Octuberfest Tricolor Potato Pizza

While there is nothing wrong with a tomato pie, pizza can be made with all manner of savory toppings.  This dish was inspired by a Smitten Kitchen recipe, but rather than stick to a single variety of potato, I got fancy with red, yellow and blue potatoes.  It makes it look elaborate, but it’s actually incredibly easy.  Feel free to top with your favorite tubers! 

IMG_0017Octuberfest Tricolor Potato Pizza

Adapted from Smitten Kitchen

Yields: 1 pizza

For the dough:

3 cups flour

1/2 teaspoon active dry yeast

1 teaspoon salt

1 cup water

For the topping:

1/4 lb. small red potatoes, thinly sliced

1/4 lb. small yellow potatoes, thinly sliced

1/4 lb. small blue potatoes, thinly sliced

1 tablespoon dried rosemary

1/4 red onion, finely chopped

1/4 cup extra virgin olive oil

salt and pepper, to taste

Directions:

1.  For the dough:  Mix all ingredients until a shaggy dough is formed.  Set aside for 20-24 hours.

2.  For the pizza:  Preheat oven to 450 Fahrenheit.  Dump the dough onto an oiled cookie sheet.  Press the dough to the edge of the pan.  Arrange sliced potatoes on top in any design that suits your fancy.  Sprinkle with rosemary and red onion and drizzle with olive oil.  Toss on some salt and pepper.

3.  Bake at 450 for 25 minutes.

4.  Let cool (or not) and serve.

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