Deathly Scalloped Potato Pizza

Ingredients

• 500 g bread flour
• 10 g active dry yeast
• 5 g salt (For the dough)
• 3 g sugar (For the dough)
• 300 g water (Heated to 110°F; the author notes that 1–2 tbsp more may be needed if the dough does not come together)
• 2 tbsp extra-virgin olive oil (Plus more for greasing, drizzling, and serving)
• 500 g baby potatoes (Scrubbed; remove any sprouts; sliced very thinly)
• 4 tomatoes (Stems removed; squeeze out and discard or reserve the juice and seeds, then use the tomato flesh)
• 10 garlic cloves (Sprouts removed if present)
• 2 shallots
• 3 tbsp fresh mint (From 1 small bunch, chopped; reserve additional chopped mint for serving if desired)
• 1.5 tsp salt (For the tomato mixture)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp nutmeg (Grated)
• 0.5 tsp ground allspice
• 0.5 tsp ground ginger
• 0.25 tsp ground cayenne
• 0.25 tsp ground cinnamon
• 0.25 tsp ground black pepper
• fine sea salt (For seasoning the shaped dough and topping, to taste)
• fresh mint or arugula (Chopped mint or arugula for serving)

Steps

1. 1

   About three hours before the pizzas are needed, whisk the bread flour, active dry yeast, dough salt, and sugar together in a large bowl.

2. 2

   Measure the water and 2 tablespoons olive oil into a microwave-safe bowl. Heat to 110°F, approximately 40 seconds on high; it should feel warm but not hot. Do not heat above 115°F, which may kill the yeast.

3. 3

   Pour the warm water-and-oil mixture into the flour mixture and stir with a wooden spoon just until a dough forms. If necessary, add 1–2 tablespoons more water to help it come together. Avoid overworking it and stop stirring, preferably in under 1 minute, even if the dough remains somewhat lumpy or uneven.

4. 4

   Cover the bowl with plastic wrap and an additional kitchen towel. Leave it in a warm place until the dough doubles in size, approximately 2 hours.

5. 5

   Scrape the doubled dough onto a work surface. Pull one side up and fold it over itself as if folding a letter, turn the dough 90 degrees, and repeat the fold.

6. 6

   Cut the dough into two equal portions. Cover them with plastic wrap and let them rest for 1 hour.

7. 7

   Prepare the topping by cutting open the tomatoes and removing their stems. Squeeze out all the juice and seeds, reserving or discarding them for another use; they are not used in this pizza.

8. 8

   Place the tomato flesh, garlic, shallots, chopped mint, topping salt, cumin, coriander, nutmeg, allspice, ginger, cayenne, cinnamon, and black pepper in a food processor. Pulse until finely chopped to a salsa-like consistency, then transfer to a large bowl.

9. 9

   Scrub and clean the baby potatoes and remove any sprouts. Slice them very thinly with a slicer or mandolin; they may also be sliced by hand, but must be thin enough to cook properly.

10. 10

    Toss the potato slices with the tomato-and-spice mixture and set the topping aside.

11. 11

    Thirty minutes before baking, place a pizza stone or cast-iron grill pan on the middle oven rack and preheat the oven to 500°F/230°C.

12. 12

    Prepare two pieces of parchment paper larger than the pizza or grill pan. Lay one on the work surface and lightly rub it with olive oil.

13. 13

    Place one portion of dough on the oiled parchment and gently press and push it outward into the shape of the grill pan. If it springs back, let it rest for 5 minutes, then continue pressing until it reaches the desired shape.

14. 14

    Drizzle olive oil over the shaped dough, especially around the edges, and sprinkle it with some fine sea salt.

15. 15

    Lift potato slices and tomato mixture from the bowl, allowing excess liquid to strain through your fingers, and arrange them over the dough in one single layer. Sprinkle with more fine sea salt; the potatoes should be seasoned well.

16. 16

    Remove the preheated cast-iron grill pan from the oven. Slide the pizza onto it by pulling the parchment over the pan, then return the pan to the oven.

17. 17

    Bake for 10–15 minutes, until the crust is golden brown. While the first pizza bakes, repeat the shaping, seasoning, topping, and baking process with the second dough portion.

18. 18

    Serve the pizzas with chopped fresh mint or arugula and an additional drizzle of extra-virgin olive oil.

Notes

The recipe states that sprouted potatoes should remain firm and not green, with the sprouts completely removed. The source does not specify whether both pizzas bake simultaneously or sequentially; the method says to repeat the process for the second pizza while the first bakes. The tomato juice and seeds are excluded from the topping. A normal baking sheet is mentioned as an alternative, but detailed instructions are referred to another post.

Nutrition per serving

• main
• pizza
• vegan
• dairy-free
• vegetarian
• Moroccan-inspired
• baked
• potato