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?
This slow-rise pizza dough recipe is my current favorite. It’s pretty hands off and easy to work with, and it bakes on a simple sheet pan. The only “hard” part is planning ahead, as it needs a full 24-hour ferment in the fridge. The dough develops flavor during its slow chill, and bakes up crusty and evenly spaced with air bubbles, so I think it’s worth investing the time.
For some reason, freshly dug potatoes are hard to track down in grocery stores (at least where I shop). Fortunately, this recipe works with supermarket potatoes too, just pick small ones with no green spots.
potato and kale pan pizza with ricotta
Makes one 18-inch pizza. Plan on making the slow-rise dough one day ahead of serving.
- 1 pound small (ping-pong ball sized) potatoes, red or yellow, halved
- Extra-virgin olive oil
- 4 cups kale leaves, shredded
- 1/2 cup grated Parmigiano cheese
- 1/3 cup thinly sliced red onion
- 1/2 cup fresh whole milk ricotta cheese
- 2 pounds pizza dough (see recipe below or use your favorite)
Slow Rise Pizza Dough:
- 1 1/2 cups cool water
- 2 teaspoons sugar
- 3/4 teaspoon instant yeast
- 1 tablespoon extra virgin olive oil
- 3 1/2 cups (500 grams) all-purpose flour
- 3 1/2 teaspoons fine sea salt
Heat oven to 400 degrees.
Toss potatoes on a baking sheet with enough olive oil to coat generously and 1/2 teaspoon salt. Roast until tender and golden (but not brown, as they will bake again with the pizza), 20-25 minutes.
Toss the kale leaves in a bowl with 2 teaspoons olive oil and a large pinch of salt.
Adjust oven temperature to 475 degrees.
Sprinkle half the Parmigiano over the surface of the prepared dough (see below). Scatter the kale evenly over the dough, followed by the potatoes and onion. Sprinkle the top with remaining Parmigiano.
Bake until edges of the pizza are rich golden brown, about 15 minutes. Remove from the oven and immediately dollop the ricotta cheese over the pizza. Cool 5 minutes before slicing (it's easiest to slide the pizza out of the pan onto a cutting board to slice).
To make the dough:
Combine all the ingredients except for the salt in a heavy duty mixer fitted with the dough hook. Mix on medium speed until all the flour is incorporated.
Let the mixture rest for 30 minutes, then add the salt and knead on medium speed for 2 minutes. The dough should be smooth and elastic.
Cover the bowl with plastic wrap and set it on a counter for 1 hour, then place in the refrigerator for 24 hours.
About 4 - 5 hours before making pizza, transfer the dough to a floured surface and gently shape into a smooth ball. Place the dough on an 18 x 13-inch rimmed baking sheet coated with 1 tablespoon olive oil. Cover the dough with a towel and let it sit until doubled in size.
Stretch the dough to fit the pan, extending all the way to the edges of the pan. Add toppings and bake according to above recipe.