Potato pizza–really, not the first thing that comes to my mind when I hear my favorite word “pizza”. I usually think tomato sauce, mozzarella cheese, pepperoni and sausage. But after having this pizza, I am converted to a non-traditional pizza lover.
Some time ago, I was watching an episode of Food Network’s “The Best Thing I Ever Ate” on the favorite pizzas of several chefs. Chef Alex Guarnaschelli was describing her favorite from Five Points in New York City, a very strange white pizza. They took a pizza dough which was very thin and added a layer of thinly sliced Yukon Gold potatoes, then a layer of Fontina cheese and drizzled it with white truffle oil. They cooked the pizza in a very hot oven.
It looked very simple to make, had an interesting combination of ingredients, and since I had been looking for a non-traditional pizza to make, I decided to try it out. It was amazing! The first time I made it, I didn’t have white truffle oil, but I did have some truffle salt which gave the pizza a nice earthy flavor. I finally tried the white truffle oil on the pizza, and I liked the pizza better with the truffle salt, and a lot cheaper. I used an incredible pizza dough recipe I learned in a recent class on making pizzeria style pizza at home. For those of you who don’t want to hassle with making dough, use store-bought crusts. I also made this recipe with “Boboli” thin pizza crusts and it turned out great. If you’re looking for something a little different, give this one a try. You won’t be disappointed.