Different and delicious pizza ideas.
In Italy, pizza al taglio(rectangular pizza that’s cut to pieces and weighed) comes in all sorts of adventurous flavors. Once upon a time, pizza al taglio, was the closest thing you’ll get to Italian ‘fast food’. You go in, choose your favorite topping, how much you want, and decide if you want it heated or not. You sandwich the pieces together, and eat it on the go. The best thing about pizza al taglio, is the infinite number of toppings, served hot, or cold. Potato pizza is one of my go-to toppings and, since it’s unavailable here, I started making it at home and re-created the recipe as a food share. The potatoes are sliced on a mandolin and topped with: garlic, rosemary, parmesan, fresh mozzarella, chili flakes and a pinch of salt. Unlike the pizza rotonda (round), which is thinner, and baked in a wood-fired oven, pizza al taglio,is thicker and baked in an electric oven. Toppings I’ve tried are: eggplant, stuffed ricotta and spinach, cold shrimp salad, prezzemolata (parsley, tomatoes, lots of garlic and chili), zucchini flowers and bresaola (dry cured veal meat) with arugula! The different flavor combinations ALL work and they’re not like crazy-junky or trendy and you actually even feel like you’re eating a ‘healthy’ pizza! Italians do it best, nuff said!
Potato Pizza - Pizza Con Le Patate
Ingredients for the Dough (3 pizzas)
¾ cup flour
¼ cup semolina (fine) flour
½ teaspoon salt
½ teaspoon sugar
1 Tablespoon olive oil
½ Tablespoon dry yeast
½ cup warm water
In a bowl, mix the flours. Put the sugar and yeast in the warm water and let it bloom for a couple of minutes and then pour over the flour. Add the salt and olive oil and knead with your hands or in a stand mixer with the hook attachment until the dough comes together. Oil another bowl, place the dough in it and cover and let rise (around 2 hours). Knead dough lightly and flour your surface and form the pizzas by stretching it on from the edges or with a rolling pin. Cover loosely, and let the pizzas rest for about 15 minutes. *After rising, the dough can also be put in a ziplocked bag and refrigerated till ready for use. Stays good in for a couple of days.
1 potato thinly cut on a mandolin
3 garlic cloves thinly cut
3-4 slices of fresh mozzarella
3 Tablespoons parmesan cheese
1 sprig of fresh rosemary
Pinch of chili flakes
Pinch of salt
4-5 Tablespoons EVOO
Heat the oven to 380 F. Drizzle the pizzas with some olive oil and some of the parmesan (reserve some to sprinkle on top) Place the potato slices on the pizzas and try not to overlap too much so that they have space and cook in the oven. Tear bite-size pieces of the mozzarella and dot over the potatoes. Distribute the garlic and rosemary and season with salt. Drizzle (generously) the EVOO and sprinkle the remaining parmesan cheese. Bake for about 15 minutes or till the potatoes are cooked through and golden.