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Prep 25 mins
Cook 15 mins
This is one of the best pizzas topped with mashed potatoes. Best to bake in a conventional oven on a pizza tile; if you don’t have one, use a pizza pan or large baking sheet. This mashed potato topping, flavored with red onions, shallots and rosemary, becomes crusty outside but soft within in the hot oven. The dough recipe yields enough for 2 pizzas; make one right away, the other will keep for at least a week in the refrigerator.
- 3⁄4 cup lukewarm water
- 1 tablespoon honey
- 2 1⁄2 tablespoons active dry yeast
- 2 1⁄2 cups unbleached flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon salt
- 1⁄4 cup milk
- 2 tablespoons olive oil
- 1 lb yukon gold potatoes or 1 lb red potatoes, scrubbed and quartered
- 4 tablespoons unsalted butter (1/2 stick)
- 1 medium red onion, coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh rosemary leaves or 2 teaspoons dried rosemary
- 3 tablespoons dry white wine
- 5 tablespoons olive oil
- 1⁄2 cup milk
- 3 tablespoons minced fresh chives
- salt and fresh ground white pepper
- 2 tablespoons cornmeal
- 1⁄4 cup freshly grated parmesan cheese
- TO MAKE DOUGH: In a small bowl, combine 1/4 cup lukewarm water, honey and yeast. Set aside in a warm place until foamy, 10 to 15 minutes.
- Combine both flours, salt, milk and olive oil in the bowl of an electric mixer (if mixing by hand, use a wooden spoon). With motor running on high speed, pour in yeast mixture and most of remaining 1/2 cup lukewarm water. Beat just until dough leaves the sides of the bowl and forms a ball; dough should be elastic. If it is too dry, add a bit more water. If too moist, knead in more flour by hand.
- Lightly flour a board and knead dough for 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. (If preparing ahead, place dough in a plastic bag, seal tightly and refrigerate for up to a week. Cut dough in half and bring to room temperature before stretching.).
- MEANWHILE, MAKE TOPPING: Cover potatoes with cold water in a large saucepan and bring to a boil. Simmer briskly until tender, about 15 minutes.
- While potatoes are cooking, melt 3 Tablespoons butter in a large nonstick skillet over low heat. Add onion, garlic, 2 rounded Tablespoons shallots and rounded Tablespoon fresh rosemary. Cover the skillet with a tight fitting lid and cook, stirring occasionally, until onions are tender, 7 to 10 minutes. Uncover, increase the heat to medium, add wine and stir until liquid evaporates. Set onions aside.
- When potatoes are tender, drain well and return them to the saucepan. Over very low heat, thoroughly mash potatoes with a masher. Beat in remaining 1 Tablespoon butter and 3 Tablespoons olive oil. Add enough of the milk to make a fairly creamy potato mixture that will spread easily. Remove from the heat, blend in chives and salt and pepper to taste. Set aside.
- TO ASSEMBLE: Preheat oven and pizza tile, if using, to 500 degrees F. Sprinkle a pizza pan, baking sheet or pizza peel, if using a tile, with cornmeal. Punch down dough and divide into 2 balls. Place 1 ball in a large plastic bag, seal tightly and store in the refrigerator for later use with another topping.
- On a lightly floured surface, roll out dough into a large round. Begin stretching dough over closed firsts to make a thin 12 inch round. Place round on the prepared pan or pizza peel. Coat surface of pizza dough with remaining 2 Tablespoons olive oil. Spread surface with potato mixture. Top with onion mixture, followed by grated cheese. Bake until bottom of crust is nicely browned, 12 to 15 minutes. Serve at once.
- Makes a 12-inch pizza; serves 2 to 4.
- Serve with this wine if you wish. Marietta Cellars NV “Old Vine Red” (California: Sonoma Country).
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