Potato Pizza with Herbs

Down on a farm in New Jersey is a cooking school.The students learn to cook with the fresh ingredients grown on the farm or neighboring farms. The school offers a variety of classes for a variety of different cooking levels. The recipe below will teach you to make Potato Pizza with Herbs as if you were at the school in person. Get more recipes in The Farm Cooking School.

Potato Pizza with Herbs.

Potato Pizza with Herbs

Ingredients
1 pound waxy potatoes, such as Yukon Gold
2 tablespoons kosher salt
1 medium onion, very thinly sliced
¼ cup extra-virgin olive oil
Freshly ground black pepper
¼ cup coarsely chopped mixed fresh herbs, such as rosemary, savory, oregano, and dill, divided
1 recipe Pizza Dough

Potato Pizza with Herbs

Peel the potatoes if you like, then slice them as thinly as possible on an adjustable-blade slicer, such as a Benriner or mandoline, into a large bowl. Cover the potatoes with warm water, then stir in the salt. Let the potatoes stand in the water for at least 1 hour or up to 4 hours. Drain the potatoes and spread them out in a single layer on a clean kitchen towel. Loosely roll up the towel to dry the potatoes, then place the potatoes in a large bowl and toss with the onion, oil, ½ teaspoon pepper, and 2 tablespoons herbs.

Preheat the oven to 475°F.

Transfer the dough to a well-oiled baking sheet and turn it over in the oil to coat it. Stretch the dough to the edges, letting the dough rest for a minute if it is pulling back and refusing to cooperate (that resistance comes from the glutens in the dough; by giving them a minute to relax, they become more compliant). Spread the potato mixture evenly over the dough.

Bake the pizza until the crust is golden on the bottom and the potatoes are browned in places, about 30 minutes. Transfer the pizza to a cutting board and cut it into pieces. Sprinkle the remaining herbs over the pizza and serve.

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The Farm Cooking SchoolWhen you visit The Farm Cooking School you’ll not only leave with a full stomach but having learned something new.The Farm Cooking School is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes.

You’ll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what’s growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative “capers”, or try the hot-smoked oysters with a dollop of harissa butter and you’ll agree!

The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature. Celebrate the seasons as you grow comfortable with the practiced techniques of our forebears. Join us at the school!