizza Challenge. Th is particular pie
was made by Tony Palombino. And it
rocked my notion of what pizza could
be. Th ough non-traditional, it hit all
the right spots. Ever since then, I've
seen a proliferation of pizzas across the
country that utilize the humble potato
in some way, shape or form. Here are
some potato pizza recipes that will
take your menu to new heights. Enjoy!
Hot Potato Sicilian Pizza
by Tony Gemignani
1 Sicilian pan 12 x 18
1 32-36 ounce dough ball
12 slices whole milk or dry mozzarella
(1-ounce slices)
4 ounces thinly sliced red and white
potatoes (Soaked in water for several
hours before use to release the starch
for better cooking)
4 ounces chopped Applewood smoked
bacon, partially cooked/rendered
4 ounces sliced sweet piquante peppers
2 ounces chopped green onions
4 ounces buttermilk Ranch
Pinch or grated Romano
Pinch of dry oregano
Garlic, extra virgin olive oil drizzle
Salt & pepper
Olive oil
Push your Sicilian in a lightly coated
Sicilian pan.
Allow dough to rise for 1 and ½ hours
at room temperature. Carefully make sure
48 / PIZZATODAY.COM / FEBRUARY 2025
your dough is pushed to the corners of the
pan.
Par-bake at 525-550 F.
Take the pizza out of the oven, then
carefully add a generous amount of olive oil
into the bottom of the pizza, on the inside
of the pan. Add sliced mozzarella, leaving a
¼-inch border.
Add potatoes and bacon, then place the
pizza back into the oven until golden brown.
Remove pizza from of the oven and cut
into desired slices.
Finish with both peppers, green onions,
oregano, Romano, salt, pepper, and zigzag
with Ranch. Serve and enjoy.
Potato and Poblano Pizza
12-ounce dough ball
8 ounces shredded mozzarella
1 whole poblano pepper
4 ounces thinly cut potato (about 1 whole
red potato or purple potato or ½ a
sweet potato or russet)
2 ounces grated Pecorino Romano cheese
1 ounce garlic oil (about 1 teaspoon
minced garlic in 1 oz extra virgin olive
oil)
1 tablespoon fresh chives
2 ounces goat cheese
On a slice or mandolin, thinly slice
potatoes, about an ⅛ inch thick. Place in
cold water.
Roast poblano pepper (toss in olive oil,
place on sheet tray and cook at 400 degree
F for 20 minutes or until blistered.
Take poblano out of oven, cover for 15
minutes, then peel and de-seed.
Roughly chop chives.
Assemble Pizza:
Push out dough ball.
Evenly distribute cheese.
Place poblanos on top of cheese in long
strips.
Scatter potatoes oven pizza, alternating
types.
Drizzle garlic oil on top of potatoes.
Sprinkle on Pecorino Romano, making
sure to add a heavy amount on the
potatoes surface so that it bakes on with
the garlic oil.
Bake for 8 minutes or until crust is golden
brown.
Take pizza out of the oven and scatter on
chives and goat cheese.
Pancett a and Potato Pizza
One 14-inch pizza shell
¼ pound lean pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 large redskin potatoes (about 1 pound),
peeled and sliced almost paper-thin
½ cup chopped scallions, white part only
½ teaspoon dried rosemary, or 2 teaspoons
fresh, chopped
½ teaspoon dried thyme, or 2 teaspoons
fresh, chopped
1 teaspoon red pepper lakes (optional)
¼ cup grated Parmesan cheese
In a small sauté pan over low heat, cook
the pancetta until it renders most of its fat
and starts to get crispy, about 7 minutes.
Reserve.
Brush the crust, including the edge, with
the olive oil.
Sprinkle on the minced garlic.
Arrange the sliced potatoes, slightly
overlapping them, up to the border of the
crust (leave about a half-inch border).
Sprinkle on the scallions, rosemary,
thyme and red pepper fl akes. pour the
reserved pancetta, including the fat in the
pan, evenly over the pizza.
Sprinkle on the Parmesan cheese.
Bake.
JEREMY WHITE Is Editor-in-Chief at
Pizza Today.
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