Potato & Zucchini Pizza

In Italy, a common menu item is Potato Pizza. While it may be an unusual topping choice in the United States, it's so delicious. I've broken up the carb fest by adding zucchini slices, shallots, and nothing more than rosemary, salt and pepper.

​This is a "white pizza" or a sauceless pie. Olive oil and an optional drizzle of balsamic reduction are all that's needed. This recipe is perfect for outdoor summer grilling when it's too hot to cook indoors, though I've included oven baking instructions also. Serve as a dinner or as an appetizer to a larger group.

FOR THE CRUST
1 + 1/3 cup water, room temperature
2 teaspoons active dry yeast
3 + 1/4 cups all purpose flour
1/2 teaspoon salt

FOR THE TOPPINGS
4 large fingerling potatoes (or new spring small potatoes), washed and dried
3 cups water
1 teaspoon salt
1 zucchini
1 shallot, thinly sliced
Olive oil for drizzling
Dried rosemary to taste (I use about one tablespoon)
Salt and pepper
Balsamic reduction for drizzling (optional)
Parmigiano Reggiano cheese, shredded (optional)

Directions
In a large mixing bowl combine the water and yeast. Stir with a fork and allow to sit undisturbed for 10 minutes. Add the flour and salt and stir to combine until a shaggy dough forms. Cover with a towel and rise 30 minutes. Meanwhile prep the toppings.

Using a mandolin slicer or the slicing side of a box grater, thinly slice the potatoes. Place the potato slices in a small bowl with the water and one teaspoon of salt. Mix well. Allow the potatoes to soak.

Thinly slice the zucchini using the mandolin or box grater and set aside.

Take the pizza dough out of the bowl and turn out onto a floured work surface. Quickly knead until a smooth dough is formed. Divide the dough into two equal portions for a thick crust pizza, or four sections for a cracker crust.

If grilling your pizza, heat the grill now. If baking, heat the oven to 425°F. On a piece of parchment paper sprinkled with flour, roll out one section of dough to your desired thickness. Keep in mind the size of the grill grates or your baking oven to ensure it fits. Repeat rolling out your remaining crusts on their own parchment paper sheets.

Drizzle olive oil over each of the crusts and spread around evenly with a pastry brush or your hand.

Drain the potatoes from their soaking water. Place the potato slices into a mixing bowl along with the zucchini slices, shallot, dried rosemary, and desired amount of salt and pepper. Gently stir to coat the vegetables.

Carefully top the crusts of your pizzas with the potato and zucchini mixture. Try to form an even layer from edge to edge. Using a pizza peel or flat cooking sheet, transfer the pizza with the parchment paper into the oven or onto the grill.

COOKING ON THE GRILL
If grilling, turn the heat down to medium and close the lid. The parchment paper may char a bit—not to worry. Check after four minutes and continue to cook if a darker crust is desired. Check often. When the crust is finished, pull the pizza. If your vegetables are not darkened to your liking, pop the pizza in the oven under a broiler until golden brown. Remove and drizzle with balsamic reduction and cheese if you like!

COOKING IN THE OVEN
Bake the pizza for 10 minutes. The parchment paper may char a bit—not to worry. Check your pizza. If a darker crust or vegetables are desired continue to cook. Remove and drizzle with balsamic reduction and cheese if you like!