A new sweet and salty combination for your table.
Another week, another pizza post by me. This pizza starts with very thinly sliced potatoes that are brined and baked. Once cooked, the pizza is topped with potatoes, brie, and a drizzle of honey. After the pizza cooled I topped it with arugula but it would be delicious either way! This pizza was inspired by “The Bee” burger at Burger Dock in Sandpoint, Idaho. I definitely recommend it if you’re in the area! If not you’ll have to settle for this pizza.
Makes: 2 medium pizzas
Pizza Dough (makes 2 medium pizzas)
1 + ⅔ cups water
1 tsp yeast (if you are making it the same day you are making the pizza use 1 tsp of yeast)
¼ cup olive oil
5 cups flour (whole wheat or all purpose)
2 tsp salt
3 small golden potatoes, sliced thinly
2.5 tbsp salt
5 oz brie cheese
¼ tsp dried oregano
Drizzle of honey
Arugula for garnish
I recommend prepping the potatoes and making the pizza dough the night before.
1. Wash the potatoes and peel (depending on preference, I left the peel on). Using a mandolin or knife, slice the potatoes as thinly and evenly as possible. Place enough lukewarm water in a bowl to cover the potatoes and add the salt. Stir until it dissolves and place the potatoes in the bowl. Cover and refrigerate overnight.
2. In either the bowl of a standing mixer, or regular bowl (if you are kneading by hand) add water, yeast, and olive oil. Let yeast dissolve for a couple minutes. Add the flour and salt and mix until the dough starts coming together. Mix the dough on low speed with your mixer for 5 minutes or until the dough becomes a smooth ball. If not using a mixer, knead on the countertop for 5 minutes or more until you get a smooth ball. Divide the dough into two equal portions and form into two balls. Grease a baking dish and place both the dough balls in the dish and cover with plastic wrap. If you are intending on using the dough that day, let the dough rise at room temperature for an hour to an hour and a half. You want the dough to be doubled. If you used half the yeast you can let the dough rise in the refrigerator for up to 3 days!
3. When ready to use, remove from the refrigerator for at least an hour. Preheat your grill between 450 to 500 degrees (if using the oven, will bake after the potatoes). Flour your countertop and rolling pin and roll out to the thinness you prefer!
4. Drain the potatoes and preheat your oven to 375 degrees. Add 1 Tbsp olive oil to the bowl and mix to cover the potatoes. Line them up on a baking sheet and bake for 30-35 minutes, watch closely and pull slices out that are done before that time.
5. Oven: If using the oven turn up to 400-500 degrees and place your baking sheet in the oven while it reaches that temperature. Place half the potatoes and half the brie cheese (chunked) onto the dough. Once the oven and baking sheet are hot, carefully transfer the dough to the cookie sheet. Check after 5 minutes and rotate if any parts of the crust are getting too dark. It should be done in 10-15 minutes depending on how thin you rolled it.
6. Grill: If using the grill, place the rolled out dough on your preheated grill. Let cook for 4-5 minutes covered on direct heat. Turn one side of your grill off and flip the pizza onto that side. Working quickly, top your pizza with half the potatoes and half the brie cheese (chunked). Shut the grill with one side still on high and let all the cheese melt and the rest of the dough cook through for 6-7 minutes.
7. Once both your pizzas are cooked sprinkle with dried oregano and drizzle liberally with honey. Add arugula and slice.