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 OilPrint This
- 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)
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)
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.