An Old Friend – Potato and Artichoke Pizza

potato_artichoke_pizza

This is my favorite pizza. I used to make it all the time, but at some point felt it wasn’t very nutritionally balanced so it faded from my repertoire. But really if you serve it with a salad or sauteed greens the problem is solved. This is a white pizza topped with sliced potatoes, artichoke hearts, Gruyere, red onion and thyme. The ingredients don’t scream height of summer, if this pizza were to have a season it would be a fall/winter, but having just rediscovered it I was anxious to share it with you.

potato_pizza_ingredients

For the artichokes I use marinated artichoke hearts, they’re usually found near the olive section. They require no prep except slicing and give a nice lift to the earthy flavours. Some other toppings you could add to this pizza are Gorgonzola or olives (for a pungent kick) or lightly cooked spinach with the water pressed out (for some green).

potato and artichoke pizza

Potato and Artichoke Pizza

2 medium Yukon Gold potatoes, peeled, cut in half and sliced 1/4 inch thick
3 marinated artichoke hearts, sliced
1/2 small red onion, thinly sliced
200g Gruyere, grated
small piece of Pecorino Romano, finely grated
4 cloves of garlic, diced
olive oil
salt and pepper
few sprigs of thyme, leaves picked from stems

whole wheat pizza dough
flour for rolling dough

Take pizza dough out of fridge and let rest at room temperature for 1/2 to 1 hour. This will make the dough easier to roll out. You can prep the rest of the ingredients in the meantime.

Preheat oven to 500°F.

Heat a pan over medium heat, add a generous glug of olive oil. Add the sliced potatoes and give them a turn so they all get coated with oil. Season with salt and pepper, cook for 3 – 4 minutes until the potatoes just start to colour. Dislodge potatoes from bottom of the pan every minute or so. Add garlic to pan and toss. Add a couple of tablespoons of water, cover pan with lid and cook till potatoes are done (about 8 minutes) stirring every so often to prevent sticking. The potatoes should just be cooked through, but firm, not mushy. If they caramelize and go golden, even better.

Roll out pizza dough and place on a pizza pan. I use perforated pans.

Brush dough with olive oil, or you can use some of the oil the artichokes came in.

Next scatter over the Gruyere, followed by the potatoes, then the artichokes and red onion. Top with a dusting of Pecorino Romano, thyme, salt and plenty of freshly ground black pepper.

Cook pizza in preheated oven for 10 minutes or till lightly golden. Let pizza rest 10 minutes before cutting.

 

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