Dukkah Potato Pizza
INGREDIENTS:
1 lb store-bought pizza dough
2 to 3 yellow potatoes, sliced with mandolin
¼ red onion thinly sliced
4 to 5 tbsp good quality extra virgin olive oil
3 to 4 tbsp of your favourite Zambonelli Dukkah
1 to 1½ tsp sea salt, more or less to taste
Freshly ground black pepper, to taste (optional)
1 sprig of fresh rosemary tossed in olive oil (optional)
6 to 8 oz of fresh mozzarella (optional)
Preparation Directions:
Use a mandoline slicer or the slicing side of a box grater to slice the potatoes paper thin. Place the sliced potatoes in a bowl of salted water and press them down so they are fully submerged. Set aside to soak for 30 minutes.
Preheat the oven to 500°F (260°C) or the hottest your oven can be set. Do not use convection.
When the potatoes are done soaking, drain them in a colander and pat them dry with paper towels or a clean kitchen towel. Place the potato slices in a large bowl and add 2 tablespoons of olive oil, the sliced onion, a few grinds of black pepper, and a large pinch of salt,
Oil your pan slightly with about a tablespoon of extra virgin olive oil.
Shape the dough into the shape of your pan to make one large pizza or divide in half for 2 smaller pizzas, drizzle about a tablespoon or more extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes.
Optional: add mozzarella cheese sparingly (I didn’t add cheese).
Layer the potato slices and onion over the pizza dough, slightly overlapping the slices.
Optional: sprinkle some fresh rosemary, if desired.
Transfer the pizza to the oven and bake for 10 minutes, remove from the oven and sprinkle with the Dukkah then return to the oven for another 5 minutes or until the bottom of the crust is evenly browned and the potatoes are tender and beginning to brown in spots.
Remove from the oven, cut into slices, and serve hot, warm, or cold.