Potato Pizza Recipe
I visited Rome unexpectedly last November. As energized as I was to see the Colosseum, Pantheon and Sistine Chapel, I was much more eager to attempt genuine Roman food. We had plunk down suppers consistently, yet I particularly adored the Roman road food. I feel weak at the knees over hand held food and Rome has a plenitude of it: fragrant, hot broiled chestnuts; strongly seasoned, smooth gelato; and fresh pizza à taglio.
Pizza à taglio, or pizza by the cut, is sold wherever in Rome. Meandering down the road, you'll see individuals grasping rectangular cuts of pizza enveloped with wax paper. Simply stop into one of the numerous bread kitchens, point at the pie that makes you excited, reveal to them how enormous a cut you need, hand over several Euros and you'll have a slim, fresh, fulfilling nibble.
I attempted a lot of various cuts with various garnishes, yet the one I continued getting back to was potato bianca. Not at all like most other tomato-beat Roman cuts, biancas are essentially finished off with olive oil, salt, and rosemary. Potato bianca are the equivalent, with daintily cut potatoes added to the blend. It may sound excessive, pizza finished off with potatoes, yet it truly isn't. The potatoes are cut so flimsy they essentially soften into a smooth layer of potato goodness.
I was glad to re-make my #1 road food at home. Taking a nibble took me directly back to Rome. I'll always remember my first glance at the Colosseum. We strolled the cobblestone roads, the setting sun marking the sky red and orange. The sun plunged out of nowhere, and an inky naval force blue sneaked in. The moon rose, monster, approaching and pale, and the Colosseum, outlined against the sky, looked genuinely huge.
I'm pizza, I am potato-topped: IAM POTATO PIZZA!
POTATO PIZZA RECIPE
MAKES 1 PIZZA
1 segment no-ply pizza batter
6-8 smaller than normal potatoes, cut paper dainty
1/2 head cooked garlic, daintily crushed
1/4 onion, cut and daintily sautéed
2 twigs new rosemary
olive oil
salt and newly ground pepper
One hour before you need to eat, preheat the stove to its most smoking setting, 500-550°F. Residue the batter liberally with flour and spot on a floured work surface. Tenderly shape batter into a 9×13″ square shape. Mastermind mixture on a floured heating sheet.
Brush olive oil everywhere on the batter and spread the squashed cooked garlic. Layer the potatoes, delicately covering. Add the onions and new rosemary. Get done with a light sprinkle of salt and newly ground pepper.
Prepare the pizza until the lower part of the outside is fresh and the top is rankled, around 10-12 minutes. Move to a work surface to cut. Present with squashed red pepper pieces and appreciate hot.