Patrick (patrickwonders) wrote,
Patrick
patrickwonders

Pizza Recipe...

For the Passover Seder, I used a Potato Pizza Crust recipe from The Jewish Vegetarian Year as the shell for a quiche. It was interesting in that role, but not thrilling.

As it's Passover (still), I decided to actually try it as a Pizza Crust last night. It was outstanding.

Potato Crust Pizza

  • 1.25 lbs. of Yukon Gold potatoes
  • 4 tsp. salt (divided)
  • 1.75 c. of Matzo Meal
  • 1 Tbsp. of butter
  • 0.25 c. of Potato starch
  • Pizza sauce (recipe below)
  • 2.5 to 3.5 oz. Cheddar cheese (grated)
  • Pizza toppings, as desired
  1. Cut the potatoes into quarters or eights. Boil until tender with enough water to cover and 3 tsp. of the salt.
  2. Allow potatoes to cool completely. Peel 'em. Then, mash 'em with the butter.
  3. Add the other tsp. of salt, the Matzo meal, and the starch. The starch is a sort of specialty item, but I would be your grocery store has some next to the specialty flours.
  4. Mix it all thoroughly. Cover and refrigerate it for 1 hr.
  5. Meanwhile, preheat oven with pizza stone to 500F, make the sauce, and grate the cheese.
  6. Once the dough has been in the fridge for an hour, pull it out and divide it into thirds.
  7. Sprinkle a little Matzo meal on the counter, plop a hunk of dough on it, and roll it out to just about a quarter inch thickness.
  8. Add a third of the sauce, a third of the cheese, and toppings.
  9. Slide it onto the pizza stone in the oven for about 10 minutes. You'll be able to tell it's done when the underside of the edge is a nice brown color. The top of the edge doesn't brown much.
  10. Repeat the last three steps with the other hunks of dough.

Pizza sauce

  • 1 medium yellow onion (diced)
  • 1 Tbsp. olive oil
  • 14oz. can of diced tomatoes
  • 1 heaping tsp. of tomato paste
  • 1 tsp. salt
  • 3/4 tsp. chili powder
  • 1/2 tsp. cumin
  1. Sauté the onion in the olive oil in a heavy-bottomed sauce pan.
  2. When the onion is translucent, add the remaining ingredients.
  3. Cook gently until the tomatoes are soft.
  4. Give it all a good whiz with a submersion blender (or take it out, put it in a blender, give it a good whirl untill the onions are fairly beaten up, and put it all back in the pan).
  5. Simmer uncovered until it is pretty dry. You should be able to run a wooden spoon along the bottom of the pan and not have the sauce move back into the spot you swept out.
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