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
- Cut the potatoes into quarters or eights. Boil until tender with enough water to cover and 3 tsp. of the salt.
- Allow potatoes to cool completely. Peel 'em. Then, mash 'em with the butter.
- 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.
- Mix it all thoroughly. Cover and refrigerate it for 1 hr.
- Meanwhile, preheat oven with pizza stone to 500F, make the sauce, and grate the cheese.
- Once the dough has been in the fridge for an hour, pull it out and divide it into thirds.
- 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.
- Add a third of the sauce, a third of the cheese, and toppings.
- 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.
- Repeat the last three steps with the other hunks of dough.
- 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
- Sauté the onion in the olive oil in a heavy-bottomed sauce pan.
- When the onion is translucent, add the remaining ingredients.
- Cook gently until the tomatoes are soft.
- 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).
- 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.