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Potatoe pizza?

triehle98
triehle98 Posts: 208
edited November -0001 in EggHead Forum
Anyone ever heard of a yukon gold white sauce pizza? I was thinking of trying it but dont know where to start . All I know is that I am ready to make some kinda pizza tonight on the XL . Im tired of steaks, BB and ribs. Any pointers ? or do you think it would be nasty lol
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Comments

  • FearlessGrill
    FearlessGrill Posts: 695
    You could certainly do it. I'd precook the potatoes, or you'll burn the crust before they're done. Don't put them on too thick either, or the crust won't crisp up.

    -John
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  • vidalia1
    vidalia1 Posts: 7,092
    Look for posts done by ZippyLip...I believe he did something similar.
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  • Bacchus
    Bacchus Posts: 6,019
    I didn't really use a sauce with this one. Just brushed some EVOO and melted butter on the dough before applying the sliced potato.

    IMG_2479.jpg
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  • FearlessGrill
    FearlessGrill Posts: 695
    Mmm - that looks good.

    -John
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  • triehle98
    triehle98 Posts: 208
    It does look really good , how did it taste bacchus? is it worth the effort? Ive cooked several pizzas on the egg and I wanted to try something different. I will prolly throw on some hot deer sausage just for the heck of it . I plan on posting my first later tonight of what ever kinda pizza i make. Prolly just gonna buy a few kinds of dough from papa murphys and give it a go , whats the worst that could happen ? burt pizza , ive dealt with worse things lol
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  • crghc98
    crghc98 Posts: 1,006
    Uno's has a app that uses mashed pots on the pizza, topped with cheese and then sour cream...pretty tasty. I think it works better on the thicker crust.
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  • Bacchus
    Bacchus Posts: 6,019
    It was very good, but not great. The texture was perfect, spuds cooked right amount, bacon and cheese complimenting well, but could have used a little extra sumpin. I sprinkled some dried thyme over it before eating but still needed a slight boost. Perhaps the sauce originally mentioned would be just the thing.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Interesting thought. Must make some potato roll dough, let it do the first raise, divide and roll out into a pie. Load it up an cook.

    GG
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  • thirdeye
    thirdeye Posts: 7,428
    DSC07110a.jpg

    I call them baked potato pizzas. The potato slices are parboiled, then allowed to cool somewhat before making the pie. The sauce is olive oil, grated Parmesan, Italian herbs and salt. It's really just a paste, about 3 tablepoons worth.

    The assembly was sauce, crumbled blue cheese, mozzarella, potatoes (salted, peppered and drizzled with olive oil), more mozzarella, and some cheddar. Cooked at 425° for about 15 minutes. The second round of toppings were sour cream, green onion tops and bacon crumbles.

    The crust was one of the Momma Mary's thin crust models.

    DSC07116a.jpg

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeye
    thirdeye Posts: 7,428
    nm
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • triehle98
    triehle98 Posts: 208
    man that looks way better than what i did . lol . if you wanna see what i did on my first pizza with potato check it out on face book just search tony riehle or triehle98@hotmail.com
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  • Hungry Celeste
    Hungry Celeste Posts: 534
    I make a pizza alle patate di Genzano, which is a focaccia-style crust topped with very thinly sliced potatoes...not an American-style pizza with cheese, but a typically italian topped focaccia: just potatoes, rosemary, garlic/onion, salt, olive oil on top. Mandoline-slicing the potatoes allows them to cook quickly & even brown a bit. Blog post on this recipe here: http://bouillie.wordpress.com/2009/12/13/pizza-alle-patate-di-genzano/
    pc100964.jpg
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