Yukon Gold with Scallion PizzaServe this lovely white pie with a big dark green salad and your favorite local craft beer.
1 recipe of your favorite pie dough 1 medium-large sized very thinly sliced yukon gold potato (1/8" thickness) 1 clove garlic, crushed into paste 1/2 c. finely grated cheese of choice- I like fresh mozzarella here, but just about anything will do Olive or walnut oil Garnish of thinly sliced scallions and sea salt
Preheat your oven as hot as it will go! Stretch dough to desired thickness and place on cornmeal-dusted peel. In small bowl, mix together garlic and oil. Drizzle garlic and oil over dough and sprinkle with a little sea salt. Gently use a pastry brush for even coverage or simply use your hands. Scatter cheese of choice onto dough, then layer potato slices over cheese. Finish with a drizzle of oil and oil, and bake until potatoes are crispy, yet tender and dough is crisp and blistered. Remove pie from oven and sprinkle with scallions. Serve hot!
What's your favorite fall pizza topping combo? Butternut squash, mozzarella and rosemary? Spinach with caramelized onions with Griggstown chicken sausage? Canned Jersey tomatoes and herbs for a local tomato pie? Sweet potato and bacon? Roasted wild mushrooms, garlic, and thyme? Send us your favorite combo and we'll feature it next week!