This recipe is quickly becoming a favorite of all my friends! The Potato Pizzette (now known as the potato pizza) from Five Points restaurant in NYC was always a MUST HAVE when my friends and I would be dining there. This little pizza is made with thinly sliced Yukon Gold potatos, fontina cheese and truffle oil. The flavors blend together beautifully! I rarely serve this for the main course. I think it’s best served as Five Points does as an appetizer. When I’m having pizza night, I’ll serve this as the first pizza. To make this pizza, i use the same pizza dough recipe that I use for the rest of my pizzas.
Potato Pizzette with Truffle Oil
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Ingredients
- 3 Cups "Better for Bread" Flour
- 1 Cup Whole Wheat Flour
- 1 Packet Yeast
- 2 TBSP Olive Oil
- 2 tsp kosher salt
- 1 tsp honey
- 1.5 Cups Water
- Fontina Cheese
- Yukon Gold Potato (sliced as thin as possible)
- Truffle Oil
- Salt, Pepper & Garlic powder to taste
- Alfredo Sauce (optional, but recommended)
Instructions
Roll or toss your pizza crust. (Click to see my pizza dough recipe) If you are using alfredo, put a thin coat on the crust now. Arrange your thin slices of potato around the entire pizza. Top with shredded fontina. Drizzle a generous amount of truffle oil over the top of the pizza and top with fresh pepper, a bit of sea salt & some garlic powder. Bake in a very hot oven (I cook pizzas at about 500-550) until crust looks done and cheese is nicely melted. (usually around 6 minutes)
Notes
If you do not use the alfredo, this pizza can be a bit on the dry side, so make sure you use plenty of oil. For more tips and trick on pizza dough, visit my home made pizza recipe page.
Kevin With Pizzette
Donna Pizza
