Ready for some food fun? How about purple potato pizza? We have two recipes, one a grandma pizza with bacon and pesto, the second a Sicilian-style pizza with prosciutto.
September is National Potato Month, August 19th is National Potato Day, and February 22nd is National Cook A Sweet Potato Day.
There are 11 pizza holidays! Here’s the full list.
> Forty different types of pizza.
If you don’t have garlic oil, it’s easy to make. Since the potatoes need to soak for two hours, use the time to infuse regular olive oil; the instructions are below.
1. SOAK the potatoes in a bowl of cold water for 2 hours.
2. PREHEAT the oven to 500°-550°F. Lightly coat the pan with olive oil. Push the dough out to the corners of the pan. Carefully dimple the dough using your fingertips.
3. ALLOW the dough to rise for approximately one hour. Dimple the dough again, degassing it, and place the pan into your oven. Par bake the crust until it’s slightly golden brown, approximately 5-7 minutes.
4. REMOVE the crust from the oven and carefully spread 2 tablespoons of extra virgin olive oil on the bottom of the crust. Top the pizza with sliced mozzarella leaving a 1/4 inch border.
5. PLACE the sliced potatoes evenly atop the pizza then add the bacon.
6. RETURN the pan to the oven. Cook until golden brown; the total bake time ranges between 10-18 minutes.
7. REMOVE the pizza from the oven and cut it into nine squares. Add the pesto, feta cheese, rosemary, romano cheese, and garlic oil drizzle. Serve and enjoy!
To Make Garlic-Infused Olive Oil
Add 1 cup of everyday olive oil to a saucepan, along with two peeled garlic cloves. Simmer for 15 minutes.
If you like roasted garlic flavor, cook another 5 minutes or until the garlic is gold3en brown.
A Sicilian pizza is a deep dish pie. This recipe, from Colavita, uses a focaccia recipe for the dough.
But even though it’s a thick crust, says Colavita, the dough is light and airy—and delicious.
Colavita also notes: “A digital scale is imperative for bread and pizza making. It’s a small investment, and we highly recommend it.”
1. MAKE the dough. Pour the water into a medium bowl. Add the active dry yeast (and poolish—see the note below or starter, if using) to the water and stir vigorously. Allow it to rest for 5 minutes. The mixture will become foamy.
2. ADD the flour, semolina, sugar, and salt to the bowl of a stand mixer. Mix to blend all the ingredients. Pour in the yeast mixture and the 3 tablespoons of olive oil.
3. MIX on low speed for 8-10 minutes, scraping down the sides of the bowl if necessary.
4. OIL a large bowl with a little olive oil. Place the dough into the bowl, cover with plastic wrap and allow to rise at room temperature for 1.5-2 hours.
5. BRUSH the pan with olive oil. After 2 hours, punch the dough down (this is called degassing) and place the dough in the prepared pan, stretching it gently with your fingertips to take the shape of the pan. Drizzle 1 tablespoon of olive oil over the top of the dough, smoothing it over the surface with your hands. Cover with plastic wrap and allow it to rest for 30 minutes.
6. PREHEAT the oven to 450°F. Remove the plastic wrap from the dough. Scatter the potatoes over the top of the dough. It’s best if you place them in a single layer so they cook completely.
7. PLACE the prosciutto on top of the potatoes, distributing the pieces evenly. Drizzle another tablespoon of olive oil over the top and sprinkle with the rosemary, sea salt, and freshly ground black pepper.
Poolish, also called biga, is a pre-ferment that makes baked goods soft, fragrant and aromatic.
If you’d like to make this recipe with sourdough or poolish, use 100g of either and remove 50g each of the water and bread flour. Simply add the 100g of starter/poolish to the water along with the active dry yeast in the first step. Poolish adds flavor to the crust.
To make a poolish: In a medium glass or plastic container, combine 50g warm (80°F) water, 50g flour, and 1/8 teaspoon active dry yeast. Stir until the mixture resembles a batter. Cover loosely and allow to rest for 12 hours. After 12 hours, the mixture should be bubbly and ready to use.
Food Trivia: “Poolish” comes from the old English “polish.” It’s a type of leavening process that originated in Poland, where it initially was used in pastry production; its first mention dates to 1840. As its use spread throughout Europe it became common in bread and became prevalent in French making. Today it is used worldwide. Here’s more about it and other pre-fermentation techniques.