potato and kale pan pizza with ricotta

True new potatoes — freshly plucked out of the ground, their skin flaking off like a sunburn — are another one of those seasonal foods that come into your life for a fleeting moment. They delight you with youthful sweetness and tender delicacy, then quietly disappear into the horizon like the memory of a summer love.

I’ve been stalking that moment, pouncing on the first farmer’s market stand I saw displaying a bin of dusty, misshapen nuggets. I love baby potatoes all by themselves, simply steamed and doused with plenty of good olive oil or melted butter. But I also crave potatoes as a topping for pizza or flatbread. That particular combination of creamy starch and crisp dough is a carb-lover’s dream.

Traditionalists (and my 16-year old son) may reject pizzas with potatoes on them as some kind of blasphemy. That’s fine, I get it. But I believe they’re missing out on something delicious. And did I mention that leftover slices of this pizza make an amazing breakfast with a fried egg on top?

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