Potatoes and cheese, what could be better?
I've seen them in magazines and heard people talk about them with raptuous light in their eyes. On Thursday night, I decided to see what all the fuss was all about. I took the potato pizza plunge.
My previous exerience with potatoes has been limited to boiling, mashing, roasting, and parboiling followed by frying, so as I peeled and sliced, I pondered how to approach putting tubers on top of a pie. Since I don't have a mandoline, my slices weren't thin enough to just toss with oil and lay on top of the dough as I'd read about some pizzeria in Brooklyn doing. A concern about blandness led me to fry them in ghee and Indian spices to give them some zip.
And now, my friends, we come to the part where if you're scrolling down and looking for a recipe, you're going to be disappointed. I didn't write anything down. I could approximate the amounts for you, but that would be pure conjecture, and then if your potato pizza turned out horribly, and oh, say, you made it for company, and that magnified your disappointment, you'd hate me forever, and I just can't have that.
So I will tell you this: I fried the slices in a few tablespoons of ghee with a large amount of ground cumin, and lesser amounts of ground coriander, turmeric and nutmeg. Naturally, I didn't make a note of how hot the burner was or how long they were in there. I just made sure they didn't burn, turned them over a few times, and took them out when they were easy to pierce with a fork.
Cheese-wise, I used what I had on hand: panquehue, a very mild, buttery Chilean cheese. I cut it into little chunks and scattered it aound and under the potato slices, and it melted in an aesthetically pleasing way.
After about 12 minutes at 425 degrees, the pie was done. My pressing need for comfort food made it difficult to wait for it to cool enough to try, but the memory of pizza burns past made me patient. The crisp dough (I use a pizza stone) was a nice balance to the softness of the cheese and potatoes, and I definitely could have used more spices, but overall, it was a fine meal for a Thursday night. The hubs' feedback was that he couldn't taste the potatoes against the crust, so perhaps I'll try it with thicker slices next time.
Deliciousness: Not quite spicy enough for me, but crispy and satisfying. Once I put some Clancy's Fancy on top, it was just fine.
Difficulty: Moderate; I make my own dough, otherwise I'd say easy.
Do-over: Yes, but I'd like to get a mandoline and I'll definitely use sharper cheese and maybe some hot peppers, caramelized onions or salt-cured olives.
Details: Sorry, Charlie, I've already told you everything I can.