Potato-Cilantro Pizza
This potato-cilantro pizza is a delightful change from the usual tomato-based pizza.
  • CourseAppetizer, Main Dish
  • CuisineVegetarian
Servings
2
Servings
2
Ingredients
  • 1/3of Basic Pizza Dough recipe(see notes)
  • 1 small red onion, thinly sliced
  • 1large red potato, peeled and cooked
  • 1/2cup young goat cheese, crumbled
  • 1/2 cup parmesan, freshly grated
  • 1Tbsp cornmeal, coarsely ground
  • 1half-pint tub Mississippi Market Made cilantro pesto
  • 1 cup extra virgin olive oil
  • 1pinch sea salt
Instructions
  1. An hour before baking your pizza with fresh dough, turn the oven as high as it will go. (If you’re working with frozen dough, start 1.5 hours before you are ready to bake.) Put your baking stone, clay saucer, or 10–12-inch cast iron skillet in the oven.
  2. For cilantro pesto oil: Empty cilantro pesto into small mixing bowl; add 1/2 c. olive oil, beating to thin pesto. Add salt if needed.
  3. Sprinkle a generous handful of flour on a working surface and put your dough on it, turning it to coat it with flour. Roll out the dough until it is about 10–12 inches in diameter. If you want it really round, keep turning the dough as you roll it; if you like a shaggy shape, simply roll it out until it’s about 1/4-inch thick. You can roll it with a pie pin or put your hands under the dough and stretch it across your knuckles.
  4. Slice onion or scallion very thinly; slice cooked and skinned potatoes thinly.
  5. Grate Parmesan and crumble goat cheese.
  6. When oven has been heating for an hour, remove clay saucer or skillet from oven and place on top of stove. Immediately sprinkle cornmeal into it, and lay pizza dough on top of cornmeal.
  7. Working as quickly as you can, layer pizza toppings in this order: • thinly sliced onion or scallion • goat cheese • sliced potatoes • grated Parmesan (If you are using a pizza stone and peel, sprinkle cornmeal on your peel, place dough on peel, add toppings, and slide pizza onto the stone.)
  8. Bake until edges of pizza crust are browning nicely. Turn the skillet or saucer so that pizza browns evenly.
  9. Bake until edges of crust have turned a deep brown and cheese is bubbly and melted.
  10. Remove pizza from oven. Place it on a cooling rack over a sheet of newspaper.
  11. Using a basting brush, brush the edges of the pizza sparingly with the cilantro pesto oil—you don’t want to drown the pizza! Then sppon up the greens up from the bottom of the bowl, holding them against the side of the bowl with a spoon until most of their oil has drained away, and paint the top of your pizza with the cilantro mixture.
Recipe Notes

Basic Pizza Dough

Potato-Cilantro Pizza
Print Recipe
This potato-cilantro pizza is a delightful change from the usual tomato-based pizza.
  • CourseAppetizer, Main Dish
  • CuisineVegetarian
Servings
2
Servings
2
Ingredients
  • 1/3 of Basic Pizza Dough recipe (see notes)
  • 1 small red onion, thinly sliced
  • 1 large red potato, peeled and cooked
  • 1/2 cup young goat cheese, crumbled
  • 1/2 cup parmesan, freshly grated
  • 1 Tbsp cornmeal, coarsely ground
  • 1 half-pint tub Mississippi Market Made cilantro pesto
  • 1 cup extra virgin olive oil
  • 1 pinch sea salt
Servings:
Units:
Instructions
  1. An hour before baking your pizza with fresh dough, turn the oven as high as it will go. (If you're working with frozen dough, start 1.5 hours before you are ready to bake.) Put your baking stone, clay saucer, or 10–12-inch cast iron skillet in the oven.
  2. For cilantro pesto oil: Empty cilantro pesto into small mixing bowl; add 1/2 c. olive oil, beating to thin pesto. Add salt if needed.
  3. Sprinkle a generous handful of flour on a working surface and put your dough on it, turning it to coat it with flour. Roll out the dough until it is about 10–12 inches in diameter. If you want it really round, keep turning the dough as you roll it; if you like a shaggy shape, simply roll it out until it's about 1/4-inch thick. You can roll it with a pie pin or put your hands under the dough and stretch it across your knuckles.
  4. Slice onion or scallion very thinly; slice cooked and skinned potatoes thinly.
  5. Grate Parmesan and crumble goat cheese.
  6. When oven has been heating for an hour, remove clay saucer or skillet from oven and place on top of stove. Immediately sprinkle cornmeal into it, and lay pizza dough on top of cornmeal.
  7. Working as quickly as you can, layer pizza toppings in this order: • thinly sliced onion or scallion • goat cheese • sliced potatoes • grated Parmesan (If you are using a pizza stone and peel, sprinkle cornmeal on your peel, place dough on peel, add toppings, and slide pizza onto the stone.)
  8. Bake until edges of pizza crust are browning nicely. Turn the skillet or saucer so that pizza browns evenly.
  9. Bake until edges of crust have turned a deep brown and cheese is bubbly and melted.
  10. Remove pizza from oven. Place it on a cooling rack over a sheet of newspaper.
  11. Using a basting brush, brush the edges of the pizza sparingly with the cilantro pesto oil—you don't want to drown the pizza! Then sppon up the greens up from the bottom of the bowl, holding them against the side of the bowl with a spoon until most of their oil has drained away, and paint the top of your pizza with the cilantro mixture.
Recipe Notes

Basic Pizza Dough

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