|Sullivan Street Potato Pizza from Maggie Glezer's Artisan Baking Across America|
As I was once again looking for a bread to make a few days ago, I came across a recipe for Sullivan Street Potato Pizza. I know Sullivan Street Bakery is Jim Lahey's, so I was intrigued. The photo looked really wonderful. Using potatoes on pizza is not a new concept for me. Long, long ago when staying at Caesar's Palace during a conference my husband was attending, we stopped and ate at Spago's in the Forum Shops. I ordered a potato and rosemary pizza with Gorgonzola. It was absolute heaven. The potatoes, cut into slices about 1/4-inch thick, were in a single layer, well apart from each other. The rosemary was fresh and the Gorgonzola was creamy. I am not one for a lot of tomato sauce. My preference is generally a white pizza of some kind and this fit the bill. Don't get me wrong, I really love a good, fresh Margherita Pizza too. I digress.
The thing is, ever since that pizza at Spago's, I have made something similar for myself most times I make pizza at home. I had nothing to go on for a recipe except my memory, but the pizzas still taste fabulous. When the rage of making pizza on the grill took over, I was making my potato, rosemary and Gorgonzola pizzas on the grill. I bake the potato ahead and slice it to use on the pizza. So finding this recipe for a potato pizza with rosemary made me curious. I did not look it up online but just followed the book as stated. I am beginning to wonder a little about how true these recipes are.
|Sliced Pizza with piles of potatoes|
I believe something went amiss in Ms. Glezer's rendition of the recipe. While her recipe states that it makes 2 smaller or one half-sheet pan size pizza, the topping calls for a whopping FOUR POUNDS of Yukon Gold potatoes. That is a lot of potatoes, folks. I was looking online just now and there is a recipe for Sullivan Street Potato Pizza out there in various places, making a pizza crust of the same size, but using TWO potatoes. Not even two pounds, but just 2 potatoes. I am digressing again, sigh. I followed the recipe as stated in the book. I used the whole 4 pounds of potatoes, though it seemed awfully excessive. I used a whole onion, as called for, though this part left my husband out as he hates onions on something where he can see the pieces. I did what the book said and layered the very thin slices of potato with salt, allowing them to drip for a while, then squeezing excess liquid out before combining them with the onion and rosemary and setting them onto the pizza "dough".
|Very wet dough | large colander of potatoes with onion and rosemary | all ingredients on the dough|
|The dough on the pan; note how wet it is|
|Slices on a plate|
All in all, I would make this recipe again, with modifications. I would certainly use less than half the potatoes called for. The fact that they are sliced so thinly makes sense to sort of pile them on. I would use less onion and more rosemary and definitely keep the Gorgonzola! I do not believe it is worthwhile to put the book's version of the recipe here. The recipe, copied directly from the book can be found here, if you are interested. I am going to try the dough recipe found online for this "same" pizza, from either Martha Stewart or Smitten Kitchen. The recipes on those two sites look identical. The ingredient amounts for the dough are far different, as well as for the potatoes. The pizza I made turned out good, but the amount of potatoes was just too much.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.